![Jaffna kool]()
Place the palmyra flour in a bowl with 100ml of water. Set aside to soak for about 1 hour, or until the mixture forms a paste.
To make the chilli paste, place the dried chillies in a small bowl. Cover with water and soak for 5-6 minutes. Drain and place in the jug of a blender. Add the lime juice, salt and pepper. Blend for 30 seconds or until a paste forms. Set aside until ready to use.
Meanwhile, combine the tamarind and water in a small bowl and mix until a thick paste forms. Set aside until ready to use.
Heat 100ml water, rice and the jackfruit seeds in a large pot over medium heat. Cover and cook for 7-8 minutes, or until the jackfruit seeds start to float.
Meanwhile, prepare the seafood. Remove the tails, shells and gills from the crabs and cut into quarters. Shake out the innards and set aside.
Remove the heads and shells from the prawns. Set aside.
Cut the whiting fillets into 4-5 pieces. Set aside.
Cut the squid into even chunks. Set aside.
Add the jackfruit flesh to the rice and jackfruit seed mixture. Stir to combine. Increase heat to high and bring the mixture to the boil. When boiling, add the crab and stir to combine. Cover and boil for a few minutes, or until the crab turns pink.
Add the whiting fillets and cover.
When the fish starts to turn white, add the squid and prawns. Gently stir once, so as not to break up the seafood.
Season with salt and pepper. Add the snake beans and a small amount of the chilli paste. Cover and boil for a further 3 minutes.
Remove all the seafood from the pot and set aside in a large bowl.
Add a small amount of the tamarind water to the soup and season to taste. Add more of the tamarind water if needed.
Add 3 tablespoons of the palmyra flour paste to the soup. Stir to combine.
Continue to boil until the soup is thick and glossy. Return the seafood to the pot, along with the clams and drumstick leaf. Stir once to combine. Add more tamarind water, chilli paste or salt and pepper, as required. Remove from heat and serve with fresh, crusty bread.
Couscous is widely used in Moroccan cuisine. It's called semolina, but becomes couscous after being steamed and turning fluffy. In this interview, chef Hassan M'souli from Sydney's Out of Africa restaurant explains how to prepare couscous.
To make the mulled wine reduction, place the wine in a pot over medium heat and add the cinnamon, sugar, cloves, mace, orange peel and lime peel. Cook for 10 minutes, or until the mixture is quite sticky and significantly reduced. Once ready, remove from heat and set aside until ready to serve.
Chop the goat into 2 centimetre pieces with the bone in.
Bring milk, butter, lemon zest and a pinch of salt to the boil. Stir in flour. Reduce heat to medium and cook for 2 minutes or until mixture starts to form into a ball. Remove from heat. Add eggs, one at a time, mixing well after each addition. Transfer to a bowl, cover and refrigerate for 30 minutes to cool.
String hoppers are made from a hot-water dough of rice meal or wheat flour. This is pressed out in circlets from a string mould onto little wicker mats, then steamed. Light and lacy, string hoppers make a mouth-watering meal with curry and sambol. String hopper moulds and mats are available from your Sri Lankan grocer.
Place the palmyra flour in a bowl with 100ml of water. Set aside to soak for about 1 hour, or until the mixture forms a paste.
Papoutsakia or stuffed eggplants translates to little shoes in Greek. It is one of the many ladera (la-the-ra) dishes, cooked with lots of good olive oil and served as a main course.
Jaffna cuisine is renowned for its use of the fresh seafood readily available along the coast and the region is famous for crab curries. Prepare to get your hands dirty!
Fry potatoes in hot oil until slightly golden, remove and place onto warm plate and keep warm.
In this recipe, Kyria Maria used a shoulder of Nanny Goat roughly cut into chops, or what she referred to as Mother Goat, so she had to boil it first to tenderise and remove some of the fat. It produces quite a bit of fat and Kyria Maria leaves the boiled goat in the broth to keep it soft until she needs to use it. She boils it for about 45 minutes. 
This is my family’s favourite picnic dish, sometimes zucchini is substituted for the eggplant. This is quite a laborious recipe, though the result is worthwhile and feeds lots of people as part of a buffet. 
This auspicious Sri Lankan rice dish is eaten as the first meal of the New Year and for breakfast on the first day of every new month, as well as other special occasions. Discover its wonderful balance of sweet and savoury components.
This recipe is inspired by a dish Stefano Manfredi cooked with yabbies at Manta in Woolloomooloo, Sydney, and will work equally well with any crustacean. For best results, use pasta made with eggs (all’uovo).
Split the prawns in half and remove the intestinal tract. Set aside in refrigerator until ready to marinate.
Preheat oven to 180°C. 