Don't be intimidated cooking, we got you!
See below for step by step cooking instructions and some tips and tricks of the trade. People will think your a pro.
Happy Lankan Cooking!
Short-Eats. Lankan Style.
Fry Low & Slow
Pre-heat oil to 160°C and fry for 4-5 minutes until golden brown.
Use vegetable oil or rapeseed oil for best results. We use rapeseed oil.
Use a thermometer, if you have it to remove the guesswork. If you don't, use a small piece of bread, if it browns in 60 seconds it is 160°C.TIP 3: Allow oil to return to temperature each time.TIP 4: Do not overcrowd the pan or fryer, let the short-eats have some space.
Rest & Drain
Once reaching gold brown take them out and drain them on a kitchen towel.
Resting allows the golden colour to come out and the temperature to evenly spread across.
We always like to serve short-eats warm rather than piping hot. This allows the palate to savour the flavours more.
Pol Roti. Not Just any Ordinary Roti!
Cook from frozen in a pre-heated GAS 4/180°C/350°F oven for 10 mins. Serve Hot.
Cook from frozen in a medium hot pan for 4-5 mins, turn occasionally to evenly cook. Serve Hot.
Ready to Eat - Karis
For best results, empty contents into a pan and cover with a lid and warm on a medium heat for 10 minutes. Serve Hot.
Alternatively, you can remove the curry from the packaging and microwave on medium setting for 3-4 minutes. Serve Hot.
Ready to Eat - Lamprais/Ambula
Bake from Chill in a GAS 4/180°C/350°F oven for 20-25 minutes.
Alternatively place in the microwave from the chill for 8 mins in the highest power setting available.
Keep refrigerated, consume by the use with the marked use by date or 3 days from the day of receipt. Once opened, consume immediately.
Suitable for freezing on the day of receipt, consume within 30 Days. Fully defrost overnight in the fridge before use, do not refreeze.
We do NOT recommend to defrost outside the fridge.