Cooking Seafood is a short collection of authentic Sri Lankan recipes which include crab curry, shrimp curry, yellow fish curry, yet it's bolstered with mouth-watering innovations such as fried anchovies and deviled salted dried fish. These simple straightforward recipes and stories of Sri Lankan life will help cooks all over the world bring their families together around the table throughout the year.
Sri Lanka is a tropical island in the Indian Ocean known as 'Serendipity' or the 'Pearl of the Indian Ocean' to the ancient travelers of the West. Since these ancient times Sri Lanka has been famous for spices, tea, coconut, and precious gems. Its mystical beauty that spreads from the golden beaches to the hills with tea plantations gives a natural diversity to the native foods. This collection of recipes that have been passed down for generations show, how tasteful dishes could be made using coconut milk, herbs and a variety of spices
Shyamali Perera was born in Colombo, Sri Lanka, and emigrated to the United States in 1989, during Sri Lanka's civil war. She was an educator of young children for thirty years in Orange County, California. Her first book Curry & Rice was published as a Mother's Day gift in 2007 and published as an e-book in 2014. Since then she has published several cookbooks and children's books available in both ebook and paperback versions. Shyamali is also an amateur photographer and likes to create beautiful books with inspiring ideas. She lives with her family in Southern California and continues to dedicate her time to writing a variety of cookbooks and children's books.
MIRIS MALU-SPICY FISH CURRY
AMBUL THIYAL-SPICY PEPPER FISH
HAL MASSO BADUN-FRIED ANCHOVIES
KARAVALA BADUN-DEVILED SALTED DRIED FISH
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