Book sales are brisk thanks to all of you who have bought a copy of “Rice & Curry,” and supported this project from the beginning. I have also been cooking Sri Lankan food at dinner parties all over the country, introducing people to this last great undiscovered cuisine of Asia. If you would like me to come out to your town, and stink up your kitchen, send me an email at curryfiend@gmail.com, and we can discuss how to make that happen.
The latest good news I have received is that a Kindle edition of the book is now available at Amazon! I might have to buy a Kindle just to see how it looks! Anyway, if the Kindle is your machine, you might want to check out this link:
Meanwhile, sales of my spice blends have also spiked since the book was released, which shows that people are taking the time to try my recipes with some authentic Sri Lankan spices. Coming soon to store near you, but right now, you can buy Skiz’s Original Spice Blends at:
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Paneer
Cool, going to check out your spices.
Hi Skiz..so..your seeni sambol recipe in the book. Did you really mean 5 tablespoons of tamarind paste? If you ever edit the recipe..please provide the number of cups of onion that is required..the 1 lb threw me off, so perhaps that is why the tamarind was a bit too much.
Great book though…i use it regularlyn
thanks,
Arunie
Hi Arunie:
I checked my original recipe (before it was copy edited) and I have 3 oz. of tamarind. This should not be paste (which is more concentrated) but actual tamarind, which is sold in blocks (filled with seeds). SO you need to dissolve this mass of tamarind in 1/4 cup of water or coconut milk to get the actual tamarind “juice” used in the recipe. My apologies as to how 3 oz. became 5 tablespoons. Some of my original measurements were converted when the book was copy-edited, but I should have caught that.
As for the amount of onion, that is correct. 16 ounces is equivalent to a pound so if you have a measuring cup just fill it to one cup with chopped onion.
Good luck!