Glossary

Curry Powder

Ceylon curry powder gets its colour, aroma and distinctive flavour from dark roasting of its spice components, including coriander, cumin, fennel seeds, fenugreek and cardamom. Sri Lankan curries are generally classified as white (mild and rich in coconut milk), red (rich in chilli powder or ground chillies) or black.

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Floury vs. waxy potatoes

Waxy potatoes tend to hold their shape and remain firm and compact when boiled. Floury potatoes become fluffy and airy inside and are best used for baking, roasting, mashing and deep-frying. Due to their low sugar content they tend to fall apart when boiled.

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Silverside

Cut of beef from the rear of the animal, used for boiling, stews, casseroles and mince.

 
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