Traditional Sri Lankan Lamprais Recipe

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Traditional Sri Lankan Lamprais Recipe

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Lamprais is a special meal that traditionally consists of Ghee Rice made with Chicken Stock, a 3 Meat Curry (Chicken, Lamb, and Goat), Ash Plantain and Brinjal Curry, Frikkadel (made with Beef), Belacan, a fried whole Egg, and a Seeni Sambol or Chutney.

All these ingredients are wrapped in a Banana Leaf and then baked in an oven so it has a wonderful aroma. Lamprais was introduced to Sri Lanka by the Dutch Burgher Community and it is belied to have originated from a similar dish in Indonesia called Lemper. The word Lamprais is derived from the Dutch word lomprijst which loosely translated means a packet of food.

Today Lamprais contains things like Brinjal Moju, Sri Lankan Cutlet, Dhal Curry, and Malay Pickle. There are many things you could add to this Lamprais such as Fried Chicken Drumstick, Fried Fish Cutlet, Devilled Shrimp, and Chili Paste.

If you like these type of unique traditional Sri Lankan Foods, you might be interested in trying my Olu Rice with Sesame Seed Curry and Kesel Kole Rice with Side Dishes recipes.

Total Time: 60 minutes

Ingredients

Frikkadel Cutlets

  • 2 boiled Potatoes
  • 300g of boneless Chicken
  • 2 sliced Green Chilies
  • 3 chopped Garlic Cloves
  • Chopped Onion
  • Curry Leaves
  • Chopped piece of Ginger
  • Salt
  • 1 tsp of Pepper
  • 1.5 tbsp of Chili Flakes
  • Turmeric Powder
  • 1 Egg
  • 3 Cardamom
  • 5 Cloves
  • Piece of Cinnamon
  • Bread crumbs

Belacan

  • 50g of dried Shrimp
  • Sliced Green Chili
  • 3 Shallots
  • 4 Garlic Cloves
  • Half an chopped Onion
  • Piece of Ginger
  • Curry Leaves
  • 1.5 tbsp of Chili Powder
  • 1 tsp of Pepper
  • 1.5 tbsp of Chili Flakes
  • Salt
  • 1 tbsp of Sugar
  • 1 tbsp of Tomato Sauce

Rice

  • 1.5 tbsp of Ghee
  • Chopped Onions
  • 3 Garlic Cloves
  • Piece of Ginger
  • 3 Cardamom
  • 5 Cloves
  • 2 pieces of Cinnamon
  • 500g of Samba or Basmati Rice
  • Bay Leaf
  • 1 cup of Chicken Stock
  • 2 Pandan Leaves

Ash Plantain and Brinjal Curry

  • 2 Ash Plantains
  • Salt
  • Turmeric Powder
  • 4 Brinjal
  • Curry Leaves
  • Half a chopped Onion
  • 2 sliced Green Chilies
  • Pandan Leaves
  • Turmeric Powder
  • 1 tsp of Chili Powder
  • 1 tsp of Roasted Curry Powder
  • 1 tsp of Sugar
  • Toasted Fenugreek Seeds
  • Coconut Milk

Instructions

  1. Lay a sheet of Aluminum Foil on a preparation board.
  2. Take several Banana Leaves and lightly heat both sides on top of a gas stove.
  3. Lay the Banana Leaves on top of the Aluminum Foil.
  4. Add a serving of the Rice into the middle of the Banana Leaf.
  5. Add a serving of the Ash Plantain and Brinjal Curry.
  6. Add 2 Frikkadel.
  7. Add a serving of the Belacan.
  8. Add 1 fried whole Egg.
  9. Fold the Banana Leaf and seal the edges.
  10. Cover the Banana Leaf with the Aluminum Foil.
  11. Preheat the Oven to 170 Celsius.
  12. Bake this Lamprais for about 15 minutes.

Frikkadel Cutlets

  1. Boil and peel 2 Potatoes and then mash it.
  2. Blend 300g of boneless Chicken into a paste.
  3. Add the Chicken paste into a bowl.
  4. Add 2 sliced Green Chilies.
  5. Add 3 chopped Garlic Cloves.
  6. Add a chopped Onion.
  7. Add some Curry Leaves.
  8. Add a chopped piece of Ginger.
  9. Add Salt to taste.
  10. Add the mashed Potatoes.
  11. Add 1 tsp of Pepper.
  12. Add 1.5 tbsp of Chili Flakes.
  13. Add some Turmeric Powder.
  14. Whisk 1 Egg and add half of it.
  15. Mix everything together using your hands.
  16. Blend 3 Cardamom, 5 Cloves, and a piece of Cinnamon together and then add it.
  17. Mix everything together using your hands.
  18. Add some Bread crumbs.
  19. Mix together.
  20. Break pieces off and roll into meatballs.
  21. Cover each meatball with breadcrumbs and deep fry until a golden color.

Belacan

  1. Wash 50g of Dried Shrimp and let it dry.
  2. Add the dried Shrimp into a blender and blend into a powder.
  3. Add the Shrimp powder into a bowl.
  4. Add a sliced Green Chili into the blender.
  5. Add 3 Shallots.
  6. Add 4 Garlic Cloves.
  7. Add half an chopped Onion.
  8. Add a piece of Ginger.
  9. Blend into a paste.
  10. Add half of this paste into the bowl.
  11. Heat some Oil in a saucepan over medium heat.
  12. Add the remaining half of the paste into the saucepan.
  13. Add some Curry Leaves.
  14. Add 1.5 tbsp of Chili Powder.
  15. Add 1 tsp of Pepper.
  16. Add 1.5 tbsp of Chili Flakes.
  17. Add Salt to taste.
  18. Add the Shrimp and paste into the saucepan.
  19. Give this mixture a stir thoroughly.
  20. Keep cooking and stirring frequently.
  21. Add 1 tbsp of Sugar.
  22. Give this mixture a stir.
  23. Turn off the stove.
  24. Add 1 tbsp of Tomato Sauce.
  25. Give this mixture a stir thoroughly.

For the Rice

  1. Heat 1.5 tbsp of Ghee in a pot.
  2. Add some chopped Onions.
  3. Add 3 Garlic Cloves.
  4. Add a piece of Ginger.
  5. Lightly fry these ingredients together.
  6. Blend 3 Cardamom, 5 Cloves, and a piece of Cinnamon together and then add it.
  7. Give this mixture a stir and then take it off the stove.
  8. Wash 500g of Samba or Basmati Rice and then add it into a Rice Cooker with some Water.
  9. Add a piece of Cinnamon.
  10. Add the tempered mixture we made earlier.
  11. Give the Rice a stir.
  12. Add a Bay Leaf.
  13. Add 1 cup of Chicken Stock.
  14. Cook in Rice Cooker making sure not to overcook the Rice.
  15. When the Rice is almost done cooking, add 2 Pandan Leaves.

Ash Plantain and Brinjal Curry

  1. Peel and cut 2 Ash Plantains into medium sized pieces and then add it into a bowl.
  2. Add Salt to taste.
  3. Add some Turmeric Powder.
  4. Mix everything together thoroughly.
  5. Deep fry the Ash Plantain until it is a golden color.
  6. Cut 4 Brinjal into medium sized pieces and then add it into a bowl.
  7. Add Salt to taste.
  8. Add some Turmeric Powder.
  9. Mix everything together thoroughly.
  10. Deep fry the Brinjal until it is a golden color.
  11. Add the fried Ash Plantains into a pot.
  12. Add the fried Brinjal into the pot.
  13. Add some Curry Leaves.
  14. Add half a chopped Onion.
  15. Add 2 sliced Green Chilies.
  16. Add some Pandan Leaves.
  17. Add some Turmeric Powder.
  18. Add 1 tsp of Chili Powder.
  19. Add 1 tsp of Roasted Curry Powder.
  20. Add 1 tsp of Sugar.
  21. Add some toasted Fenugreek Seeds.
  22. Add Salt to taste.
  23. Add Coconut Milk until everything is covered.
  24. Give this mixture a stir.
  25. Cook over medium heat until the curry has thickened.

Photos

Lamprais Belacan For Lamprais Devilled Shrimp For Lamprais Frikkadel For Lamprais Lamprais Menu Sri Lankan Chicken Curry For Lamprais

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