Lamprais is most probably the most elaborate dish I have ever prepared in my entire life. But it was totally worth it! The blend between the different flavors and textures...oh my god!
Lamprais was introduced to Sri Lanka by the Dutch colonists and it is derived from the Dutch word “lomprijst” (lump rice). It consists of 5-7 dishes which are then mixed with the rice and steamed in banana leaves:
Start by marinating the chicken, Add all the powdered spices to the chicken, together with the ginger garlic paste and the tamarind and mix everything well. Marinate for at least 30 minutes.
Add the onion and some salt and Sautee until translucent (5 minutes).
Add the chicken and cook everything for 20 minutes or until the chicken is completely cooked. Add some water from time to time so that the chicken will not burn. It will release its own juices anyway, so add water if required. Cover it and let it rest until all the other components are ready.
Mix the onion with all the spices and set aside.
Heat 2 tbsp of oil in a pot and fry the curry leaves for 1 minute. Add the onion and some salt and sautee everything for 10 minutes or until it becomes caramelized. The onion should be soft and dark.
After 10 minutes, add the tamarind juice and cook for further 2 minutes. Set aside and let it rest.
Sautee the eggplant in 1 tbsp oil until soft (5 minutes). Remove from the pan and heat some more oil (1 tbsp) and Sautee the onion together with some salt until translucent (3-4 minutes).
Add the chilli and spices and Sautee everything for a few seconds Add the cooked eggplant, mix everything well and add the mustard. Set aside.
Start by mixing the tuna with the mashed potatoes, spices, onion and chilli. Form little cutlets and dip them into the egg and flour mixture and then coat them with the breadcrumbs. Do the same for all the other cutlets.
You have 2 options: either deep-fry them or fry them in the airfryer, just like I did. They are better deep fried, obviously, but if you want to go for a healthier version, you can just use the airfryer (if you have one). Fry until golden.
Start by melting the ghee in a pan and add the whole spices. Let them cook for 30 seconds.
Add the onion, add some salt and sautee for 5 minutes. Add the chicken stock powder and the rice, mix everything well, then add the water and boil until set.