HOPPERS: The Cookbook by Karan Gokani (Quadrille, £30) Photography: Ryan Wijayaratne
Three Delicious Sri Lankan Recipes From Hoppers’ First Cookbook
Award-winning Hoppers restaurant have brought out their first cookbook, sharing signature recipes from the restaurants, recipes from friends, and new dishes developed for the home kitchen
Red Chicken Curry
This simple yet gorgeous curry is my go-to dish when introducing people to Sri Lankan food at the restaurant, in demos or cookery classes. It’s easy and approachable, yet tastes so different from any north Indian or south east Asian curry that you might first associate it with when reading through the ingredients.
Bring it All Together Curry
This is the ultimate way to uplift leftovers and those neglected vegetables at the back of the fridge, so get as creative as you like. Cheese can be added at the very end for that little extra indulgence, while rice noodles or strips of egg white omelette can be substitutes for roti if you’re after a gluten-free or carb-free version.
Mussels are one of those underrated, great value, sustainable products that ought to be used a lot more. Clams and cockles are popular in stir-fries and curries back home, but I prefer the sweeter, plumper mussels and find any opportunity I can to cook with them. They are easy to prepare and cook, plus cost a fraction of what you’d pay for a lot of other shellfish. I first cooked this dish at an event held at a friend’s pub; it was meant to be a Sri Lankan take on the classic Moules Frites. The dish was so popular that we ended up introducing it on our menu at our Kings Cross restaurant.
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