Ruwanmali Samarakoon-Amunugama
Cookbook author
Ruwanmali Samarakoon-Amunugama is the author of Milk, Spice and Curry Leaves. She learned to cook Sri Lankan food from her mother and grandmother. Her knowledge of South Asian foods and ingredients has been further enhanced by numerous trips to Sri Lanka and other parts of Asia. Born in Mississauga, Ontario, Ruwan graduated from Simon Fraser University and has lived in British Columbia, Alberta, Ottawa, and Washington state.
Raw, Unroasted Curry Powder (Amu Thuna Paha Kudu)
Sinhalese unroasted curry powder is called amu thuna paha (literally, raw three-five). The name refers to the three to five spices that unroasted curry powder traditionally contains. The three essential spice seeds include cumin seeds, fennel seeds, and coriander seeds, and additional curry leaves and/or pandanus leaves, and cinnamon bark.
Black Pork Curry (Kalu Uru Mas Curry)
Enough cannot be said of the Sri Lankan delicacy black pork curry. It is a delicious and truly flavorful dish—every family has their own generational recipe.
Pipinna Sambola
This cucumber salad is a staple dish in my household. I am not sure why it is so satisfying, but I’m inclined to think it’s its simplicity.