Uncategorized, Asian Food

Arlene Learns How to Make Sri Lankan Food

October 27, 2025
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Over the years, Cornerstone TeleVision has supported missionaries and hosted guests from all around the world. One of the countries CTVN had a connection to was Sri Lanka, an island nation southeast of India. In this episode from 1995, Arlene welcomes Dharshini Asiruatham, a woman from Sri Lanka whose brother worked at Cornerstone. Together in the kitchen, Dharshini teaches Arlene about Sri Lankan food, making tasty dishes like fried fish and potato cutlets, curried chicken, and turmeric potatoes. They are all interesting recipes that you’ll want to try!

NOTE: The recipe for the fried rice and eggs that Arlene mentions at the end of the program is not available.

Turmeric Potatoes

Dharshini Asiruatham
Tumeric is a bright orange spice with an earthy flavor and great health benefits.
Print Recipe
Course Side Dish

Ingredients
  

  • 5 medium-sized potatoes (about 2 lbs)
  • 1/2 tsp ground turmeric (can also use 1/4 tsp dry saffron)
  • 1/4 cup vegetable or olive oil
  • 1 1/2 medium-sized onions
  • 2 tsp salt
  • 1/2 tsp parsley flakes
  • 3/4 tsp mustard seeds
  • 1 1/2 tsp ground ginger (or small piece of fresh ginger, peeled and grated)

Instructions
 

  • Peel potatoes and cut into pieces. In a large saucepan, cover with water and bring to a boil. Once water is boiling, add saffron or turmeric. Boil for 10 minutes over medium heat, careful not to let pot boil over.
  • In a frying pan, heat oil over medium heat. Add onions, ginger, and mustard seeds, and saute until onions are well cooked but not browned.
  • Test potatoes for doneness. Once fully cooked, drain potatoes in a colander and add to skillet. Add salt and parsley flakes. Fry mixture for 5 minutes, mixing well until potatoes are evenly coated. Makes 4 servings. Enjoy!

Crumbed Fish Cutless

Dharshini Asiruatham
Print Recipe
Course Main Course

Ingredients
  

  • 1 can salmon or mackerel, drained and cleaned (15 oz)
  • 2 large potatoes
  • 2 small onions
  • 3 cloves garlic
  • 1 tsp curry powder
  • 1 tsp ground cumin
  • 1/2 tsp ground cinnamon
  • 1 tsp ground pepper
  • 1 tsp salt
  • 1/4 tsp ground ginger, or a small piece of fresh ginger, peeled and grated
  • 3 Tbs flour
  • 1 package bread crumbs, plain or flavored (8 oz)
  • 1 1/2 cups cooking oil
  • 1 tsp dry herbs (like parsley or cilantro)

Instructions
 

  • Peel potatoes, cut into cubes, place in saucepan, and over with water. Bring to a boil and cook over medium heat for 15 minutes or until very soft and easy to mash. Set aside.
  • In a skillet over medium heat, saute onions, garlic, and ginger. Mix in cleaned fish. Add spices and salt, then cook for about 10 minutes.
  • Remove mixture from heat. In a large bowl, use a fork or potato masher to mash together the potatoes and fish mixture until well blended. Allow to cool until it's safe to touch. Using your clean hands, shape mixture into 1" balls and set on a plate or cookie sheet.
  • Pour breadcrumbs into a shallow bowl or dish. In a small bowl, combine flour and enough water to make a thin paste (just a few spoonfuls). Dip each fish ball into paste until evenly coated, then roll in breadcrumbs until evenly coated.
  • In a medium saucepan over medium heat, carefully heat cooking oil to about 350 degrees. Carefully fry each fish ball until breadcrumbs turn golden brown (just a minute or two). Serve hot or room temperature, sprinkled with herbs. Makes lots. Enjoy!

Sri Lankan Chicken Curry

Dharshini Asirvatham
Print Recipe
Course Main Course

Ingredients
  

  • 4 lbs skinless chicken pieces (breasts or thighs)
  • 1/3 cup vegetable or olive oil
  • 1 large onion, diced
  • 6 cloves garlic, minced
  • 1 tsp caraway seed
  • 7 crushed cardamon seed pods
  • 4 bay leaves, crushed
  • 1 large tomato, diced
  • 1 1/2 tsp chili powder
  • 2 tsp ground coriander
  • 2 tsp ground cumin
  • 1 1/2 Tbs curry powder
  • 2 tsp garam masala (Indian spice mixture)
  • 1/2 cup milk
  • 1/3 cup water
  • 3 small cinnamon sticks
  • 1 small piece of fresh ginger, crushed
  • 2 1/2 tsp salt

Instructions
 

  • In a deep skillet or Dutch oven over medium heat, saute onion in 1/3 cup oil. Add garlic, ginger, caraway seeds, cinnamon sticks, cardamon seeds, and bay leaves. Saute for 2 minutes until spices are fragrant. Mix in chili powder, cumin, coriander, curry powder, and garam masala and continue to saute for another 2 minutes. Add tomatoes and cook for several minutes until mixture forms a paste.
  • Add the chicken pieces to the pan and toss to coat in the spice mixture. Brown chicken pieces on one side for 2 minutes over medium low heat, careful to not burn spices. Flip and brown on the other side, careful to scrape up spice paste if it appears to be burning. Add milk and water to pan, stir, cover, and cook over medium-low heat for 45 minutes or until chicken is cooked through.
  • Remove pan from heat and let chicken sit for 30 minutes to absorb flavors from the spices. (If you wish, use tongs or a fork to remove bay leaves, cinnamon sticks, and cardamom pods from the sauce, since they aren't supposed to be eaten.) Chicken and sauce is delicious served with rice or potatoes. Makes 4-6 servings. Enjoy!
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