Difference between revisions of "Dried fish recipes with coconut milk"
From DFM Wiki
EricThrift (talk | contribs) m (Text replacement - "Category:E-book 2021 synopsis" to "Category:E-book 2022 synopsis") |
EricThrift (talk | contribs) m (Text replacement - "E-book 2022" to "E-book") |
||
| Line 16: | Line 16: | ||
|} | |} | ||
| − | [[Category:E-book | + | [[Category:E-book synopsis]] |
Latest revision as of 12:42, 13 October 2021
| Title | Dried fish recipes with coconut milk |
|---|---|
| Author(s) | Koralagama D N & Hettiarachchi H A N D |
| Format | Grandmother's recipe |
| Anticipated length | Eight hundred words |
| Synopsis | Sri Lanka is a multicultural country with a high diversity of all aspects of living including culinary art. Cooking styles are diverse not only among ethnicities but also from region to region, community to community and person to person. Sri Lanka has its own unique and traditional culinary art using coconut milk and spices. These recipes have been practised since time immemorial. Recipes for dried anchovy and queenfish preparation in spicy coconut milk are shared in this publication. |
