Cooking - Sri Lankan Seafood

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Learn how to prepare authentic Sri Lankan fish and seafood.

We were first introduced to Kumar Pereira’s lovely, humorous nature when he was a contestant on MasterChef Australia, in 2011. Kumar was born in Sri Lanka and has lived in England, Hong Kong and now in Sydney since 1988. His food is influenced by the four countries he has lived in, particularly, his native home Sri Lanka.

Kumar is passionate about healthy cooking with home grown seasonal produce and taking a modern slant on traditional Sri Lankan cooking.

During this 3 hour, hands-on course, Kumar will share the wonderful flavours of Sri Lanka with you, all dishes will incorporating seafood.

The course includes a sit-down feast of the dishes prepared, a glass of wine and lots of stories and antidotes of Kumar’s food journey so far.

On the menu
  • Mussels in a spiced curry sauce - A quick and very tasty dish of mussels in a thick Sri Lankan coconut spiced sauce garnished with deep-fried curry leaves and chillies
  • Sweet and sour prawns - cooked with tamarind, palm treacle and curry spices
  • King prawns - cooked on the shell cooked with curry spices, young coconut, tamarind and palm treacle and Kang Kung (water spinach)
  • Curried prawns - poached in a turmeric and lime coconut curry sauce served in a coconut
  • Spiced pickled fish -a childhood family favourite: white fish rubbed in turmeric and salt, deep-fried until crisp and finished with a sauce of freshly roasted ground spices, chilli, tamarind and vinegar

The Essential Ingredient Surry Hills
146 Foveaux Street, Surry Hills

Please note: Street parking is very limited nearby. You might try St Margaret’s Car Park at 417-435 Bourke Street, Surry Hills. It is a 5-minute walk from the venue, with casual parking rates after 5pm at approx. $4/hour.

On the day...
  • We’ve cut out disposable plastics, so please bring your own food containers to take any leftovers home
  • All participants must wear closed-in shoes
  • Aprons supplied, but dress appropriately for the kitchen, and tie back long hair
  • Arrive up to 15 minutes before the class start time
Booking conditions
  • Withdrawal from the course is not refundable or transferrable.
  • The Essential Ingredient reserves the right to alter or cancel a class without notice. In the event of a change, you will be contacted on the phone number and/or email address you provide.
  • We cannot accommodate dietary requirements in all cases. For more information, please contact The Essential Ingredient 02 9555 8300 prior to booking.

Avoid disappointment. Enrol early.

Please ensure that you have given a valid email and mobile number as all course changes will be communicated via sms or email.

This course has no current classes. Please join our waitlist and we will notify you when we have places available. Join Waitlist

This course has no current classes. Please join our waitlist and we will notify you when we have places available. Join Waitlist

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