O Tama Carey

O Tama Carey, of Lankan Filling Station, explains how to add layers of flavour to this South Asian staple.

"This is one of my very favourite curries, and one I like to cook for any occasion worth celebrating," says Carey.

This rich love cake recipe, fragrant with spices, made with semolina, cashew nuts and rosewater, has a fudge-like centre and lasts a good few weeks, getting better with age. What’s not to love?

This sweet and hot rhubarb achacharu, a Sri Lankan pickled vegetable mix made with mustard seeds and ginger, perfectly complements O Tama Carey’s black beef brisket recipe, or any other rich meat dish.

Rich with sweet spices and soured with tamarind, this black braised brisket dish is robust and hot. Serve it with O Tama Carey’s cabbage mallung and rhubarb achcharu.

"The flavours in this cleansing dessert combine to give a taste that's greater than its simple parts would have you imagine," says Carey.

"This is a delicately spiced curry dish with lots of green flavours - bay leaves, green chilli - and a light curry powder," says Carey. "This dish uses some of my favourite flavours from both Italy and Sri Lanka."

O Tama Carey's lattice-like fried eggs drowned in a creamy curry sauce are perfect for a hearty breakfast but work just as well at any time of day. Serve them topped with seeni sambol, a Sri Lankan sweet-spiced caramelised onion relish.

Fresh coconut and warm spices feature in O Tama Carey's cabbage mallung, a common dish in Sri Lankan meals. Serve it alongside her black braised brisket.

O Tama Carey recipe for pol sambol, a coconut Sri Lankan dish that works with all number of curries.

O Tama Carey recipe for black sesame and mango tart.

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