Peter Kuravita of Alba by Kuravita shares a tasty dish.

TASTE OF SRI LANKA

Known for his rich cultural cooking, Peter Kuravita of Alba By Kuravita is a locally celebrated culinary genius. This month he shares his smoked trout tostadas which are quick, easy, and the perfect party food.

Method: To make the pepian, place the tomato, tomatillo, and onion in a small pot and cover with water. Bring to the boil then reduce to a simmer. At around five minutes, or as each item softens, remove and place in the blender jug. The tomatillo will usually take two minutes more than the tomato, the onion slightly longer again. Warm a 25cm frypan to medium heat and toast the pumpkin seeds, tossing or stirring frequently until golden and puffed up. Remove and add to the blender jug. In the same pan add the sesame seeds and toast lightly. When nearly golden, add the allspice and pequin chilli. Add to the blender jug, then add salt and puree for two minutes until very smooth. Check seasoning and reserve.

Line up the tostadas on a tray and top each piece with a smear of pepian paste. Place a small portion of smoked trout, then garnish with the julienned vegetables and serve immediately.

Smoked Trout Tostadas

You’ll need: 200g Petuna hot-smoked ocean trout For the Salsa Pepian: 100g tomato 500g tomatillo or green tomato 100g white onion 6g hulled pumpkin seed 60g sesame seeds 3 whole allspice 2 pequin chillies Salt, to taste To assemble: 20 tostadas or lightly salted tortilla chips ½ cup of julienned spring onion ½ cup of julienned firm mango ½ cup of thinly sliced sweet eshallot 6 small red chillies, seeds removed and julienned 6 small green chillies, cut in half, seeds removed, and julienned ½ cup julienned red radish