wILD SRI LANKAN SUPPER
JULY 19 & 20, 2025
Sri Lankan food meets wild BC ingredients with The Secret Chef cooking heartfelt recipes from his homeland. Chef Robin Kort will be foraging for some key ingredients so that we can taste the fresh Pacific coast in his food. Seriously, check out this menu, you’ll never have another dinner like it!
ONLY A FEW SPOTS LEFT - July 20
*July 19 SOLD OUT*
-
Swallow Tail secret supper club has been offering long table dinners for more than a decade in Vancouver, BC. Don’t miss your chance to have dinner in Chef Robin’s Garden!
*Secret address to be given upon booking*
-
6:30 – 9:30pm
-
Get ready for a lavish family style feast prepared by The Secret Chef with ingredients foraged by Chef Robin Kort! BYOB.
The Secret Chef Recipes
SQUASH MUSTARD CURRY
-
600g chicken
2 T coriander powder toasted
1 T cumin powder toasted
½ t fennel powder toasted
½ t black pepper powder toasted
2” cinnamon into powder toasted
4 pc cloves and cardamom into powder toasted
½ t mustard powder toasted
2 T toasted rice flour
2 T tamarind extract
½ t turmeric powder
200g chopped red onion
5 pc clove garlic chopped
1” ginger chopped
Curry leaves and pandan leaves
2 T toasted chili powder -
1) Mix the spices and the chicken together and let sit overnight.
2) Fry the onion, garlic, ginger with the 2 leaves in oil lightly.
3) Add the marinated chicken mix into the pot and mix well. Cook for 3 minutes on medium low heat. Then, mix in 1 cup of water, bring back to a simmer. Place a lid on top and cook until the chicken is cooked and the gravy is thickened.
4) Mix in the toasted chili powder off of the heat.
This curry is best enjoyed the next day.
POTATO TEMPERED
-
500g squash
60g sliced white onions 2pc green chili fresh sliced
½ t fenugreek whole
¼ t turmeric powder
Sprig of curry leaf
2” pc pandan leaf
2c coconut cream
½ t brown mustard powder
Lime juice
Salt -
1) Wash the exterior of the squash thoroughly and cut into 1” cubes with the skin on. Mix with turmeric and a pinch of salt and set aside for 10 minutes.2) Add everything to the squash mixture, except coconut, mustard and lime juice, to a pot and fill with water just covering it.
3) Bring to a boil and simmer with a lid on until the squash is just cooked.
4) Add in the coconut milk and a mustard powder and cook until the squash is fully cooked.
5) Take it off the heat and add in lime juice and salt to taste.
PRAWN BADUM
-
500g potatoes
¼ t turmeric
¼ t chili powder
100g sliced onions
½ t chopped garlic
50g maldive fish
Curry leaves -
1) Boil the potatoes with the skin on until it’s fully cooked. Once it's cooled, peel and cut in the 1” cubes and toss in turmeric, chili powder and a pinch of salt.2) In a separate pan, fry the curry, sliced onions, garlic and curry leaves until golden brown, then add the maldive fish, and the potato mixture.
Mix well and adjust the salt accordingly.
TAMARIND CHICKEN CURRY
-
500g prawns
¼ t turmeric
1” cinnamon sick
2 ea clove / cardamom
2 pc dried red chilis
1 sprig curry leaves
2” pc pandan leaf
100g sliced red onion
3 cloves garlic chopped
Fresh lime juice -
1) Marinate the prawns in turmeric and salt, and set aside for 10 minutes prior to starting the rest of the steps below.2) In hot oil, toast the cinnamon, clove, cardamom and the dried chili for a few minutes.
3) Add in the curry leaf and pandan followed by the garlic, onion and a pinch of salt. Fry the mixture for a few minutes at medium high heat.
4) When the onion and garlic are softened add the marinated prawns and mix well. Cook until the prawns are fully cooked.
5) Turn the heat off of the stove and add in some fresh lemon juice and if needed some salt.