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!
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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*
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6:30 – 9:30pm
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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
TAMARIND CHICKEN CURRY
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For the Marinade (mix and marinate overnight):
600g chicken (bone-in or boneless)
12g coriander powder (2 tbsp)
6g cumin powder (1 tbsp)
1g fennel powder (½ tsp)
1g black pepper powder (½ tsp)
2g cinnamon powder (from a 2" stick)
1g clove + cardamom powder (4 cloves + 4 cardamom pods)
1g mustard powder (½ tsp)
16g toasted rice flour (2 tbsp)
30g tamarind extract (2 tbsp)
1g turmeric powder (½ tsp)For Cooking:
200g chopped red onion
15g garlic (approx. 5 cloves), chopped
15g ginger (approx. 1" piece), chopped
5g curry leaves
2g pandan leaf (1 piece)
12g toasted chili powder (2 tbsp)
240ml water (1 cup) -
1) Mix the chicken with all marinade ingredients. Cover and refrigerate overnight.
2) In a pot, lightly fry onion, garlic, ginger, curry leaves, and pandan in oil.
3) Add marinated chicken and sauté for 3 minutes on medium-low heat.
4) Add water, bring to a simmer, cover with a lid, and cook until chicken is done and gravy thickens.
5) Turn off the heat and mix in toasted chili powder.
POTATO TEMPERED
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500g potatoes
0.5g turmeric powder (¼ tsp)
0.5g chili powder (¼ tsp)
100g sliced onions
3g garlic, chopped (½ tsp)
50g Maldive fish
3g curry leaves -
1) Boil potatoes whole with skin. Let cool, peel, and cut into 1" cubes.2) Toss potatoes with turmeric, chili powder, and a pinch of salt.
3) In a pan, fry curry leaves, onions, and garlic until golden.
4) Add Maldive fish and potato mixture. Mix and adjust salt.
PRAWN BADUM
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500g prawns (peeled or whole as preferred)
0.5g turmeric powder (¼ tsp)
Salt, to taste
2g cinnamon stick (1" piece)
1g cloves (2 pieces)
1g cardamom (2 pieces)
2g dried red chilies (2 pieces)
2g curry leaves (1 sprig)
2g pandan leaf (2” piece)
100g red onion, sliced
9g garlic (3 cloves), chopped
15ml fresh lime juice (1 tbsp or to taste) -
1) Marinate prawns in turmeric and salt. Set aside for 10 minutes.2) Heat oil, toast cinnamon, cloves, cardamom, and dried chilies.
3) Add curry leaves, pandan, garlic, onion, and a pinch of salt. Sauté until softened.
4) Add prawns and cook until done.
5) Turn off heat and add lime juice. Adjust salt if needed.
SQUASH MUSTARD CURRY
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500g squash (skin on, 1" cubes)
60g white onion, sliced
10g green chili (2 pcs, sliced)
1g fenugreek seeds (½ tsp)
0.5g turmeric powder (¼ tsp)
3g curry leaves
2g pandan leaf (2” piece)
400g coconut cream (approx. 2 cups)
1g brown mustard powder (½ tsp)
15ml fresh lime juice (1 tbsp or to taste)
Salt, to taste -
1) Rub squash with turmeric and salt. Let rest 10 minutes.2) Add squash, onion, green chili, fenugreek, curry leaves, pandan,
and just enough water to cover.3) Bring to a boil and simmer with lid until squash is nearly tender.
4) Add coconut cream and mustard powder. Simmer until fully cooked.
5) Off heat, add lime juice and adjust salt.