Sri Lankan chef’s curry nights spice up life at Oaklands Care Home

Five-star chef Inura Jayasundara has been earning rave reviews from residents and their family members since he stepped into the kitchen at Oaklands Care Home, in Scole, near Diss.

For alongside exquisitely prepared English favourites, such as shepherd’s pie, fish and chips and Sunday roasts, he has been tempting the tastebuds with international cuisine and zingy flavours from his home nation.

This week, his first curry night, featuring traditional Sri Lankan curries, proved an instant hit with residents, relatives and staff.

Inura, 29, whose wife Kushan is a chef at Kingsley Healthcare’s sister home, The Depperhaugh, near Eye, said: “Our next curry night will be at 6.30pm on Wednesday February 11 and we will be opening it up to people from the local community.

“There will be limited spaces and people are asked to call the home to book in advance.”

After training at the five-star Cape Weligama , he went on to work at two other luxury hotels in Sri Lanka, the Shangri-La at Hambantota and Cinamon Bey at Beruwala, before a two-year stint with Qatar Airways.

Hi impressive CV also includes a two-year spell working as a chef for the Emir of Qatar.

After moving to England, he worked at a hotel in the Cotswolds before joining Kingsley.

Inura said: “We have a fantastic team at Oaklands, and I love the experience of working in a care home.

“Lunch is a real highlight of the day for our residents, and it gives me great pleasure to serve up something they really enjoy.”

Home manager Roxana Safta said: “Inura has quickly become an invaluable part of the Oaklands family. His skills, warmth and enthusiasm bring something special to our dining experience, and his Sri Lankan curry night was a true highlight for everyone. We are proud to have him on our team and deeply appreciate his dedication to our residents.”

Recipe for Sri Lankan Lentil Curry (parippu)

Ingredients

For the lentils:
• 1 cup red lentils (masoor dal)
• 2 cups water (more as needed)
• ½ tsp turmeric
• ½ tsp salt (adjust to taste)
• 1 small onion, sliced
• 1 green chili, split (optional)
• 1 piece pandan leaf

For the tempering:
• 1–2 tbsp coconut oil
• 1 small onion, finely sliced
• 2–3 garlic cloves, sliced
• 1 sprig curry leaves
• 1–2 dried red chilies(optional)
• ½ tsp mustard seeds
• ½ tsp cumin seeds
• ¼–½ cup thick coconut milk

Instructions

Step 1: Rinse the lentils

Wash the red lentils thoroughly until the water runs clear.

Step 2: Cook the lentils

Add the rinsed lentils to a pot along with:
• Water
• Turmeric
• Salt
• Sliced onion
• Green chili
• Pandan leaf

Bring to a boil, then lower the heat and simmer for 10–12 minutes until the lentils are soft and creamy. Add more water if needed.

Step 3: Prepare the tempering

Heat coconut oil in a small pan.
Add the mustard seeds first and let them pop.
Then add cumin, dried red chilies, garlic, onions, and curry leaves.
Saute until the onions turn golden and fragrant.

Step 4: Combine and finish

Pour the tempering over the cooked lentils.
Add the coconut milk and simmer for 3–5 minutes.
Remove the pandan leaf before serving.
Adjust the salt and thickness to your preference.