KITCHEN KIND – Danny Perera
Qunicy Malesovas
March 2025
Danny Perera has been living in Melbourne for decades but the subtle South Asian influence across his Clayton brewery Two Rupees and Mitcham distillery Dutch Rules are a chance to celebrate his Sri Lankan heritage.
In this Kitchen Kind, he shares how he remains connected to his culture when cooking, eating and entertaining.
What dish or ingredient speaks of love to you and why?
Dhal curry or as we call it, parippu curry. When I was growing up in Sri Lanka, my mom used to cook dhal for us morning, lunch and dinner. It would be a different curry each time even though it was still dhal.
Morning dhal curry would be more runny and creamy because we loved to dip bread in it. Lunch is considered the most important meal in Sri Lankan houses, so the dhal would be cooked with spices and mixed with fried onions, curry leaves and mustard seeds. It was often served with rice and a few different meat and vegetable curries.
Night dhal would be more like a complement to hoppers or string hoppers and coconut sambol with fish curry. I can eat dhal any day, any time.
When you think of tradition or ritual what dish, or ingredient, comes to mind?
For me, it would be red rice and red chilli grated coconut sambol with dry fish fry (karawala baduma).
When a friend or family member comes over, what is a dish you like to cook for them?
That would be Sri Lankan-style pork stew.
When friends or family come over, the first thing we do before having a meal is share a beer or wine or more likely open up a bottle of whisky. Then while sipping, we love to eat this pork stew.
Would you share the recipe?
Of course!
SRI LANKAN STYLE PORK STEW
Pork chop – 400 g
Black pepper – 2 teaspoons
Turmeric – 1 teaspoon
Mustard paste – 1 teaspoon
Mustard seeds – 1 teaspoon
Coconut vinegar – 4 teaspoons
Water – 100ml
Salt
Curry powder – 3 teaspoons
Other ingredients
White onion – 2 sliced into rings
Garlic – 10 cloves
Ginger – 30g chopped
Pandan leaves
Curry leaves
Cardamom
Cinnamon
Cloves
Fresh green chilli
Banana peppers (malu miris)
Chop up the pork into small dices.
Add garlic, ginger, turmeric, vinegar, cardamom, cloves, cinnamon, non-roasted curry powder, mustard paste and salt.
Mix them together and leave a few minutes to marinate.
Heat up a deep pan, add some oil, add the marinated pork and saute until golden brown.
Add some water and cover with lid.
Once it has cooked for 10-15 minutes, take off the lid and let it simmer a little and take it off the heat.
Take another pan, heat it up and add some oil.
Once it’s heated up, add the mustard seeds, onion rings, sliced green chilli and sliced banana peppers.
Once it’s sauteed, add that to pork and mix it.
Add some salt as you like it.