Joanna James
Stemming from the colonization of this beautiful island by the Portuguese, Dutch and the British and the influence of other countries, Sri Lanka has beautifully adapted a food culture of authentic curries, flavourful rice and rotties and other mouth-watering dishes awaiting to be tasted!
A firm favourite with locals and visitors, this is a preparation of traditional rice cooked thoroughly in freshly squeezed coconut milk, seasoned with salt making it a creamy and tender mass. Offered in artistic diamond-shaped pieces or squares, the favourite local accompaniments are 'lunu miris', a preparation of onion and dried chillies combined and ground to a paste, seasoned with salt and a dash of lime, and Sri Lanka's famed seafood curry or meat curry. For those who have a sweet tooth, Tissamaharama restaurants offer Kiri Bath with mini chunks of kitul jaggery.
An all in one meal ideal for lunch or dinner 'lamprais' is a wonderful concoction of a recipe from the Dutch. The main staple rice using a small-grained version is cooked in meat or vegetable stock infused with Sri Lanka's best spices, cinnamon, cloves and cardamoms, then tightly packed into a clipping of Banana Leaf accompanied by diced meat tenderised in creamy coconut curry with a dash of traditional spices, a clump of onion fry and eggplant pahi, then slowly baked. Uncovering it is an aromatic and mouthwatering experience, not a morsel of food usually remain off this heavenly banana leaf pack. If you are a non-meat-eater, try the vegetarian version, another delightful all in one meal.
Endowed with the mighty ocean surrounding this island fresh seafood is aplenty. Varieties of preparations make seafood an appealing dish to most locals and visitors. Ambul Thiyal or Sour Fish Curry is a typical Sri Lankan dry preparation bringing out the flavour of the fish generously laced with local spices, ground garlic and with a helping of the tangy 'goraka' a small fruit exuding the sour taste. All this is coated well onto the fish, adding just about enough water seasoned with pepper and salt, a fistful of curry and pandan leaves and simmered over low flame making all the flavours absorb into the fish. An ideal accompaniment for Kiri Bath or normal rice and curry meal.
A favourite breakfast or dinner staple as well as street food, hoppers are made out of rice flour and coconut milk, resembling a pancake. Cooked in a wok-shaped pan, the hopper is soft in the middle and crisp on the outer ring resembling an upturned cup. The original basic hopper has come a long way over the centuries, Egg hopper with an egg in the centre (sunny side up) is relished by many, cheesy centred hopper, treacle centred hopper are variations that are in demand. Hoppers are served with lunu miris, or onion fry with fish or meat curry. A steaming cup of Sri Lankan tea is a great accompaniment to hoppers as enjoyed by many guests at Kithala Resort.
Dhal or 'parippu' curry is an everyday dish all around Sri Lanka and is offered at many hotels, restaurants and eateries as it is an ideal accompaniment to the most used staples in Sri Lanka rice and rotties. Masoor dhal or red lentils which are widely used is washed and boiled in thin coconut milk with a dash of turmeric, curry powder and chilli powder with curry and pandan leaves until soft, then generously laced with thick coconut milk and slowly simmered. A fistful of tempered garlic, onion, cumin, mustard and fenugreek is tossed to the simmering pan and brought to a boil emanating a heavenly aroma.
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