Joanna James
The pearl of the Indian Ocean, also known as Sri Lanka would be well described as a hub of Rice and Curry. It's no surprise because Sri Lankan cuisine is filled with mouth-watering meals that are the perfect blend of the richness of native fruit, fish, and spices.
Sri Lankan cuisine relies heavily on seafood, as you might anticipate from a stunning island. Fish ambul thiyal is a popular choice among the many kinds of fish curries that can be found in Indian restaurants.
Cut the fish into cubes and sauté it in a mixture of spices, including pepper, other spices and turmeric. Pandan leaves and curry leaves are also used. Dried Goroka, a sour-tasting fruit, is perhaps the most significant element in this dish.
If you are down south and looking for a restaurant in Mirissa, be sure to check out the Sri Sharavi Beach Villas & Spa for some delicious Sri Lanka cuisine to feed your appetite for local dishes.
It's hard to miss the metallic clink of kottu's gears in the din of a Sri Lankan marketplace. Everyone's preferred go-to fast food in Sri Lanka is kottu. Rather than rice, it's cooked with godamba roti, a form of roti that's popular in India.
The roti is usually fried in the evening, then stacked and offered to customers as they request. After placing orders, the kottu chef would cook and cut the roti with the ingredients of your choice before serving it to you. The final product is a delicious concoction of salty fried dough bits, delicately spiced and soothing.
Chicken curry is a popular dish in Sri Lanka, and it's easy to cook. Depending on where you live and your own personal preferences, there are many variants. Hot oil is used to temper the spices before they are combined with the chicken and other flavours like herbs, spices, and curry leaves.
The richness of the gravy can be attributed to the use of coconut milk. Tomato puree is frequently included in recipes, although it is up to the cook to decide whether or not to do so.
Dhal curry is by far the most popular dish in Sri Lankan cuisine and is a mainstay in every restaurant and home alike. Masoor dhal is first rinsed and then cooked till it is tender. Cured spices are added to the sauteed fresh vegetables in a separate pan while onions and fresh chillies are also cooked in this pan. In order to achieve a creamy and rich flavour, the dhal is frequently thickened with some freshly-squeezed coconut milk.
The Dutch Burgher minority is one of the most visible examples of Sri Lanka's cultural variety. It's called "lamprais" because the Dutch terms for "lump" and "rice" are combined into one word. It's a steamed banana-leaf package filled with pork, rice, and chilli sauce. The combined meat stew, shrimp paste, and a starch or vegetable, such as ash plantain or brinjals, are placed in the centre of a banana leaf.
A true believer that the pen is a mighty weapon, ventures into reaching the minds of every reader with the earnest hope of leaving an indelible stream of thought.
A travel writer who has a passion for fashion and a deep interest in admiring new and exotic attractions around the world.
