Joanna James
While many seasoned foodies might dare draw parallels between Sri Lankan cuisine to South Indian food, the island nation's culinary identity has remained unique, despite colonial influence and contributions from neighbouring countries. As a rule of thumb, Sri Lankans love their arsenal of spices and make liberal use of fresh local produce and seafood. Here is a list of local dishes you can try while taking in the beautiful tropical island.
A contribution to the local culinary scape by the island's beloved Dutch Burgher community, Lamprais is a dish that holds its inimitable appeal and is a treat which Sri Lankans routinely enjoy for a weekend lunch with relish. The dish consists of a scoop of rice cooked in meat stock and a combination of different meats such as chicken, pork or beef – infused with sweet spices including cinnamon, cloves, and cardamom. The cooked rice is then placed in a fresh banana leaf, shrimp past, Dutch-style beef balls and sautéed brinjals, folded into a parcel and then steamed.
As one would expect from an island, seafood plays a major role in the country's cuisine. Sour fish curry or ambul thiyal as it is known locally is a stalwart of local fish curries that initially originated from the southern coast of Sri Lanka. The dish includes fresh tuna cut into cubes, and sautéed in an aromatic blend of spices including garlic, cinnamon, black pepper, curry leaves and pandan leaves. A dry curry, preparation of the dish requires all the ingredients to be simmered in a small amount of water and to be cooked until the liquid evaporates. This method allows the rich spice mixture, a hallmark of this famous curry to coat each cube of fish. Many restaurants in Marawila including those at hotels the likes of Amagi Beach are known for serving some great variations of this sour fish curry.
What the hamburger is to the west, Kottu is to Sri Lanka. A quintessential Lankan street food, Kottu is made from coarsely chopped godamba roti (a flat crispy bread of sorts )mixed with a choice of vegetables and meat, which is then served with a spicy curry sauce for added flavour.
Milk rice or Kiri bath as it is known locally is a dish that is cooked and served to mark special and auspicious occasions. Preparation includes cooking rice with fresh coconut milk with a pinch of salt for added taste. Once the rice has achieved a sticky consistency, it's left to cool, cut into small wedges and served alongside a spicy sambal chilli sauce- lunu miris.
A type of fresh coconut relish, pol sambal is simple yet integral part of Sri Lankan cuisine. Preparation is simple and quick. Ingredients include finely grated coconut, chilli powder or dried whole chillies, lime juice, salt, Maldives fish, and red onions. All of which are ground or dice on a mortar and pestle and combined in a bowl.
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A travel writer who has a passion for fashion and a deep interest in admiring new and exotic attractions around the world.
