Joanna James
Pasikuda is a gem of a beach northwest of Batticaloa on the shores of Sri Lanka boasting an array of beaches and tall palms. A relaxed atmosphere, fine sands and water sports entice visitors to Pasikuda whilst the vibrant cuisine featuring seafood, coconut and traditional spices is a must-try.
Similar to a pancake, the hopper is not flat but curved up. Hoppers are made from fermented rice flour and coconut milk by pouring the creamy batter with a ladle into mini woks. Once cooked they are crisp and light with the centre being soft. Hoppers are relished with seafood curry and lunu miris. A mix of chopped onions, Maldive fish flakes, and chillies pounded using pestle and mortar and seasoned with salt and lime making it hot and spicy. A favourite variation of the hopper is cracking an egg onto the wok when the sides are getting done making it a nice egg hopper enjoyed by visitors dining in Pasikuda.
A traditional dish in Sri Lanka made for special occasions. A special type of rice is used with coconut milk to cook this rice on a slow fire seasoning it with salt. As the rice becomes tender absorbing the creamy goodness of the coconut milk it is flattened and cut into diamond-shaped wedges. This is eaten with a spicy seafood curry and lunu miris or those who prefer it sweet can enjoy it with jaggery.
Coconuts are ubiquitous in Sri Lanka and are used widely in Sri Lankan cuisine. Pol Sambol is a favourite side dish with Rice, Hoppers, bread and rotis. Finely grated coconut is pounded with chilli flakes, onions, Maldive fish flakes and pepper using pestle and mortar and thereafter seasoned with salt and lime. A hot and spicy accompaniment similar to the lunu miris.
The wood apple is a fruit in the Southeast Asian Region and resembles a smaller version of the de-husked coconut. The ripe wood apples have an endearing aroma, making you want to smell them. The soft reddish brown fruity mass within the ripened wood apple can be easily scooped out and made into a wonderful juice by adding sugar or palm syrup and a dash of salt. Once chilled this tantalising drink is enjoyed by guests at Maalu Maalu Resort and Spa.
A highly sought-after dish by locals and visitors, prawns are cooked with authentic spices using coconut milk until the curry is thick and aromatic. This can be eaten with rice, hoppers or even Milk Rice.
This dessert is prepared by Sri Lankan Muslims. Grated kithul jaggery is added to beaten eggs and dusted with grated nutmeg and cardamom powder. To this mix, coconut milk is added and steamed or baked until the Watalappan is golden brown. Once it has cooled, garnished with grated cashew it is an awesome treat served cut into wedges.
This is an all-time favourite food in Sri Lanka with thin strips of godamba roti, a flatbread is tossed with an assortment of vegetables and seafood or vegetables and meat etc and flavoured with sauces, A filling meal enjoyed by the young and the old.
This is also called sour fish is a frequent dish in Sri Lankan homes as the fish can be kept longer with the spices used. A large fish is cut into cubes which are marinated with black pepper, turmeric, cinnamon, garlic, ginger, salt, pandan leaves, curry leaves, chilli powder and dried goraka to add the sour taste and simmered on a slow fire with little water added until the liquid is absorbed into the fish coating it with the thick mixture.
A tasty and nutritious lentil dish with the washed dhal boiled with condiments and spices and creamed with coconut milk, onto with sauteed onion, garlic and chillies flakes added to make a yummy gravy for rice, hoppers and roti.
With luscious tropical fruits available the year fruit salad with a mix of mango, pineapple, papaya, watermelon etc are firm favourites of locals and visitors.
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.
