Joanna James
The flavours of Sri Lanka’s deep south are very much at the heart of the island nation’s food culture. Thus, penned down below is a list of 5 such types that must be sampled as you move through the south.
Made with a vast array of fish including Balaya (Skipjack Tuna), Kumbala (Indian Mackerel) and Thora (Spanish Mackerel), the delicacy known as ‘Jaadi’ or salted fish is one of the ways of preserving fish; a method utilised by the people of the southern province that also acts as an outstanding accompaniment with a plate of red rice and vegetables. First, the fish is well cleaned in salt water after which a clay pot is used to include a dual layer of salt and goraka or ‘Malabar Tamarind.’ The fish is then placed inside and the aforementioned process is repeated until you reach the very top of the pot. Upon being sealed, the pot is then stored away and after a month is removed where you will then proceed to include a host of spices that combine in enhancing flavour beyond one’s wildest imagination.
Considered an ideal inclusion to your veggie-based diet, the tasty Raw Papaya Curry derives from Sri Lanka’s deep south and incorporates the goodness of fresh papaya and the richness of newly squeezed coconut milk. This dish is a far cry from your average Sri Lankan curry and will be perfect to consume alongside some rice, either for breakfast, lunch or dinner.
Whenever you comment about Sri Lanka, the word ‘curry’ is often thrown around during conversations. Part and parcel of not merely the south but of the entire nation, Sri Lankans are obsessed with their curries and including as many spices as possible comes across as a popular pastime of sorts. Therefore, whenever you are looking for things to do in Tissamaharama, do make time for a helping of Fried Coconut Mixed Fish Curry for one flavourful celebration of tangy and salty. With regards to preparation, a frying pan is put to excellent use where grated coconut, curry leaves, goraka and dried chilli are tossed in and fried until such time as it reaches that ideal blend. At this stage, the fish curry is added in a manner which combines a cross-section of flavours that would make for quite a hearty meal. However, if you do not fancy rice, then do have a go at dipping some crunchy roast paan that will soak in the spices and gravy in seconds.
Packed with a good old dose of citrus and spice, the creamy flavours which are the result of extensive boiling that make up ‘Dehi Aanama’ is one such dish that will excite and enthral your tastebuds. Dehi Aanama is prepared by slicing ripe lime and boiling same. Thereafter, equal quantities of onions, garlic, green chilli, curry leaves, goraka, lemongrass and cinnamon are tempered in hot oil and then, made into a paste. Soon afterwards, both the lime and paste must be boiled in coconut milk and left on the fire up until there is no coconut milk.
Meal times in the Emerald Isle are shaped by the number of accompaniments you opt to have. Thus, chilli sambals, chutneys and pickles infused with plenty of spice and citrus are the norm and never the exception. When in the southern province and based at Kithala Resort, you are bound to have a chance to sample some Ruhunu Achcharu. Made with red onions, mustard, the hottest kochchi miris (spicy chilli peppers) you can get your hands on, papaya and haalmasso karawala (salted dried fish) which are mixed well and cooked in oil, the chutney is then tempered in vinegar while including sugar and salt accordingly. Given its fiery taste, Ruhunu Achcharu is best had with some white rice, dhal curry, sweet potato or even a slice or two of cucumber.
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.
