Joanna James
Today, Sri Lanka has fast emerged as a hotspot in Asia thanks to its stellar combination of pristine beaches, rich culture, history, friendly people, and most of all its decadent cuisine which truly is a feast for all senses. Here are the top five local dishes one should sample before leaving Sri Lanka.
A beloved Sri Lankan dish introduced to the island’s culinary identity by Sri Lanka’s Dutch Burgher community consists of a packet of food containing a delicious mix of rice, mixed meat curry, boiled eggs, eggplant curry and the addition of frikkadels – which are Dutch-style beef balls. These ingredients are then infused with fragrant spices such as cinnamon, cloves and cardamom, then wrapped in a fresh banana leaf and baked in an oven at a low temperature over the course of several hours. During your time in Sri Lanka, you can try this mouth-watering dish at restaurants in Wattala such as those found in hotels such as Pegasus Reef Hotels.
A sour fish curry – ambul thiyal is a dish that plays an important part in Sri Lankan cuisine and is among the best-loved varieties of the many different types of fish curries available on a typical Sri Lankan menu. The preparation of this dish includes marinating large and firm chunks of tuna cubes in an aromatic blend of such as cinnamon, black pepper, turmeric, curry leaves, garlic, and pandan leaves. The most important ingredient of this dish is a few little chunks of dried goraka – a small fruit which is responsible for the trademark sour flavour of this dish. A dry curry dish – all the ingredients of the dish are simmered for hours in low heat until the water dries out and the spice mix coats each cube of the fish evenly,
A special type of rice which is cooked in thick coconut milk – kiribath or milk rice is served on suspicious or special occasions such as the New Year or a birthday. Accompaniments to this dish include a spicy chicken or fish curry, sambal made from onions, lemon juice, salt, dry Maldives dish and red chillies – which are finely ground into a paste with the use of stone mortar and pestle.
A Southeast Asian fruit usually the size of a de-husked coconut, the unique flavour of the wood apple oscillates between sour and sweet best enjoyed in a deliciously thick smoothie. Alternatively, the fruit can be eaten directly out of the shell with a spoonful of brown sugar added to it. Typically, the flesh of the fruit is blended into a smooth pulpy texture with water and a blend of jaggery and sugar to balance out the flavour.
Sri Lanka’s answer to crepes – hoppers remain iconic in Sri Lankan cuisine. Preparation includes ladling batter (consisting of a fermented concoction of coconut milk and rice flour) into a small wok and delicately swirled to even it out. Hoppers can be served either in savoury or sweet form.
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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.
