Joanna James
Sri Lanka boasts loads of seafood off the fertile waters of the Indian Ocean, while lush coconut groves and vast fields of paddy offer ubiquitous coconut and rice. Flavoured with aromatic local spices of cinnamon, cardamoms, and cloves the traditional Sri Lankan dishes are relished by all visitors.
A unique preparation of fish which is loved by locals as well as visitors. This is made with a special recipe using a mix of spices including cinnamon, turmeric and black pepper powder and a special local ingredient called goraka ground to a paste. Cubed fish such as tuna is well coated with all the spices and goraka and cooked in a clay pot over medium heat until all the moisture is absorbed, and a lovely aroma hits your nostrils. This preparation of fish can even be kept without refrigeration for a few days making a yummy accompaniment to rice and curry and many other dishes enjoyed by guests at top resorts in Sri Lanka.
A simple yet delicious food which has a lot of significance for Si Lankans. This is prepared at important occasions such as the dawn of the New Year, birthdays, the first day of the month etc. Made with traditional rice and creamy coconut milk with salt added, it is left to cook slowly until the milk is fully absorbed and the rice becomes a tender and creamy mass. It is then served on a platter and cut into shapes, mostly squares or diamond-shaped pieces. Fish Ambul Thiyal and Lunu Miris (made with diced red onions and chilli flakes and flavoued with salt, pepper and lime and a dash of Maldive Fish chips) are the usual accompaniments for milk rice, whilst for those with a sweet tooth they can be enjoyed with bite-sized pieces of kittul jaggery.
Unripe Jackfruit, also called tender jackfruit is a unique fruit with a meaty texture. This is a Sri Lankan favourite especially good for vegetarians and vegans. Cut into chunks and well spiced with several traditional condiments and spices it is cooked on a slow fire using thin coconut milk till the flesh is tender and the thick coconut milk is added thereafter, resulting in a flavour-packed curry ideal as an accompaniment to rice, string hoppers and even milk rice. This is a dish relished by visitors using hotels such as Amagi Aria.
Hoppers or Appam is the Sri Lankan version of a pancake, however, instead of being flat, it is upturned with edges being crisp and light. Made using rice flour, coconut milk, a dash of sugar and salt and left to ferment. Then a spoonful is poured into a small wok-like chatti and swirled to get the edges coated on the pan. Covered and cooked, it gets done within a few minutes turning out delicious hoppers soft in the centre and crisp on the outer layer to be eaten with lunu miris, fish ambul thiyal or even chicken curry. Having an egg dropped at the centre when it is being cooked is also a favourite of many locals and visitors. Called Egg Hoppers, they too are eaten with delight with the same accompaniments.
Still made with rice flour these stringy wonders are so light and can be eaten with many side dishes. Made with a thicker batter than for hoppers the ingredients are rice flour, water and salt. It is pressed through a fine mould with tiny holes into round little masses which are steamed. The fluffy String Hoppers are delicious with Fish Ambul Thiyal, potato white curry and pol sambol. (a preparation similar to lunu miris with the addition of grated coconut).
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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.
