Joanna James
Sri Lanka's culinary landscape stands out from its neighbours, as a unique blend of indigenous influences and flavours brought by centuries of trade and colonialism. Despite its size, the country boasts a diverse range of regional cuisine; journey to the southern coast to unravel a unique identity shaped by the land and sea, expressed through an array of traditional mouthwatering dishes cherished by its local communities.
A cornerstone of southern Sri Lankan cooking, this tangy fish curry pays homage to the bounty of the Indian Ocean and the tropics. Fresh fish, sliced into bite-sized pieces, is marinated in a paste of spices and simmered in a sharp broth made from tamarind or "goraka". The resulting dish is a perfect harmony of sweet, sour, and spicy flavours, often accompanying a serving of steaming rice and seen gracing lunch and dinner tables across the south.
Found anywhere along the coast, sample a side of ambul thiyal on any local menu, or learn the art of balancing the curry's spices at a Spice Spoons cooking class, located within the Anantara Peace Haven Tangalle Resort.
Tamarind and seafood are paired together once more, this time in a unique concoction that is unlike a typical Lankan curry. Fish, typically tuna or mackerel, is preserved in a thick layer of salt and goraka, melding the saltiness and zest of the brine with the fish, while drawing out its moisture. The resulting preserved fish is a staple ingredient in several dishes, including giving body to a fragrant "hodda" (curry).
This unique complimentary dish adds a delightful kick to any Sri Lankan meal. Red onion and "halmasso" (Maldivian dried fish) are pickled in a brine infused with mustard seeds, fenugreek, and chillies. The pickling process imbues the ingredients with a distinct sour yet punchy flavour, perfectly complementing the richness of curries and adding a refreshing crunch to the meal. Ruhunu Achcharu is a testament to Sri Lanka's mastery of preserving seasonal produce and creating flavourful accompaniments.
Dehi Aanama holds a ubiquitous presence in southern Sri Lankan cuisine. This citrusy yet creamy condiment showcases juicy ripe lime slices boiled and blended into a paste, accompanied by coconut milk and sizzling spice mixtures straight from the pan, forming a piquant and aromatic paste. Dehi Aanama adds a vibrance to curries, stews, and even rice dishes - its versatility allows it to be enjoyed as a dip with fresh vegetables or even used as a marinade for seafood. The fragrant aroma of Dehi Aananma is a defining characteristic of southern coastal cuisine.
This vegetarian curry is a delightful showcase of Sri Lanka's diverse plant-based cuisine. Shredded green papaya, a readily available ingredient in the south, takes centre stage. It is simmered in a coconut milk broth infused with a fragrant spice mix and tempered with mustard seeds. The resulting curry boasts a light and refreshing flavour, perfect for a warm afternoon meal. Amu Gaslabu Curry is a testament to the resourcefulness of southern Sri Lankan cooking, transforming humble ingredients into flavorful and satisfying dishes.
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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.
