The Teardrop of India or Pearl of the Indian Ocean are among many nicknames for Sri Lanka. However a more precise description of the country that is magnificent may be the Isle of Rice and Curry. Making liberal utilization of local fruit, like jackfruit and coconut, seafood and an arsenal of spices, Sri Lankan cooking delivers plenty of dishes that are incredible.
Here are some you should not miss.
1. Fish ambul thiyal (sour fish curry)
Seafood plays a vital role in Sri Lankan cuisine as you’d expect from an island in the Indian Ocean.
Fish ambul thiyal (sour fish curry) is among the very precious varieties of the numerous distinct fish curries accessible.
The fish — typically something solid and big, like tuna — is cut into blocks sauteed in a mixture of spices including black pepper, cinnamon, turmeric, garlic, pandan leaves and curry leaves.
Probably the most essential part is dried goraka, a little fruit in charge of giving a sour flavor to the fish.
Ambul thiyal is a dry curry dish, meaning every one of the fixings are simmered with a bit of water and cooked until the liquid reduces. This permits the spice mixture to coat each block of fish.
Originating in southern Sri Lanka, it is accessible through the state at eateries and is eaten with rice.
2. Kottu (kottu roti additionally)
Over sound and the traffic at a Sri Lankan marketplace, you’ll understand kottu is not far away and probably hear the clanking of metal on metal.
Kottu is the burger — everybody’s favourite go to fast food when craving something delicious and oily in Sri Lanka.
Except instead of rice, it is made out of a kind of roti known as it resembles fried rice godamba roti (a flat, crispy bread).
The roti piled into stacks is usually fried in the start of the day and served as it is purchased.
When you place an order, the kottu chef chop and will fry the roti using an array of ingredients you select.
The end result is a delicious concoction of salty bits of fried dough, incredibly comforting and lightly spiced.
Kottu is served with hot curry sauce, which you can utilize as a dip or pour over your whole plate.
A number of the very skilled chefs that are kottu compose their very own distinctive tunes, singing while they clank knives and their spatula against the metal surface that is frying, slicing the roti with each clank.
3. Kukul mas curry (chicken curry)
Easy to make, chicken curry is a standard family dish in Sri Lanka. There are a number of variations depending on area and flavor preferences.
Spices like fennel seeds, cardamom, cloves and cinnamon sticks are anneal in hot oil before being mixed with chicken and spices like chili powder, curry powder, turmeric, pandan leaves, lemongrass and curry leaves.
Coconut milk leads to the abundant base of the curry gravy. Determined by the recipe, a puree of tomato is usually contained.
The chicken is stewed for an hour or so until the essence of the spices is infused into the chicken.
Most pleasing when served with hot rice and roti.
4. Parippu (dhal curry)
Parippu, or dhal curry, is the most typical curry Sri Lankan cuisine, a staple in any restaurant or household in all.
Masoor dhal (split red lentils) are rinsed and boiled until soft.
In another pan, several fresh ingredients, including fresh green chilies, tomatoes and onions, are sauteed and combined with tempered spices like cumin seeds, turmeric, fenugreek, mustard seeds and curry leaves.
All the ingredients are united and generally thickened with a dash of fresh coconut milk to provide a rich flavor and creamy texture to the dhal.
It goes with everything, but is perfect as a dunking gravy for a fresh roti or paratha.
A diversity of cultures has affected Sri Lanka and among the very obvious is the Dutch Burgher community.
Lamprais, a word that joins both Dutch words for “ball” and “rice,” is a mixture of meat, rice and sambol chili sauce, rolled into a banana leaf packet and steamed.
The rice is cooked with meat stock — typically a mixture of distinct meats like lamb, pork or beef — that is infused with cinnamon, clove and cardamom.
A scoop of rice is put in the middle of a banana leaf, as well as the combined meat curry, two frikkadels (Dutch-style beef balls), blachan (a shrimp paste) as well as a starch or vegetable, typically brinjals or ash plantain.
The meat is generally prepared with sweet spices like cinnamon and clove, recreating the flavor since lamprais is a Burgher contribution to Sri Lankan cuisine.
Authentic recipes called for lamb, pork and beef, but chicken and eggs are generally contained in a modern lamprais package.
6. Hoppers (appa or appam) and string hoppers (idiyappam or indi appa)
Hoppers are the Sri Lankan response to the pancake.
The batter is produced of a somewhat fermented concoction of coconut milk, rice flour, occasionally coconut water plus a touch of sugar.
A ladle of batter is fried in a wok that was little and swirled about to even it out.
Hoppers may be savory or sweet, however among the local favorites is egg hoppers. An egg is broken into the bowl shaped pancake, creating the Sri Lankan variant of an “egg in the hole.”
Egg hoppers are trimmed with lunu miris, a sambol of chilies, onions, lemon juice and salt.
Unlike the runny batter string hoppers are produced from a a dough that was much heavier.
The dough is squeezed such as, for instance, a pasta press, through a cord hopper manufacturer, to create thin strands of noodles.
String hoppers are usually eaten with curries for breakfast or dinner.
7. Polos (green jackfruit curry)
Jackfruit is have in several distinct periods of ripeness, from quite mature and sweet to starchy and green.
Polos is a Sri Lankan curry.
The fruit is sliced into bite-sized balls and boiled until soft.
It is subsequently cooked with onions, garlic, ginger and spices like pandan leaves, turmeric, chili powder, roasted curry powder, mustard seeds and curry leaf sprigs.
The last measure would be to add coconut milk and simmer to reduce most of the liquid, making all the flavors that are amazing within jackfruit’s blocks.
Jackfruit has a starchy feel, somewhat much like potato or cassava.
Polos is a typical dish accessible at most Sri Lankan curry restaurants.
8. Wambatu moju (eggplant/brinjals pickle)
Wambatu moju is an incredibly flavorful candied eggplant (brinjals) pickle.
The eggplant — generally the purple-skinned, slim and long variety — is cut into bite-sized wedges and deep fried, giving a crispy texture with a soft and sleek inside to the eggplant.
It is then caramelized with a spoonful of vinegar, sugar, red onions, green chilies, mustard seeds, chili powder along with a touch of turmeric powder until the colour turns nearly black.
Take a morsel as well as the succulent and soft feel of the eggplant should melt in your mouth — the difference that is somewhat sweet, sour and salty is certainly amazing.
9. Gotu kola sambol (pennywort salad)
Among the very easily accessible green vegetable dishes in Sri Lanka is gotu kola sambol.
Gotu kola (known as Asiatic pennywort) in English is a medicinal herb in Asia.
It is shredded into slivers, subsequently joined with shallots, fresh and chili tomatoes, and seasoned with a stuffing of salt, pepper and lemon juice.
Sambol is a term used for ingredients which are joined and eaten uncooked, occasionally more of a chili sauce and occasionally more of a salad, like gotu kola sambol in Sri Lanka.
Gotu kola has a strong, herbaceous flavor much like kale, which makes it an incredibly fresh and chip dish.
It is usually a side dish.
10. Kiribath with lunu miris
Kiribath is a particular kind of rice, cooked with heavy coconut milk and frequently served during auspicious or specific occasions, like Sinhalese New Year.
The fundamental process would be to begin by boiling a pot of rice, although there are a number of variations of kiribath.
Before the rice finishes cooking, add a touch of salt along with coconut milk. The coconut milk makes rich and the rice creamy and helps it form a tacky consistency.
The rice cut into wedges and served like pieces of cake once it is finished cooking.
Kiribath may be eaten alongside several distinct Sri Lankan dishes, frequently sweetened with jaggery or have salty with curry or chili sauce.
Among the very typical approaches to trim kiribath is with lunu miris, a sambol chili sauce created from onions, red chilies, lemon juice, salt and at times dry Maldive fish, all ground into a paste using a stone mortar and pestle.
11. Pol Sambol (coconut relish)
In a state where the coconut is of ultimate value, there is one Sri Lankan side dish that pays proper homage.
Pol sambol, which might even be called fresh coconut relish, is an easy mixture of finely dried Maldive fish and entire chilies or chili powder, lime juice, salt (in case that it’s accessible).
The ingredients are diced or ground, subsequently joined in a bowl.
In Sri Lanka, pol sambol is employed as a garnish or side dish for anything and everything.
It goes nicely with rice and curry, pol roti (coconut roti), a hot paratha, string hoppers or simply scooped up with pieces of bread.
There is no better garnish on the planet in case you adore coconut.
12. Wood apple
It wouldn’t be a Sri Lankan food discussion without wood apple.
The wood apple is a Southeast Asian fruit about the size of a de-husked coconut. It additionally has a pungent, nearly blue cheese smell, as well as just as tough of a shell.
Walking through a marketplace in Sri Lanka your nose will find it long before your eyes do.
In the casing is a dark brown paste that resembles something between fermented raisins and tamarind pulp.
Wood apple may be eaten right from the shell, however among the most famous methods to eat (drink or) it throughout Sri Lanka is in a heavy smoothie, called wood apple juice.
The fruit is mixed with jaggery (or sugar) and water to smooth it out.
It’s an exceptional sweet and sour flavor.
Say that you adore wood apple to any Sri Lankan you meet, and jaggery ( likely will not be able to hold a knowing grin back.