Rice & Curry- A true Sri Lankan Style
Although Sri Lanka only recently emerged from a brutal 25-year civil war, the teardrop-shaped island is quickly emerging as an Asian hotspot for intrepid travellers in search of tropical beaches and ancient temples. Its complex cuisine, however, remains largely unknown, much to the frustration of locals who are inordinately proud of their country's fiery fare, which draws on influences from Portuguese and Dutch colonists as well as culinary heavyweight India, its closest neighbour.
Meals in Sri Lanka are referred to simply as "rice and curry", which belies the wide range of delicious dishes. While many Sri Lankan specialities are vegetarian, such as pumpkin curry flavoured with aromatic fenugreek and mustard seeds, or beetroot with freshly grated coconut and locally grown cinnamon, the island nation has a long history of seafood and mutton dishes as well as “devilled” fish, prawns and chicken, so named for their intense fiery heat. Meals also usually include malum, a salad of chopped leafy greens and coconut, crispy poppadoms (a large circular piece of thin, spiced bread), dal (a type of lentil stew), coconut sambal (a spicy condiment), home-made chutney and of course, fragrant steamed rice.
Spices are a staple of Sri Lankan food, from the cinnamon that drew the colonising Portuguese to the chillies that they left behind. Ella, with its verdant hills and cool nights, is fertile ground for growing many of these spices, such as cardamom, curry leaves and turmeric. As a result, the town is renowned for its delicately flavoured dishes, which use mild coconut milk rather than hot chilli. Locals proudly declare that favourites such as tender jackfruit curry and cinnamon-spiced potato curry are among the best you will ever eat.
A sri Lankan "Rice & Curry" at the table
No comments:
Post a Comment