When in Sri Lanka, you eat what the Sri
Lankan eat, Rice & Curry. Although western influence has
crept into the plate of the people in Colombo & the island’s other large
towns, villagers in the more remote areas still continue to eat the traditional
three plates of rice a day-said to give them health, strength & energy. It
is a popular belief if you forego any of your daily portion, you will become
weak & lethargic.
On the whole, the food here, like that
of so many other southeast. Asian countries has absorbed much from it’s traders
& conquerors. The island’s rich heritage of indigenous dishes has been
enhanced by the Dutch, Portuguese, British, Malays, Arab & South Indians,
who passed through this beautiful country leaving behind their own recipes,
spices herbs & methods of cooking.
Some old Dutch & Portuguese foods
like bolo fiado (Laminated Cake) brocder ( Dutch Christmas
Cake) & boroa (Semolina Biscuits) are now a very much
a part of the Sri Lankan cuisine.
Other ethnic groups have made their own
special contribution like the Muslim Biriyani (Special rice
cooked in meat stock) & Wattalappam ( Coconut Milk Pudding)
& the Tamil Thosai (pancakes) & Vade (Special
Doughnuts)
Rice and Curry Curry & Rice
Rice & curry, however, still
comprises the main meal in almost every Sri Lanka. Household. A complete meal
of rice & curry consists generally of a plate full of rice with spoonfuls
of various curries & sambola heaped upon it.
Curries come in a variety colors &
flavors. As all Sri Lankan meat, fish, vegetables & even eggs are curried.
They are named after their seasonings rather than their main ingredients.
Curries are cooked in coconut milk. The
white kernel of the coconut is grated with a “Hiramanaya” ( A Serrated
metal disc fixed on a wooden bench) mixed with a little water then
squeezed, yielding a first squeezing called the “Mitikiri” ( Thick Milk) &
two subsequent squeezing of “ Diyakiri” (Thin Milk)
The quantities of thick & thin milk
to be use during preparation differ according to whether you want your curry to
be mild, creamy, thick, thin or dry. There are creamy white curries (Non
Spicy), brown curries (Using row curry powder),
bright red curries (Fiery hot with plenty of pounded dried
red chilies) and black curries which appeal more to the taste buds than
the vision.
Most Sri Lankan house wives make their
own curry powder, as the ready – mixed
ones in the market are offer adulterated, curry powder is a roasted &
ground mix of fennel seed. Coriander, Cumin, Turmeric, black & red pepper,
Mustard, Cardamom, Cloves, Curry & Bay leaves, Cinnamon, Fenugreek & a
little raw rice.
Traditionally, food was cooked in a clay
pots ( Chatty )over a glowing wood fire. This method gives
curried a rich, subtle, earthy flavor. Metal pans. However, are fast replacing
the chatty today.
With the curries comes “Mallung”, a mild
& nutritive addition to the diet. It is made of finely shredded green
vegetables & ( In some areas) dried shrimps, mixed with
grated coconut & spices.
Spicy Sambols
