Fish Ambul Thiyal (Sour Fish Curry)
Sea food plays an important role in Sri Lankan cuisine. Fish ambul thiyal is one of the many different fish curries available.
Ambulthiyal is a dry curry dish. All the ingredients are simmered with a small amount of water and cooked until the liquid reduces. This curry is best eaten with rice.
Simple to make, chicken curry is a common household dish in Sri Lanka. Spices like fennel seeds, cardamom, cloves, & cinnamon sticks are tempered in hot oil before being combined with chicken & spices like chili powder, curry powder, turmeric, pandan leaves, lemongrass and curry leaves.
The chicken is stewed for an hour or so until the essence of the spices is infused into the chicken. Most satisfying when served with hot rice and roti.
Lamprais is a word that combines the two Dutch words for “lump” & “rice” , is a combination of meat, rice and sambal chili Sause, wrapped into a banana leaf packet & steamed . The rice is cooked with meat stock. Usually a combination of different meats like beef, pork or lamp. That’s infused with cardamom, clove and cinnamon.
The package is folded into a parcel and steamed. Since lamprais is a burger contribution to Sri Lankan cuisine. The meat is usually prepared with sweet spices like clove and cinnamon, recreating the flavor flavored by the Dutch burger community. Original recipes called for beef, pork and lamb, out chicken & eggs are often included in a modern lamprais packet.
Kiribath with Lunu Miris (Milk Rice)
Kiribath is a special type of rice, cooked with thick coconut milk & often served during special or festivals. Such as Sinhalese new year.
Kiribath can be eaten along with a number of different Sri Lankan dishes, often either sweetened with jaggery or consumed salty with chilli sause or curry. One of the most common ways to garnish kiribath is with lunu miris.
Parippu, or Dhal curry is the most common curry in all of Sri Lankan cuisine, a staple in any restaurant or household. It has contained onions, tomatoes & green chilies, turmeric, curry leaves and coconut milk.
It goes with everything, but is perfect as a dipping gravy for a fresh roti or paratha.
Pol sambol (coconut relish)
In a country in which the coconut is of supreme importance, there’s one Sri lankan side dish that pays fitting tribute.
Pol sambol, which might also be called fresh coconut relish , is a simple blend of finely grated coconut, red onions, dried whole chillies or chilli powder, lime juice and salt.
In Sri Lanka pol sambol is used as a garnish or side dish for everything and anything.
White rice and red rice.
When it comes to rice, most of us avoid eating it on a daily basis. Specially because it leads to weight gain. White rice is the most popular variety in sri Lanka.
Red rice is loaded with fiber, iron, and is also said to reduce inflammation, controls cholesterol & lower blood pressure. It is reddish brown in colour and usually attains a pink hue after getting cooked.
Pittu are cylinders of steamed or roasted rice flour mixed with grated coconut. Its a very tasty food and its ideal food for the breakfast.