Exploration of Sri Lankan food
Discover the Rich and Diverse Flavours of Sri Lankan Cuisine
Of course, no trip to Sri Lanka can avoid a mention of the amazing food on offer. It is as tasty as it is healthy, as exotic as it is diverse.
Why Sri Lankan Food Is Healthier Than You Might Expect
The food is often characterised as being more healthy than the cuisine to be found across the breadth of its giant neighbour India, mainly because they do not use anywhere near so much in the way of clarified butter. The food of Sri Lanka is characterised by a blend of flavours, often incorporating a range of spices, coconut, and rice and coconut oil is often used instead of ghee.
A Culinary Crossroads: Sri Lanka’s Global Food Influences
Added to this, the island nation's historical position along trade routes has introduced various culinary influences, including those from India, the Netherlands, Portugal, and Malaysia.
The Elusive Delicacy: Wild Prawns of Northern Sri Lanka
Having said that I love Sri Lankan food, I do have one regret. And that is, we were unable to find a fresh dish using the truly amazing wild prawns which are caught around the northern half of the island. For those of you who don’t know it, the flat northern coasts are punctuated by wide bays and lagoons with smaller islands often connected by causeways. These very rich shallow waters lend themselves to wild populations of shrimp or prawn - and the resultant catch is said to be the best in the world when it comes to flavour and quality.
Which would not surprise me as the prawns turn a deep red when cooked. However, because this is a very hot part of the world where refrigeration is in short supply, the catch is often fast dried in the sun and then used accordingly.
I would very much love to have tried a fresh-caught prawn dish - or even better, cooked one myself using a bowlful of prawns or shrimp bought from one of the many roadside fisherfolk you see selling their wares along the causeways.
The Central Role of Rice and Curry in Sri Lankan Meals
Rice, of course, forms the central component of the large majority of Sri Lankan meals. A common presentation is "rice and curry," where steamed or boiled rice is served with several accompanying curries. These typically include a protein, such as fish, chicken, or occasionally goat or lamb, alongside various vegetable or lentil curries. Dhal, a spiced lentil preparation, is frequently included. Accompanying elements like pickled fruits or vegetables, chutneys, and sambals are also common. Sambals are often pastes of ground ingredients, such as coconut mixed with chilli peppers and lime juice.
Key Ingredients: Coconut, Spices and Local Herbs
Coconut is a prevalent ingredient, utilised in various forms such as milk, oil, and grated flesh. Spices like cinnamon, cardamom, cloves, cumin, coriander, and fenugreek are frequently used. Local herbs such as pandan leaves and curry leaves contribute to the flavour profiles of dishes. Dried fish is also used in some preparations, adding a distinct savoury note - and you see a lot of it being sold in markets and shops around coastal town such as Jaffna.
Beyond the Basics: Exploring Unique Sri Lankan Dishes
Beyond rice and curry, there are many other preparations which you’ll often see, both in towns and villages and also in luxury hotels.
Hoppers, which are bowl-shaped pancakes made from fermented rice flour and coconut milk, are often consumed for breakfast or dinner, sometimes with an egg cooked inside. String hoppers, made from rice flour pressed into noodle-like strands and steamed, are another common staple. Kottu, a street food, involves chopped roti bread stir-fried with vegetables, eggs, and optional meat or cheese. Lamprais, a dish with Dutch Burgher origins, features rice, meat curry, and accompaniments, all wrapped in a banana leaf and baked.
Regional Food Traditions Across Sri Lanka
Naturally many regional variations exist. For instance, the southern coastal areas are noted for fish dishes and the use of goraka, a fruit that imparts a sour taste. The northern regions, with a significant Tamil population, feature dishes like pittu (steamed cylinders of ground rice and coconut) and dosai (savoury crepes). The central hill country, known for tea plantations, often incorporates more locally grown fruits and vegetables and may use fewer spices and less coconut compared to other areas.
Freshness and Traditional Cooking Methods
Cooking methods generally include boiling, steaming, frying, and roasting. Many preparations involve simmering ingredients with spice blends and coconut milk to develop depth of flavour. The focus on fresh, locally sourced ingredients is a consistent aspect of the food culture.
