Sri Lankan Rice and Curry
As a tourism destination, Sri Lanka has a different kind of attractions in different ways. It’s a marvellous combination.
This small island hold over a lot of religious, cultural, spiritual, and environmental values. But here we should talk about one thing that should be mentioned when we talk about tourism in any country. It is food items.
Normally food items categorized under cultural aspects. As a south Asian country Sri Lankan people also use a lot of spices to prepare the foods. That helps to make delicious meals for them. But Sri Lankan food has some differences when it compares with Indian and Pakistan foods.
Spices that they mostly use.
- Curry Leaves
- Nutmeg and Mace
In Sri Lankan meal plan there are a lot of food items such as Sri Lankan rice and curry, string hoppers, bread with curry, Pittu and etc. among those foods Sri Lankan rice and curry are very special for them. It’s like their main foods.
You might think about how they eat the same thing for every meal. But here they are preparing different types of curries with various tastes. So it never gets boring. Mostly those curries come with their history. Let see a few of the most delicious Sri Lankan Rice and curry.
Sri Lanka Chicken Curry – ( Sri Lankan Rice and Curry )
When we talk about this curry. You should try this even one time. It easy to make. And when chicken mix with Sri Lankan spices it makes different types of tastes.
- 1kg chicken medium size pieces and washed
- 1 large onion that sliced into small pieces
- 5-6 chopped garlic cloves
- 1 inch ginger piece (chopped)
- 3-5 Gambooge (Goraka)
- 6 cloves
- 6 cardamoms
- Cinnamon (1 stick)
- Chili powder (3 tbs)
- Chili flakes (1 tsp)
- Roasted Dark curry powder (2 tsp)
- Salt (2 spt to taste)
- Black pepper powder (½ tbs)
- Curry leaves (10-12)
- Pieces of Pandan leaves (3-4 an inch)
- Coconut oil (4-5 tbs)
- Thick coconut milk (1/2 cup)
- Water (3-5 cup)
Cloves, cardamoms & cinnamon stick, crush all these things together and make a mix. Then take a bowl and put the chicken and spice mix into that. Then add chilli powder, curry powder, black pepper, salt & tbs oil to the bowl. Mix it all and keep away to marinate the chicken pieces well, at least one hour.
Then take a large pan heat 3 tbs oil. Using this oil fry garlic and ginger until it turns to golden colour, and put onion as well. After that put chilli flacks, curry leaves, pandan leaves into that and mix it all. Fry, it until turn to dark brown colour. Then take the chicken pieces and lay it in the pan. Until chicken pieces get firm, fry both sides well.
Then add water to the pan and stir it well. In same time put Goraka (Gambooge) also. If you haven’t Goraka you can use tamarind for that. After that cook all these in medium-high heat for 35-45 minute, until the water level gets reduce and became to the thick curry. When it comes to right consistency put coconut milk and stir well. Then cook it with law heat more 15 minutes. Then it’s done. Now you enjoy it.
Young Jackfruit Curry – ( Sri Lankan Rice and Curry )
In this small country jackfruit curry is one of the very oldest food items. In the previous era, these local people use the only jackfruit for their meals. Jackfruits are growing in a lot of districts in this country. There two types of curries related to this. Jackfruit curry and young or baby jackfruit curry. In here we discuss young jackfruit curry. And you can cook it in a different way. This is only one way.
- 2 tbsp rapeseed oil
- ½ tsp black mustard seeds
- ½ tsp Fenugreek seeds
- 1 chopped onion
- 2 chopped garlic cloves.
- 1 chopped green chili
- 1 tsp mild curry powder
- 1 tsp ground cumin
- ½ tsp ground coriander
- ½ tsp mild chili powder
- 1 tsp ground turmeric
- 1 stick cinnamon
- 1 medium tomato (chopped)
- 6-8 curry leaves
- Pandan leaf 5cm piece
- Green jackfruit 500g tin, drained
- 240 ml coconut milk
- 1 tbsp lime juice
- 1 tsp sugar
- ¾ tbsp fine sea salt
- 2 tbsp ready-made crispy fried onions
Firstly heat the rapeseed oil by medium heat and using that fry the mustard and fenugreek seeds 1 minute until popping. Then put onion, chilli, garlic, curry powder, cumin, coriander, turmeric, chilli powder, tomato, cinnamon, curry leaves and pandan leaf, if using. Stir all for 3-5 minutes.
Then tip in the jackfruit, lime juice, sugar, coconut milk, salt and 120ml of water. Then boil it, put on a lid and simmer it slowly for 1 hour until jackfruit is very soft. Now it’s ok. You can decorate it in your way.
Sri Lankan Dhal Curry – ( Sri Lankan Rice and Curry )
This one is very common in Sri Lanka. With the cost and taste of the dhal lot of people add this for their meal plan. Mostly small children have a special interest for dhal curry.
- Masoor Dhal (1 cup)
- 1 tsp turmeric powder
- 1 onion sliced (medium)
- 1 chopped tomato (medium)
- Green chili sliced (2 or to taste)
- 2 tbs coconut mik (thick)
- Salt (1 tsp or to taste)
- Water (2 cup or as needed)
- ½ tsp Mustard seeds
- ½ tsp Cumin seeds
- ½ tsp Fenugreek seeds
- Curry leaves (1 spring)
By using water wash the dhal about 2 or 3 times. Boil the dhal with salt and turmeric until cook but not mashed so much. After that put coconut milk and simmer it for 3 minutes. Then heat some oil in a pan. add the mustard seeds to the pan and when its start to splutter secondly put cumin seeds along with fenugreek seeds after that saute it for 30 seconds. Then add the curry leaves and green chillies along with onion slices and saute 2 minutes.
After anions turn translucent put the tomato that chopped and saute for 2 minutes. Pour the mixture over the cooked dhal. Now its ready to serve with rice or bread or with your choice.
Sri Lankan Pennywort salad (gotu kola sambal) – Sri Lankan Rice and Curry
- Small bunch of gotu kola (washed) or you can use curly kale
- 1 chopped tomato (large)
- 1 green finger chilli (sliced)
- 6 small red shallots (sliced)
- ½ fresh coconut
- 1 tbsp dry fish pieces
- ½ lime juice
- Table salt to taste.
Firstly take a large bowl and put there chopped Gotu kola, stalks. Then add tomatoes, chilli, shallots and mix all together. After that scrape out the coconut flesh to a bowl and add the only a couple of handfuls from that to another bowl. And add dry fish as well. Then put lime juice and a little salt and mix all well. Now it is ready to try.
Sri Lankan Pol Sambol – ( Sri Lankan Rice and Curry )
Pol Sambol is very popular among local and foreigners as well. It’s very easy to make. And you can use it for the mix with a lot of food items to try.
- 1 fresh coconut
- ½ red onion finely diced
- 2 limes
- 1 tbsp of chili powder
Firstly take a coconut and crack it and separate juice to a glass. Then shave the coconut into a bowl. Add your red onion (finely diced) to the coconut. After that put chilli powder to it. Then add the juice of 1 lime. Mix all until the sambol turn to orange colour. Before the serve add more half limes of juice if it necessary before the final mix. Then mix again and serve it.
So here we mentioned only 5 famous curries and some sambal that you can taste in Sri Lanka. Normally these local people eat rice with 2 or 3 curries. There are a lot of delicious curries with them. If you visit Sri Lanka definitely you will try these rice and curry.