Curry glorious curry! Spicy or mild. Gravy or dry. Creamy or light.
In Sri Lanka, a simple rice and curry is never a simple rice and curry. Fork over between 100 – 500 rupees and you’ll be awarded a gluttonous feast of up to 12 mouthwatering creations.
Sour mango, creamy jackfruit, pungent beetroot, dry purple potato. Mixes of up to 15 spices, crushed and mixed by hand, and usually with a hero flavor. All served with red rice, husk still on, and eaten with the fingers or skillet-hot roti.
Accompaniments abound – sambols of hot, sour or sweet goodness – as well as fresh papadums.
A thing of beauty and highly addictive. Here, crunchy okra take on a smoky, lightly spiced flavor that is utterly to-die-for.
Go on, treat yourself. Because curry in Sri Lanka is a veritable personal buffet of the divine. Just keep calm.
Image courtesy of D.Jones Photography and may not be reproduced without permission. Taken at Mama’s restaurant in Galle Fort.
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