Flavours of Sri Lanka, from your kitchen!
What other things can you do while being confined in your home, other than staying glued to the TV and taking mini trips to the refrigerator and back to the couch? Don’t you just wish that you were on a beautiful tropical island, indulging yourself with a cocktail by the beach and tasting some authentic paradise cuisine? I was there at one point too, but then I thought to myself, what if I could bring in some of that flavours to my kitchen, and guess what? After some research, I tried out some recipes from Sri Lanka. So, I thought of sharing them with you!
For Sri Lankans food is everything, and the essential ingredient is the spices. So, before we get into the recipes, we’ll get to know about the essential spices used in Sri Lankan cuisine. Spices promote flavours, colours and fragrance of food. If the spices are used in the correct quantity and blend, spices can do magic for even the most ordinary food, transforming it into fragrant and sumptuous meals. Here are some interesting points when using spices:
- When a blend of the proper spices are used in a dish, it will create a refreshing aroma and flavour.
- Not using too much flavour can boost the aroma and spiciness.
- Heating spices in oils or fats can amplify their fragrance and flavour.
- Fresh spices smell and taste better than dry or processed ones.
Spices in Sri Lanka
Curry Leaves
Turmeric
Turmeric is a deep orangish-yellow powder. Gives a slightly bitter and peppery flavour with earthy undertones and adds colour to food.
Cloves
Cinnamon
Cardamom
Lemongrass
Nutmeg and Mace
Ginger
Ginger is used as a spice for food, flavouring for beverages.
Alright, now let’s get cooking!!!
Sri Lankan meals usually consist of rice served with sides of vegetables, meat curry and side-dishes include pickles, chutneys and sambals. Here are three savory dishes that would be a perfect combo with rice or flatbreads and a dessert.
Maalu Ambulthiyal (Sour fish)
- 2 lbs Fish (Halibet, Salmon or Tuna)
- 10-15 pieces Garcinia
- 1 1/2 tbs Salt
- 1 1/2 tbs ground black Pepper
- 1/4 tsp Turmeric powder
- 1 sprig Curry Leaves
- 1-2 pieces Pandan
- 2 pieces Cinnamon
- 2 cloves Garlic (crushed)
- 1/2 tsp roasted Curry powder
- 1 cup of water
Directions
Pumpkin Curry
- 450g (1 lb) pumpkin
- 2 tablespoons desiccated coconut
- 5 cloves garlic
- a few curry leaves
- ½ medium-sized onion
- 1 teaspoonful coriander powder
- ½ teaspoonful cumin powder
- 1/4 teaspoonful turmeric
- 1/4 teaspoonful black mustard seed
- 1 teaspoonful oil
- salt to taste
- 28g (1 oz) creamed coconut
- 1 cup hot water
Read More:- https://blog.travelcenter.uk/flavours-of-sri-lanka-from-your-kitchen/
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