Rice and Curry (Sri Lankan)
The island's daily architecture: a mountain of rice ringed by many curries — chicken or fish, dhal, greens, beetroot, potato — each a different colour, heat and texture.
What it is
The island's daily architecture: a mountain of rice ringed by many curries — chicken or fish, dhal, greens, beetroot, potato — each a different colour, heat and texture. Ingredients: red or white rice, chicken or fish curry, parippu (dhal), mallung chopped greens with coconut, beetroot curry, potato curry, pol sambol (coconut), papadam, dried chiles. Recipe: 1) Cook rice fluffy. 2) Make 3-5 curries and mallung, balancing dry and saucy. 3) Fry pol sambol fresh — coconut, chile, lime, Maldive fish. 4) Plate rice in the centre, curries around. Serve: eaten with the fingers of the right hand, mixing as you go. Flavor: a whole spice garden per plate. History: rice and curry is the island's everyday table from Jaffna to Galle; the variety reflects Sri Lanka's position at the centre of the Indian Ocean spice trade. See also: Hoppers (Appa), Kottu Roti.
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