by Alice Luker As my eyes widened at the prospect of a signature ‘Kalkudah style crab curry’ at Sun Aqua in a province abundent with some the freshest, tastiest seafood on the island, I was once again craving the Northern spin of local cuisine. An assuring shade of golden bronze, the succulent crab in a creamy, spicy coconut sauce tasted as good as…
I’ve always loved a delicious beetroot curry; a vegetable less commonly known to be a local Sri Lankan favourite. With an irresistable balance of spicy and sweet, beetroot compliments almost any combination of dishes; from chicken, fish to a selection of other vegetables.
I was introduced to this irresistibly fruity cheesecake at the Old Palm House in Galle; a charming refurbished colonial house in perfect harmony of contemporary, stylish design and original character.
Next up on my top Sri Lankan recipes is an absolute favourite of mine; Jetwing’s mouth-watering chicken curry. It’s surprisingly straightforward and works alongside any vegetable dishes in addition to a side of Pol Rotti bread- us Brits like something to dip!
Fancy a tasty reinvention of the classic omelette? With just a few extra ingredients you can make a delicious Sri Lankan alternative, perfect for breakfast or even (as us Brits tend to favour whenever possible!) a lazy dinner.
Pol rotti is a round, flat coconut bread (enjoyed similarly to naan in India) and is quick and easy to make- popular as both a ‘small eat’ or accompaniment to a flavoursome curry.