Sri Lankan Curry Passion
"Rice & Curry" is Sri Lanka's national meal and what most locals would eat every day. A veritable "smorgasbord" on a plate, it consists of steamed rice accompanied by an assortment of sometimes 15 different dishes including meat curries, vegetable curries, and a variety of sambols & pickles.
What amazed me was the ease with which the dishes were put together in a short amount of time (most of the time it was prepared once you had ordered your meal) and how a minimal amount of similar ingredients & spices were combined to give so many different tastes & textures.
In this class, I will not only show you how to prepare a selection of my favourite “Rice & Curry” accompaniments, but I will also share with you a couple of other of my favourite Sri Lanka dishes – Stuffed Vegetable Roti and Chicken Kotthu.
Sri Lankan Short Eats
- Godamba Roti (V) – A handmade flat crispy bread similar to the roti canai of Malaysia and paratha of India. Used to create Sri Lankan Vegetable Stuffed Roti and Chicken Kotthu.
- Sri Lankan Stuffed Vegetable Roti (V) – Found all over Sri Lanka these tasty “short eats” are the perfect snack to have anytime during the day. These are filled with a spiced potato mixture, wrapped in roti pastry and then grilled on a hot pan.
- Chicken Kottu* – Kottu, which translates as “chopped bread“, is the late night go-to street food in Sri Lanka, like the kebab you would go for after a night out here. The dish is made from chopped godamba roti (paratha) and stir fried with vegetables, spices and chicken curry.
Sri Lankan “Rice & Curry”
- Sri Lankan Chicken Curry (GF) – made without curry paste but with a handmade Sri Lankan Curry Powder, this is one of the easiest to prepare chicken curries and ready in 45 minutes.
- Sri Lankan Beetroot Curry (V / Vegan) (GF) – Sri Lankan’s love beetroot, and this is a regular in a rice & curry meal. Packed with nutrients and anti-oxidants, spice is kept to a minimum so it can be enjoyed by everyone.
- Tempered Green Beans with Coconut (V / Vegan) (GF) – stir fried green beans with spices and grated coconut.
- Sri Lankan Dahl (V / Vegan) (GF) – red lentils transformed into a wonderful vegetable dahl.
- Pol Sambol (V / Vegan) (GF) – No rice and curry is complete without a few accompanying sambols, used to add an extra dash of flavour (and heat) to the dishes on offer. This grated coconut, chilli, and lime sambol is one of my favourites.