In Sri Lanka, the staple food of the people
is rice and this has been part of of all the Sri Lankan communities.
When enquiring if one has eaten a meal, the literal translation of the
question as asked within the Sinhalese language will be 'Have you eaten
your rice?' And all over the Sri Lankan island the midday meal is
without a doubt rice and curry, the typical Sinhalese style.
For such a meal, all the dishes are placed on the table simultaneously -
rice, fish and meat curries, soup, vegetables and accompaniments. It is
absolutely proper to have a serving of everything on your own plate at
the same time. Soup may be ladled over the rice or sipped from the cup
in between mouthfuls of food, however it is not necessarily the initial
course. While the finest method to savor such a meal is to eat using the
fingers just like the people of the nation do, dessertspoon and fork are
generally accepted these days apart from on special functions for
instance the Sinhalese New Year, when everyone goes traditional and eats
using their fingers.
Desserts are unknown apart from festive events, and the meal normally
concludes with a few of the delicious fresh fruit so abundant on the Sri
Lankan island: mangoes of no less than a dozen various types; pawpaws so
sweet they appear to have been macerated in honey; bananas in even more
varieties than mangoes; mangosteens and rambutan in season; avocados
which can be served with cream and sugar, certainly not in a salad as
they are served in the western world; and the huge, ungainly jack fruit,
spiky green externally and the size of a big watermelon, containing
large, golden, fleshy seed pods of vast sweetness and exceptional
Curries, that are undoubtedly a part of each meal, are not always
categorized based on the primary ingredients, but based on the type of
spicing, the technique of cooking, or the color which, to the initiate,
conveys much more than simply whether a curry is white, red or black.
White curries use coconut milk and therefore are typically mild and have
lots of liquid so they double as soups. Red curries use few spices and a
lots of chili powder or ground chilies providing the curry its dazzling
color and red hot taste. In Sri Lanka it really is quite prevalent to
have up to thirty big dried red chilies to spice a dish for 6-8
individuals. Unless you are familiar with spices on a great scale, tread
warily. Use some chili for taste and paprika to attain the preferred
color. Discretion is in no way the greater part of valor!
Black curries would be the most common curries in Sri Lanka. They
acquire dark color because of the cilantro, cumin and fennel are roasted
until a vibrant coffee brown. This dark-roasting brings about nuances of
taste in a simple and totally enjoyable way, making the cooking of this
little Sri Lankan island highly unique.
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