Having had the pleasure of attending a cooking class at Aunty’s in Colombo, I was impressed by both the execution and authenticity of the Sri Lankan dishes. With such a unique cuisine, I believe no avid homecook should leave Sri Lanka without having a go at cooking up a fragrant curry- Aunty’s is by far the best class I’ve attended.Continue reading Sri Lankan Prawn Curry Recipe by Aunty’s Cooking Class
It’s been just over a week since returning back to Sri Lanka after almost 6 months in the UK! I’ve decided to start a new journal section here on Style in Sri Lanka to capture everyday life as well as the guides and reviews I’ve been posting for several years.
The photos here will mainly be taken on my smartphone while the rest of the blog features photos (all my own) taken on my professional camera.
My boyfriend and I are incredibly lucky that both of our jobs fall into the digital nomad realm, he with coding & website developing and myself with travel photography. I’ve never been one for living a ‘normal’ 9-5 life!
Since arriving, we’ve settled into our rented house in Dehiwala. A stone’s throw from a local Sri Venkateshwara Maha Vishnu Moorthy Kovil (what a mouthful!), we often sit out on the balcony and listen to the morning prayers while watching the neon green parakeets squabble in the trees.
Talking of mouthfuls, our butler Ranjit is an incredible cook. Last night he prepared one of my favourite dishes, bitter gourd salad, the crispy salty vegetable which fast disappeared as I took my first, second and third helping.
It’s the kind of food that inspires me to make subtle noises of satisfaction, munching away with a smile on my face as I appreciate the meal wholly in the present. Sri Lankan food does this a lot to me, especially when I eat with my hand.
He also cooked a searfish curry, a meaty white fish in a turmeric infused gravy. We bought searfish from the supermarket a couple of days ago for dinner, the difference between what we had last night to the other is incomparable. We learnt our lesson- seafood is best bought from specialist sellers, not supermarkets!
He cooked prawn curry the day before which was also delicious- I snook in the kitchen to take a photo in the pan! It was a treat after an intense pilates session at Om Shambhala!
I look forward to sharing our latest experiences and tips with you and promise to update the journal as often as possible!
One of my favourite foodie spots in Galle Fort is Galle Fort Hotel which is also featured in my foodie guide of Where to Eat and Drink in Galle Fort.
I requested the recipe to share with you here on Style in Sri Lanka as it’s truly delicious. I’ve already published one chicken curry by Jetwing Hotels- this has a richer, creamier sauce fragranced with ginger and lemongrass in comparison to the rustic kick of tamarind in Jetwing’s found here.
The recipe is with boneless chicken. In Sri Lanka meat is often cooked on the bone but as this blog is aimed for an international audience, I decided that boneless would be more suitable and appealing to a larger audience.
½ tsp turmeric powder
1 large onion finely sliced onion
3 sprigs curry leaves
1 1/2 inch piece of rampe
½ tsp chopped ginger
½ tsp chopped garlic
1 stalk of lemongrass
1 piece of cinnamon
1 tsp vegetable oil
Salt to taste
½ a cup thick coconut milk
1. Cut the chicken into cubes and marinate with salt, chilli powder, curry powder and turmeric for about 30 minutes.
2. Heat the oil in a pan and fry the sliced onions, curry leaves, ginger, garlic, lemongrass, cinnamon, rampe and cloves in a medium heat till lightly browned.
3. Add the marinated chicken, half of the coconut milk and let it cook for 10 -15 minutes with the lid on.
4. Mix in the rest of the coconut milk bring to boil, reduce the heat to simmer for about 5 minutes till the meat is cooked through.
5. Season to taste and serve hot.
Any tips of your own when cooking this dish? Do share below!
As an ever enthusiastic advocate of local cuisine, every pocket of Sri Lanka has its own variation of classic national dishes. Having sampled (ok, scoffed) a multitude of crab curries across the island from Jaffna, Negombo, Bentota to Pasikudah, each equally delicious interpretation is unique whether it’s the type of crab, technique or spices used.
In a province abundant with some the freshest, juiciest seafood on the island, the succulant Kalkudah crab curry at Sun Aqua in Pasikudah was one of the most memorable variations I have been all to delighted to review. Soaked in a perfectly indulgent creamy coconut sauce infused with piquant spices, I couldn’t resist sharing the recipe with you!
I’ve always loved the taste of a sweet and spicy beetroot curry. Complimenting almost any combination of dishes; from meat and fish to dhal or other vegetables, it adds dynamic flavour and texture unique to Sri Lankan cuisine. Continue reading Beetroot Curry Recipe by Casa Heliconia
There is some truly mouthwatering cuisine to be enjoyed amidst the ever growing restaurant scene in Colombo. From a diverse fanfare of international favourites to Sri Lanka’s specialty of rice and curry (both traditional and fusion), there’s something to stimulate everyone’s senses in the city.
As an enthusiastic advocate of curry for breakfast, lunch and dinner, its my pleasure to introduce my tried and tested ‘go to’ destinations to enjoy the wonders of Sri Lankan food in Colombo. Continue reading Where to Eat Sri Lankan Food in Colombo
Next up on my top Sri Lankan recipes is a real favourite of mine; Jetwing’s mouth-watering chicken curry. It’s surprisingly easy and works alongside any array of vegetable dishes, perfectly lapped up with Pol Roti or rice.