This is an important festive dish of Sri Lanka. It’s tinted with saffron, cooked in coconut milk and tends to be generously garnished. The following is one example, there are many others, every cook uses their own spices and quantities.
Sri Lankan sambols
March 3, 2011 by Leave a Comment
Sambols are side dishes to rice, they’re eaten in the same way as chutneys in Indian cooking. The following recipes for sambols use Maldive fish, dried fish from the Maldive Islands. The nearest equivalent is Bombay Duck, you may need to find a good Asian food shop to get some. Thakkali sambol – Tomato sambol […]
Kukul Muss – Chicken Curry
March 3, 2011 by Leave a Comment
This is chicken curry Sri Lankan style. The recipe is about 50 or 60 years old, from when the country was known as Ceylon. The original recipe calls for jointing a chicken, but you could just use chicken joints instead. Tempering is a local term, it means to blend or mix. We’ve tried to remain […]
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