Foodie Friday: Curry in Sri Lanka
If we had to name a dish we ate a lot of in Sri Lanka, that dish would be curry, hands down. And by a lot, we mean every day. That’s not a complaint, just a statement. The thing about Sri Lanka’s curry though, is that it not only tastes different everywhere, and different at the same place on different nights, its that curry isn’t just one dish. To order curry is to order a series of curry tapas.
We ate dinner at the places we were staying (somewhere between a homestay and a B&B), so there wasn’t much ‘ordering’ going on. Even at some of the restaurants we would just forgo the menu and ask for vegetable and chicken curry. Usually we would end up with some daal (yellow lentils), potato, carrots and definitely a side of Pol Sambola (coconut sambal). The rest would be a bit of a surprise – okra, green beans, eggplant, banana flower, you name it. All the dishes have slightly different flavors, which adds to the culinary adventure. Usually our feast would come with a salad of sorts, cucumbers, beets, something fresh and crisp.
And, usually a big pile of hoppers. Also known as fried, fermented tortilla chips-meets-pancakes. Ok, it sounds weird but its crispy and delicious.
We probably should have taken a cooking class in Sri Lanka, because I could really go for some Pol Sambola on everything I eat now.
*You probably noticed the poor photo quality. For some reason we took all of our food pics on our iPod, resulting in poor photo quality and smaller photos to prevent even further distortion.*