Sri Lankan cuisine has influences from colonial powers, foreign traders, and Southern India. Key ingredients are rice, coconut, and spices reflecting the island’s history as a spice producer and trading post over several centuries. Sri-Lankan cuisine centers around boiled or steamed rice served with a curry of egg, fish, chicken, beef, mutton, or goat, along with other curries made with vegetables, lentils, or fruit.
Dishes are accompanied by pickled fruit or vegetables, chutneys, and sambols, especially coconut sambol, a paste of ground coconut mixed with chili peppers, dried Maldive fish, and lime juice.
Source : Wikipedia
Recently got a chance to meet one of my Sri Lankan friend and her hospitality was par excellence. I was served with some amazing country special food. Being a Muslim i don’t prefer eating chicken outside due to some religion beliefs, and i’m glad my friend was very much aware of this. Hence i was offered some scrumptious veg starters . But the dish that stole away my heart and soul was one in the main course…. Yes! You guessed it right, it was Sri Lankan Egg Curry.
The secret ingredient used in making the amazing egg curry is the Sri Lankan Curry Powder. I was lucky enough to get some from my friend as a gift. But later i asked her the recipe and made it at home…and now i make sure i always keep it in stock. The amazingly aromatic curry powder is also used in making other non veg curry preparations. The curry powder is spicy but the use of coconut milk in the recipe gives a subtle taste to the palate and make one crave for it more and more. The curry goes best with tandoori roti and rice,,,,tough i had it with some zeera rice today 🙂