Curry and rice is a standard meal in many parts of Asia. But in Sri Lanka, it encompasses an amazing array of exciting taste sensations.
Whether served in humble village pots or elegant ceramics, a Sri Lankan curry spread will include a selection of black, red and white curries: ‘black’ curries get their distinctive flavour from dark, roasted spices; ‘red’ curries are fiery, with unroasted spices and lots of fresh or dried chillies; mildest of all are the ‘white’ coconut milk curries containing veggies, fish and chicken. Then there are the pungent sambols or so-called “rice pullers’ – side dishes that whet the appetite – from sweet –sour chutneys and bitter vegetables to spicy lentil wafers.
While this delightful variety may seem haphazard, it is actually dictated by ancient Ayurvedic principles. This “science of life” declares that there should be six tastes present at every meal to balance the body: sweet, sour, salty, pungent, bitter and astringent.
In the last few years, however, forward-looking Sri Lankan chef and hoteliers have also been reinventing the island’s repertoire of classic curries by lightening heavy flavours, cutting oils and refining the presentation. Though some dishes may now look ‘fusion’, most chefs have stayed true to traditional cooking techniques and flavours.
