Malu Ambul Thiyal
Being an island nation in the tropical waters of the Indian Ocean gives Sri lankans
access to readily available fresh seafood. There is no shortage of seafood dishes in Sri
Lankan cuisine. One popular, must-try dish is the sour fish curry or malu ambul thiyal
that is preferably made with fresh tuna,but bonito or mackerel could also be used as
suitable alternatives. A load of native spices and a special ingredient -goraka (aka
malabar tamarind ) gives this dish its unique tangy flavour. Initially this hot, peppery
dish was developed as a means to preserve fish in the south, but has now become a
favourite picnic curry.it is often enjoyed in conjunction with either rice or pol roti
( a flatbread made using coconut).
Appa (Hopper)
The not -so-ordinary pancake,made from fermented rice flour and
coconut milk, is crisp on the outside and soft at the centre: it takes
the shape of the circular deep-mouthed tachchiya (hot pan) it is
cooked in. Also known as the (hopper) in Sri Lanka,this dish is indigenous
to the Indian subcontinent and is prepared in multiple ways to
create different variations. These vary from the plain hopper(appa),
the egg hopper (biththara appa) which has an entire egg cooked
within it,to its slightly sweeter variants-the milk hopper (kiri appa)
and the pani appa ( made using treacle ). The hopper is ideally served
alongside local side dishes like seeni sambol,dhal and lunu miris.
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