We met Sanath and Deepa… via fax! The memory of having made the acquaintance of this wonderful Sri Lankan couple using such old-school technology is amusing and nostalgic. We knew that Mexicans are the biggest consumers of true cinnamon in the world. We also knew that the best terroir—or growing conditions for the grade we […]
Red curry, hot and fragrant, is the most common of Sri Lankan curries. This recipe goes equally well with fish or shellfish.
We often forget that it was the Scots who, in another age, planted their feet firmly on the tea plantations of Sri Lanka. The glass of scotch in this recipe remembers it well!
This personal duck curry recipe incorporates the fundamental elements of the various duck curries we’ve tried around the world. It features a Creole marinade, a west-Indian curry powder, a south-Indian tamarind, Bengalese caramelized Panch Phoran and, as a nod to the British clubs of the Raj in Sri Lanka, even a glass of scotch.
Black curry is a typical blend in Sri Lankan cuisine. Select spices are lightly grilled and served with basmati rice and grated coconut. A very aromatic curry.
This recipe was inspired by two of our all-time favorite curries: green pepper chicken curry from the Spice Coast and cashew curry from Sri Lanka.
This beet curry is inspired by a Sri Lankan recipe. It may seem surprising, but in fact much of today’s Sri Lankan cooking includes European vegetables, which were introduced by Scottish tea planters. Beets grow wonderfully in the high mountain air, where the best tea plantations are. If you want a spicier version, try this […]
This Sri Lankan recipe can be made with all kinds of vegetables: kale, broccoli, okra, carrots, etc. The important thing is to slice the vegetables thinly.