A tangy, spicy fish curry that has been devoured for centuries by Sri Lankans, the Sour Fish Curry or well known as the Maalu Ambulthiyal is a favourite in many households and can be enjoyed with Rice, string Hoppers and even hot Coconut Roti. Believed to have originated from the South of the Island, this dish is enjoyed not only because of its rich flavours but also because it could be preserved in room temperature up to a week or refrigerated even more. The most commonly used fish for this recipe is the Kelawalla (Yellowfin Tuna), Balaya (Skipjack Tuna) or Sailfish (Thalapath) but any type of firm fish would do.
Malu Ambul Thiyal A tangy, spicy fish curry that has been devoured for centuries by Sri Lankans, the Sour Fish Curry or well known as the Maalu...
Rotee Being an island nation, Sri Lanka is endowed with many Coconut palms and ideally, the coconut has been a staple in many homes. The coconut roti is...
Hoppers ( Appa ) Made out of fermented rice flour, the simple hopper or as locals call it “Appa” is a family favourite and enjoyed for dinner and...
String Hoppers ( Indi appa ) String hoppers or Idiyappam replicate tiny noodle nests that are used in main meals ideally for breakfast and dinner. The string hopper press and mats...
Milk Rice ( Kiribath ) A true Sri Lankan classic, “Kiribath” or Milk Rice as the Westerners call it, is a traditional breakfast dish as well as a...
Rice and Curry Considered the national dish of the country, Sri Lankan rice and curry consists of steaming hot, fluffy rice (samba or kakulu varieties) that...
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