For some reason I’ve been craving Sri Lankan food recently. This is very weird as I thought my parents’ cooking had put me off it for life.
My parents see food as being purely functional. Everything in the kitchen gets thrown in a pan and stir fried to death. Every vegetable in the fridge gets chopped up, thrown together with soya mince, quorn sausages (yes, they’re veggies) rice, chilli sauce, soy sauce, tomato sauce and lettuce and cooked until the sausages are solid and the lettuce is soggy. Once, for a dinner party, tandoori chicken got made with strawberry yoghurt because Mum thought it wouldn’t make it taste any different. And then there was the lamb chop that was left in the oven so long I thought it was pork.
However there were some things which I really miss. Mostly things I had on holiday in Sri Lanka. Kiribath is amazing stuff and a well made Sri Lankan fish curry never goes down badly. I’d like to find some breadfruit too.
So I thought I’d give it a go, and it worked. Very well in fact. I made..
Mungatta Kiribath: Kiribath is rice cooked in coconut milk and is traditionally served on New Year, birthdays and other special occasions. It has a risotto like texture, but is slightly more sticky. Its often pressed into a large square and cut into diamond shaped pieces. Mungatta means mung beans. These are sometimes added for a bit of extra texture and flavour.
Fish Curry: Sri Lankan curries are similar to South Indian curries in a lot of ways. There are subtle differences in the spicing. Often a LOT of chilli is used. Also the spices for the curry powder is roasted before being ground, giving the flavour of the curry more depth
I served these with some okra that I fried gently with curry powder and a touch of chilli powder. I would say that it was a big success. It certainly seemed to go down well with my housemates who tried it.