• Food & Cooking

    Sri Lankan food offers strong flavors | Food and Cooking

    × Sign Up Today and Support Local Journalism Enjoy more articles from Albany’s Most Trusted Information Source. Subscribers can log in for unlimited digital access Sri Lankan beef and potato curry is flavored with fresh curry leaves, ginger, cardamom and a spicy Sri Lankan curry powder.  Fresh and green, Kale Sambol is the Sri Lankan version of vegetarian salad tabbouleh.  This Sri Lankan stir-fry is made with roti, fresh veggies and leftover beef curry. Pol Sambol, a spicy relish made with shredded unsweetened coconut, raw onion and warm spices, is always on the table during a Sri Lankan meal. Mary   Read More

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  • Food & Cooking

    ‘A Feast of Serendib’: A culinary journey to Sri Lanka is a celebration of diversity | Food

    Central to the cuisine, she writes, is dark-roasted curry powder, goraka (a fruit similar to tamarind, not used, however, by her Tamil family), red rice, plenty of chili heat, curry leaves, coconut milk, shredded coconut, dried Maldive fish and “a touch of tang from vinegar, tomato, tamarind or lime. “We also eat a wide variety of fish, poultry and meat dishes, which I think is somewhat unusual in South Asia, given religious prohibitions, but can be traced to a long-standing multi-ethnic and multi-religious population. “A Feast of Serendib” contains a rich assortment of recipes for curries (everything from Fried Liver   Read More

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