'Sri Lanka' on Serious Eats

Video: Fishing in Sri Lanka After the Tsunami

If you drive down the southern coast of Sri Lanka, you may see fishermen sitting out on wooden, homemade poles about 100 yards off the shore. These are the stilt fishermen. Many of them lost family members to the tsunami of 2004, but they all make it back to the ocean each day to fish for their survival. Watch this heartbreaking and inspiring story. More

Video: Eating the Coconut from Nose to Tail in Sri Lanka

Without the coconut, things in Sri Lanka would be very different. Not only is it the main ingredient in most Sri Lankan dishes, but the entire coconut tree also plays a major role in the non-culinary ways of life. We spent the day with a family of eight on their coconut plantation outside Negombo, where they showed us all the coconut has to offer. We were delighted to eat it in rice, sambal, roti and all that contained this miraculous coconut. More

Video: How to Make Sri Lankan Street Food at Home

On our recent trip to Sri Lanka (watch this video for a taste of our journey) we fell in love with the street food Kothu Roti, or "chopped roti." Vendors at small roadside (and beachside) stands across the country chop up already cooked roti and stir-fry it with various fresh vegetables, meat, or fish, then serve it alongside curry. Learn how to make it at home! More

Video: A Taste of Sri Lanka in 3 Minutes

Before departing on our two-week trip through Sri Lanka, I knew very little besides the beaches and MIA's music. But after the adventure, we fell in love with the country. Two weeks is never enough to get to know a place but it gives you a good idea. We discovered the many uses of coconut, the ubiquitous rice and curry, and a culture of generosity. Watch this video to get a taste of the food and sites of Sri Lanka. More

S. H. Fernando Jr.'s Hoppers

Hoppers, a Sri Lankan roadside snack, are delicate sourdough crepes made with coconut milk and rice flour. Cooked in a high-sided spherical pan, the batter is swirled around during the cooking process, making for lacey-crisp edges and a tender center. They're a wonderful vehicle for scooping up saucy curries, or if you're a fan of all things eggy, feel free to crack an egg in the middle of one of these guys. More

S. H. Fernando Jr.'s Hoppers

Hoppers, a Sri Lankan roadside snack are delicate sourdough crepes made with coconut milk and rice flour. Cooked in a high-sided spherical pan, the batter is swirled around during the cooking process making for lacey-crisp edges and a tender center. S.H. Fernando Jr., author of Rice & Curry says that they're a wonderful vehicle for scooping up saucy curries, or if you're a fan of all things eggy, feel free to crack an egg in the middle of one of these guys for a Sri Lankan breakfast of champions. More

S. H. Fernando Jr.'s Cashew Nut Curry

Perhaps the most unusual curry in S.H. Fernando Jr.'s guide to Sri Lankan cuisine, Rice & Curry, is made of an ingredient more often found in a bowl of mixed nuts than in a steamy pot of coconut milk and chiles. Cashew Nut Curry is a wonderfully rich vegetarian curry, with soft, fatty cashews floating in creamy coconut milk spiced with curry leaves, lemongrass, coriander, and just enough chile heat. More

S. H. Fernando Jr.'s Spicy Lentil Fritters

S.H. Fernando Jr., author of Rice & Curry, calls these Spicy Lentil Fritters an Asian take on falafel, and that's a spot-on call. Subbing out chickpeas for yellow split peas makes for fritters with a great bite and the chiles, onion, curry leaves, ginger, and fennel seeds give these guys beguiling flavor, one that will have you snacking on these little fritters until every last one is gone. More

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