Sri Lankan rice and curry of (clockwise from bottom left) gotukola mallum (shredded Indian pennywort), curried pumpkin in coconut milk, fried leeks, jackfruit seeds with cabbage, stir-fried carrot, deep fried bitter gourd, date and lime jam, and (in the centre) kaluheeneti rice and chicken curry.
A simple vegetarian Sri Lankan lunch of white suwandel rice and (clockwise from top) a mallung of manioc leaves and wild eggplant, pappadam, curried lady’s fingers, banana blossom (the highlight of the meal, in my opinion), and beans. Good enough that I had seconds, in spite of being a devoted meat eater. Thambiliwatte Farm, close to Maho. February 2022.
Beetroot, butter beans, beef curry, and bitter gourd sambol surround a mini-mountain of pachchaperumal rice, topped with the ubiquitous Sri Lankan staple, dhal.
After four weeks of being marinated in curd and salt at night and dried in the afternoon sun, fiery chillies lose both their colours and their intense heat. They will be then stored for later use. When needed the curd chillies are fried and served whole as a condiment on rice. Colombo, Sri Lanka.Continue reading “Faded Fire”→
After a few cycles of being alternatively marinated all night and sun-dried by day, these curd chillies are beginning to lose their bright colours. Colombo, Sri Lanka.Continue reading “Fading Fire”→
Son of the Morning Light 