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.
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 