Sri Lankan cuisine is varied and unique. Although some influence is present from Southern India, there is something distinctly special about many Sri Lankan dishes like the famous sour fish curry and coconut sambal, which are part and parcel of southern and Sinhalese culture, in particular. Read on to discover more about these unique dishes.

Also called ambul thiyal, it is a famous fish curry eaten in all parts of the island. Originally the dish was prepared as a means of preserving fish, long before electricity and refrigeration came to the island. The spice blend and the long cooking process helps to preserve the fish without refrigeration for a few days. The fish typically used is yellowfin tuna, also called 'kelawalla' in Sinhalese. Other types of fish used are skipjack tuna and sailfish. The dish came from the southern coastal regions, where fish were found in abundance. It is a specialty in these regions to this day.

The fish is cut into thick cubes, after which the cubes are smothered in a concoction made from spices. The key ingredient in the spice blend is made from dried goraka fruit, also called garcinia in English. It is the goraka that gives the fish its characteristic tangy sour taste. The spices include black pepper, turmeric, cinnamon, cardamom, and chilli. Other main ingredients are garlic, ginger, curry leaves, salt, and pandan leaves. The fish gets coated in the spice mix and the other ingredients after having been ground into a thick paste and left to marinate for some time. After that, the fish cubes are cooked with a minimum amount of water in a clay pot and left to simmer for a long time until the liquid has evaporated. As it is a dry curry, there should be no liquid remaining once the dish is prepared. The fish can be kept for several days without refrigeration, but for better taste, it can be heated up before eating.

Locals love to pair sour fish curry, mostly with plain white rice, which is accompanied by other types of vegetable curries, and greens. However, it goes well with other Sri Lankan specialties like string hoppers, pol roti, hoppers, pittu, and even bread! Pair it with some fresh coconut sambol to level up the taste factor a notch higher.

coconut relish (Authentic Sri Lankan style Coconut Sambol) | Image via pixabay

Also called coconut sambol, it is the firm favorite of every Sri Lankan out there! The dish is served at all meals of the day, and gets paired with just about everything from rice to noodles! The sambol is part and parcel of Sri Lankan food culture.

The sambol has freshly grated coconut, red chilies, either whole, flakes, or powder, or a combination of them. Other ingredients include fresh lime, red onions, black pepper, green chilies, dried Maldives fish, and salt. The ingredients get mixed up in a motor and pestle to release all the flavors, and the taste is adjusted according to each one’s preference.

The sweet, spicy, and tangy coconut sambol is one of the famous accompaniments in a Sri Lankan rice and curry menu. It significantly enhances the flavor profile of any dish, thus a firm favorite of most Sri Lankans. Other than rice, it is eaten with string hoppers, hoppers, pol roti, and with bread and butter. Many Pasikuda restaurants, such as the likes of The Calm Resort & Spa are great places to sample pol sambol and sour fish curry. Just have it with some plain white or red rice to enjoy a uniquely Sri Lankan meal.