FIVE KEY SRI LANKAN INGREDIENTS

Curry leaves

‘A staple in Sri Lanka. Curry leaf trees are everywhere in people’s gardens. The leaves release a strong aroma when cooked in hot oil and sauces. We use curry leaves as a crispy garnish, too.’

Umbalakada

‘Fishing is a big industry in

Sri Lanka and this delicacy, umbalakada or ‘Maldive fish’, is cured, sun-dried and flaked tuna – similar to Japanese bonito [katsuobushi]. A small sprinkling adds punch to various dishes, such as cashew nut curry and vegetable curries to give them salty, umami flavours.’

Goraka

‘Also known as garcinia cambogia or black tamarind, this is an underutilised ingredient in the West. We use it to marinate fish and meat. It tenderises protein, adds sour acidity and also fruitiness to a dish.’

Cinnamon

‘Grown in abundance across Sri Lanka. It requires hours of delicate work to peel and it’s expensive, but it tastes amazing – aromatic and slightly earthy. It’s used in sweet and savoury dishes, anything from dhal to coconut desserts.’

Rampe

‘Also known as pandan across Southeast Asia, these leaves add a nutty, botanical fragrance to curries and can be added to sweet items, such as doughnut fillings.’