From ancient times other cultures have been in contact with Sri Lanka to obtain the spices that grow there. The best cinnamon, cloves and other spices are indigenous to Sri Lanka. People arrived to trade in spices and also left some of their culinary practices as well. Sri Lankan cooking has evolved by combining culinary practices of many of these cultures. The most noticeable impacts have been the Portuguese, Dutch, Moor and Malay influences.
Jaffna Hot & Spicy curry
Choices - Chicken/ Mutton/Lamb/Prawn/Cuttlefish/Fish/Crab.
Jaffna Hot & Spicy Chicken curry made with Sri Lankan spices and coconut milk. Delicious to taste and could be served with any type of Main course.
Devilled Specialties
Choices - Chicken/ Mutton/lamb/Prawn/Cuttlefish/Fish.
Meat and seafood tossed with sauteed onion, capsicums and Sri Lankan herbs and spices.
Chicken Black Pepper curry
Spicy Boneless Chicken tossed with black pepper, onion, tomato, garlic and capsicum.
Roast Chicken
Sri Lankan spice paste made with a special house made blend traditional Sri Lankan spices on Chicken legs and thighs with the skin and is roasted.
Pineapple & Cashew Chicken/ Fish/ Prawn/ Cuttlefish saute
Boneless Chicken/ sea food is a specially prepared aromatic combination and fried and then sauteed with onion, bell pepper, pineapple and cashew nuts.
Jaffna Poriyal
Choices: Chicken/Mutton/Lamb/Fish/Prawn/Cuttlefish
Seafood or Meat is marinated with aromatic combination made with a special house made blend traditional Sri Lankan spices and deep fried. They are served with fried onion, chilli & coriander leaved.
Hot and Spicy Jaffna Pirattal
Choices: Chicken/Mutton/Lamb/Fish/Prawn/Cuttlefish
Made with a special house made blend traditional Sri Lankan spices.
Tamarind Fish
Mild spicy Fish curry made with tamarind pulp.
Fish/ Prawn White curry
The curry is made with coconut milk and Sri Lankan spices.
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