A FOOD TRADITION

Sri Lankan Malay Cuisine

Sri Lankan Malay cuisine developed among Malay communities whose histories connect the island with maritime Southeast Asia, South Asia and the colonial period. It is found in Colombo and other coastal or urban communities and is marked by vigorous sambals, spice pastes, coconut, rice, noodles, seafood and meat. Cooks commonly fry aromatics, grind chilies and spices, braise meats, and balance savory dishes with sweet, sour and hot relishes. Examples include nasi goreng, Malay-style biryani and Malay achcharu, a pickled preparation. Desserts and festive foods such as dodol also demonstrate the tradition's Southeast Asian connections. Recipes vary between households and often incorporate wider Sri Lankan ingredients.

Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.