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.
ONE DISH, DIFFERENT PLACES
How the dish changes by place.
Compare regional styles of dishes linked to this cuisine: the city or region, the local name and what changes in the bowl or on the plate. These are food traditions; individual cooks have their own versions.
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