sartoric

Thanks guys. Rice and curry is a once a day thing for me, I can’t manage two, and a club sandwich was the only other choice at our resort. We’re the only guests which is kind of nice, out in the countryside by a lake, 3 dogs and a cat which made our porch their rendezvous spot, cows wandering through, apparently jackals (we didn’t see one) and lots of birds, plus a turtle. The club sandwich wasn’t too bad, a British influence of course. Interesting markings on this turtle. This guy joined us after dinner, biggest stick insect I’ve seen in a while. Here’s another string hopper breakfast, this time with chicken curry, coconut sambal and dal, plus roti bread and coffee. “Short eats” are another Sri Lankan institution. They can be eaten as a snack anytime, usually in the afternoon, are often fried and often served in carefully glued together exam papers. We enjoyed cheese and lentil roti, fish roti and vada (crunchy lentil balls). I didn’t get a photo of the food, but here’s the bag complete with the red markers pen.

Thanks @Okanagancook, it’s good to be back ! @liuzhou, I bet it’s changed, the new name came into play in 1972 ! I had hired a driver for the next 9 days, and he would turn out to be a great choice. He loved his food, and knew his country well. But first, breakfast at our homestay.. It was simple and traditional, cooked with care. String hoppers, dal and coconut sambal with a cup of tea. The string hoppers are made with a rice flour soft dough, extruded through a special tool, then steamed. We fell in love with coconut sambal, a good thing too, as it’s ubiquitous in Sri Lanka. The average serve is 8 of these for breakfast, you see 2 above. Meals are almost always served family style, so seconds are easy. Another common sight are king coconuts. Roadside stall holders will hack the top off for you and give you a straw to drink the cool liquid. You give the shell back and they will prize out the flesh, yum. The roadside got wilder. Lunch - Rice and curry is a favoured lunch meal all over the country. We ate with our driver at Chammy Restaurant in Anuradhapura. It’s a very local and typical Sri Lankan place, with two chefs cooking on the footpath in enclosed stations. Various curries are held in a display case. You can choose meat, chicken, fish, egg or veg. We chose vegetarian (one with egg) and were served three different veggie curries including jackfruit, okra and mixed veggies, dal, two hard boiled eggs, rice in a banana leaf lined basket and pappads. The local way to eat is with the fingers of your right hand. On our first full day here, we newbies used cutlery, that would change soon enough. Happy chef too...

We’ve just returned from a fun filled 16 days on the beautiful island of Sri Lanka. The food was fantastic, the people friendly, the markets chaotic, the temples serene, the mountains breathtaking, the wildlife plentiful and the weather ? Well, you can’t have everything, it was mostly hot, and at times very wet. Why Sri Lanka ? We loved time spent earlier this year in southern India, especially the food. Sri Lanka lies just off the southern tip of India and has been influenced over time by various invading Indian dynasties. Often referred to as the spice Island, it’s been an important trading post for centuries. Other countries have also played their part in shaping Sri Lankan cuisine. The Portuguese arrived in the early part of the 16th century, the Dutch gained control in the 17th century, the British had control by 1815, and independence was proclaimed in 1948. Throughout these years, Chinese traders also contributed to the evolution of Sri Lanka. So, what’s the food like ? Delicious ! Our first night was spent at a homestay in the coastal city of Negombo. All day the rain bucketed down. It was difficult to go anywhere else, so we asked our hosts to provide dinner. Good move ! The rain let up long enough for a quick quick visit to the fish market, the first of several we’d see. Our hostess made 10 different dishes including a mango curry where I watched her pluck the fruit from the tree in the front yard. There was sour fish curry, chicken curry, dal, several veggie curries, chutney, two rice and roti bread. The meal cost 900 rupees pp, or about $6. Gosh it was good. Lousy photo, some better ones to come.

Good to hear you're okay Scooby.

Prawns and veggies in the style of "Kerala boatmen" served with rice, plus dosa with two fresh chutneys, coconut and tomato.

Dinner last night was kangaroo cooked in the fiery laal maas style, potatoes with fresh fenugreek leaves, dal makhni, oven baked okra with ghee rice and chapatis. Along side some tamarind chutney and green mango pickle. The fenugreek leaves (methi in Hindu) were at my Indian grocery, a little old lady grows them for the owner, $2 a bunch. They give a lovely bitter flavour and can't be substituted.

My dearie accidentally ordered some frog legs in a tapas bar in Madrid. They tasted like chicken to me, but we did have an inordinate amount of fun playing with them.

I'd never heard of them either, so googled. The meat is stocked at our local superbutcher. I don't eat steak or I'd try one for you. Not much help, sorry.

For @Keralawho has taken readers of the "India dining" thread on a fascinating trip to his birthplace for a family wedding. Kerala chicken stew, a home style meal in one pot. It's made with mustard seeds, a rough paste of ginger, peppercorns and turmeric, a smooth paste of red onions and green chillies, a few cloves and cardamom, sliced garlic, fresh coconut milk, curry leaves, chicken on the bone, and available vegetables. Here, potatoes, carrots, cauliflower and snowpeas. I took the liberty of adding a blob of gunpowder chutney.

Thanks for the vicarious return visit to Kerala. Your food (and general) insights are very much appreciated. I cooked in your honour tonight, check out the dinner thread !

Some recent meals. Chicken and mushroom curry, mewari dal, spicy potatoes, fried rice, paratha. With a dollop of dill raita in the middle, a dollop of fresh tomato chutney, and a little lime pickle. Beef madras, potatoes and eggplant fry, dal mewari, rice, paratha. Served with white radish, carrot and lentil salad, cucumber raita and fresh green chilli chutney. Roasted spiced pumpkin, spinach paneer, that dal again (tricked up with lots of coriander) lemon rice, paratha. With fresh tomato chutney and lime pickle. Chicken and mushroom curry, chana dal with dill, red brussels sprouts korma, eggplant, potato and pumpkin mix, turmeric rice, paratha. Served with beetroot raita, date and tamarind chutney, and ginger pickle.

One of the better meals I had while in Victoria - lunch with my sister at the Black Hill Pub in Ballarat. Angel hair pasta with scallops, calamari, whiting and lemon.

After a week away, it's wonderful to be back in my own kitchen cooking a simple Indian meal. Spicy potatoes, mixed dal, turmeric rice and paratha, served with a cucumber raita, fresh coriander chutney and mango chutney.

@Kerala, is the wedding ceremony similar to a Hindu one that goes for three days or so ? I'd be interested to hear about any similarities (or differences), or see any photos. Thanks for taking the time to share your experience

Prawn and mushroom fry, dal, potatoes with spinach, lemon rice and paratha. On the side - chilli coriander chutney and lime pickle.

In a departure from normal programming, I roasted chicken marylands with potatoes, pumpkin and Brussels sprouts. Served with broccoli cheese and grainy mustard gravy.

Gee thanks @Kerala, wish I was there ! Your food looks great, and it's lovely to share your childhood memories. More please.....

As if I didn't have enough destinations on my "list", I now need to add another. Thanks for an enticing taste of Hong Kong !

Thali number 83 (no, I haven't been counting, it's a guess). Chickpea and cauliflower curry, smashed potatoes, snake beans with tomato gravy, tadka dal, rice and paratha. Served with dill raita, mango chutney and lime pickle. The potatoes were a winner and so easy. I par boil, cool and press between palms, heat ghee in a pan, add kalonji seeds, grated ginger and minced green chilli, fry the potatoes, add salt, then garnish with chopped coriander.

Goat curry from the Punjab, desert style dal from Rajasthan, eggplants in tomato gravy, spicy Chettinad spinach, aged basmati and paratha. Served with dill raita, tamarind chutney and mango pickle. Goat is good.

Punjabi chickpeas, baked cheesy paneer, spicy potatoes with okra, ghee rice and paratha. Served with a small salad and tomato chutney.

Me too. This was lunch today, "what's left in the veggie draw" sambar, with a dollop of cucumber dill raita and a vada (fried lentil donut) or two.

A feast from the north. Punjabi goat curry, Kashmiri mushrooms with spinach, white desert dal from Rajasthan, oven fried okra, naan bread, turmeric rice, cucumber raita, fresh garlic chutney, gunpowder chutney and lime pickle. Rubbish photo. Bring on the warmer (and lighter) nights.

Chicken with spinach gravy, our favourite baby eggplants, potatoes with cauliflower, paneer in tomato gravy, lemon rice and paratha. Side dishes are fresh green mango and ginger chutney, fresh tomato chutney and lime pickles.

Have you tried Australia Fair Metro market ? It's in the old part of AF, near the China town precinct and has banks of freezers with all sorts of stuff, fresh produce and dried goods galore.