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Sri Lanka is a tropical island situated close to the southern tip of India. It is situated in the middle of Indian Ocean. Because of being an island, Sri Lanka has many endemic freshwater fauna, as well as thousands of marine and brackish water fauna. [1] Fishing is the way of life of most of coastal community.
Malu mirisata is a spicy Sri Lankan fish curry with a chili flavor. The dish is popular around the country, mostly in seaboard areas where fish and other seafood are staple foods. Coconut milk is used in some variations of this dish. The dish is usually served with rice, bread or string hoppers. [citation needed]
A recipe for fried Rohu fish is mentioned in Manasollasa, a 12th-century Sanskrit encyclopedia compiled by Someshvara III, who ruled from present-day Karnataka. In this recipe, the fish is marinated in asafoetida and salt after being skinned. It is then dipped in turmeric mixed in water before being fried. [10]
Sri Lankan cuisine is known for its particular combinations of herbs, spices, fish, vegetables, rices, and fruits. The cuisine is highly centered around many varieties of rice, as well as coconut which is a ubiquitous plant throughout the country. Seafood also plays a significant role in the cuisine, be it fresh fish or preserved fish.
Maldives fish Pol sambol ( Sinhala : පොල් සම්බෝල ), or thenkai sambal ( Tamil : தேங்காய் சம்பல் ), is a traditional Sri Lankan dish made from coconut , mostly used as an accompaniment with rice, string hoppers , hoppers and curries.
Kerala spicy fish curry Tamarind Andhra fish curry. Fish curries are also eaten in Sri Lanka [2] and other countries. The dish is also mass-produced, processed and packaged in cans and flexible pouches for consumer purchase. [3] [4]
Puttu with chickpea curry. Puttu principally consists of coarsely ground rice, grated coconut, little salt and water. It is often spiced with cumin, but may have other spices.. The Sri Lankan variant is usually made with wheat flour or red rice flour without cumin, whereas the Bhatkal recipes have plain coconut or masala variant made with mutton- or shrimp-flavoured grated cocon
Two pieces (ari) of industrially-produced Maldives fish. Maldives fish (Dhivehi: ވަޅޯމަސް, romanized: valhoamas) is cured tuna traditionally produced in Maldives.It is a staple of the Maldivian cuisine, Sri Lankan cuisine, and the cuisine of the Southern Indian states and territories of Lakshadweep, Kerala and Tamil Nadu, and in the past it was one of the main exports from Maldives to ...