Ceylon Curry

Description

Ceylon curry, also known as Sri Lankan curry, has its origins in the culinary traditions of Sri Lanka. Sri Lankan cuisine is known for its bold flavours, aromatic spices, and diverse range of dishes. Ceylon curry is one of the most popular and distinctive elements of Sri Lankan cuisine.

The origins of Ceylon curry can be traced back to the influences of various cultures that have shaped Sri Lankan history. Sri Lanka has a rich history of trade and colonisation, which has contributed to the diversity of its cuisine. The country has been influenced by Indian, Arab, Portuguese, Dutch, and British cultures over the centuries, and these influences are reflected in Sri Lankan dishes, including curry.

The term “Ceylon curry” itself refers to the historical name of Sri Lanka. Prior to 1972, Sri Lanka was known as Ceylon, and the name Ceylon curry is a nod to the country’s colonial past.

Ceylon curry is characterised by its vibrant flavours, robust spices, and the use of local ingredients. It typically incorporates a variety of spices such as coriander, cumin, fennel, cardamom, cinnamon, and cloves, which are combined with coconut milk, curry leaves, and other ingredients to create a rich and aromatic curry sauce. The curry can be made with various proteins, such as chicken, beef, fish, or vegetables, and is often accompanied by rice or bread.

Sri Lankan cuisine, including Ceylon curry, has gained popularity worldwide for its unique flavors and distinct cooking techniques. Today, Ceylon curry can be found in Sri Lankan restaurants around the globe, allowing people from different cultures to experience the flavours and culinary traditions of Sri Lanka.