Though the island is small in size, Sri Lankan Recipes are pleased to introduce an astounding Sri Lankan Recipes in a wide selection of food as well as the methods of cooking. Sri Lankan recipes acquires an abundant heritage of native Sri Lankan Recipes as well as regional cooking is highly special and diverse.

Like in most countries, the common dishes are prepared in villages; to acquire specific Sri Lankan Recipes will be very difficult. They don't create recipes with the aid of a cookbook. Everything is by working through taste and adjustment of seasonings. This is how Sinhalese women prepare their dishes, and there are no women who cook similarly. Every women uses a different ingredient to prepare a Sri Lankan Recipes, therefore how they interpret a dish is entirely special. When Sinhalese women told you of a specific measurement of a seasoning or any ingredient, she will demonstrate it to you with her hand gestures. When you want to prepare a Sri Lankan Recipes, you better take a look on how the women in the country cook their meal and you must make a trial and error method of cooking the food. Once you achieve a perfect meal you should write it down so you can remember how it is created.

Mix of Chili & Maldive Fish Katta Sambola

 
INGREDIENTS:
4 tablespoons Maldive fish
2 tablespoons red dry chili pieces
1 teaspoon chili powder (optional)
2 tablespoons lime juice
salt – to taste

DIRECTIONS:
Firstly ground salt, chili pieces and chili powder in a mortar and pestle (Wangediya) .Then add maldive fish into the mortar and pestle and chop it till it is small pieces.(Same time mix it nicely with the salt mixer.) When you feel all the ingredients are nicely chopped & mixed together, takeout the mixer in to a bowl and add lime juice. Again mix it well & taste for salt.

SERVING:
You can have this with milk rice, rice, roti(Naan), hoppers, and string hoppers too.

NOTE:
If you can’t find maldive fish, you can use dry prawns or shrimp also.
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