Sri Lanka replace food South Indian cuisine even in terms of chilli content. It is said that the Sri Lankan spice made some most interesting food culture in the world. While the tongue and stomach locals have long been equated with the rate of red-hot, foreigners must be aware of the sampling of dishes meant for locals. It is generally agreed, however, rice is the staple food nation. Rice can be consumed for almost any meal with some know there is shortage of variety, if someone does, the local may suggest changing the type of rice instead of considering changing the main dish.
This is sambol favorite chili, where salt and ground chili paste mixed freely with scraped coconut, which can be eaten with bread, rice or other main dishes bland. The "mallung" classic consists of finely chopped green mixed with a handful of coconut. Coconut is an integral element of the cuisine of Sri Lanka. Apart from coconut scraped finely used to make sambols above and mallungs, coconut water is used as a basis for making gravies and curries. Is curry is a fruit, meat or vegetables, they are always experienced and first boiled in thin coconut milk extraction, and after they're cooked, extraction, first thick cream added to give body to the broth.
A spread of native tropical fruit and are also given prominence in the table of Sri Lanka. Bananas and plantains are the chief among these, followed by avocado, apple wood, papaya and seasonal favorites - ruby red cluster of "rambutan". The Jackfruit, however, is one of the great respect held between traditional cook. Another local favorite is sour fish curry, or "ambul-thiyal", especially among coastal cities are lucky to see an abundance of fresh tuna caught seer, and shrimp. Usually fish like seer used for the dish, which experienced even by the standards of both Sri Lanka and cooked in an earthenware pot to give an extra flavor.