The Coconut: Sri Lanka's Most Important Ingredient
It is hard to overstate how central the coconut is to Sri Lankan cooking. From the milk that enriches curries to the grated flesh in sambols and the oil in the pan, it turns up in nearly every dish.
Milk and gravy
Freshly squeezed coconut milk gives Sri Lankan curries their creamy body and mellow richness. First and second extractions are used for different strengths in the same dish.
Sambols and more
Pol sambol, grated coconut with chilli, onion, lime and dried fish, is a fiery staple. Grated coconut also thickens mallungs and tempers the heat of a spicy plate.
Beyond the kitchen
King coconut water hydrates, coconut oil fries and flavours, and the shells and husks are used around the home. Little of the fruit goes to waste.
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