Heat up these cold months with a spicy but elegant meal straight from the tropics. Sri Lankan food, otherwise known as "rice & curry" is one of the last undiscovered cuisines of Asia, and difficult to find in the U.S. because of the dearth of Sri Lankan restaurants here. But Chef Skiz Fernando, a Sri Lankan native, and author of the New York Times notable cookbook, Rice & Curry: Sri Lankan Home Cooking (Hippocrene Books), aims to change that. He has introduced foodies all over the country to this incredible cuisine via his frequent supper clubs and pop-ups. Join him as he brings his bold flavors to DC.
Note: A portion of the proceeds from this dinner will be donated to:
Fish cutlets – spicy salmon croquettes, breaded and deep-fried
masala vade -- ground yellow split pea fritters laced with spices.
Steamed, fragrant Basmathi rice
Fish Ambul Thiyal (sour fish curry)
Dal – red lentils simmered in coconut milk, lemon grass & spices
Mallun – sautéed greens
Sri Lankan Salad – cucumber, tomato & red onion in a lime/chili vinegarette
Coconut sambol – a spicy condiment made with shredded coconut, chili, lime
Mango chutney – a sweet/spicy condiment
Papadum – crispy, thin wafers made of lentil flour
coconut flan -- a traditional dessert made with coconut milk and palm sugar
The dinner is BYOB