Heat up your winter with an elegant meal straight from the tropics. Sri Lankan food, otherwise known as "rice & curry" is one of the last undiscovered cuisines of Asia, and hard 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), has introduced foodies all over the country to this incredible cuisine via his frequent supper clubs and pop-ups. Join him as he hosts his latest event at Jack & Anya's house in Silver Spring.
Menu
Appetizers:
Fish cutlets – spicy salmon croquettes, breaded and deep-fried
Beef patties
Main Dishes:
Steamed, fragrant Basmathi rice
Chicken curry
Shrimp curry
Dal – red lentils simmered in coconut milk, lemon grass & spices
Eggplant Curry
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
Dessert:
Passion fruit flan
