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Cooking seafood in different ways – Savouring the ocean’s bounty

The famous chili crab preparation is what put Sri Lanka crustaceans on the map. This is a dish served in restaurants all across the country and has even gained popularity beyond Lankan shores. AmbulThiyal, another signature dish that can be described as sour fish curry, often appears on traditional Sri Lankan menus. Crispy fried sprats and other small fish are commonlyserved with drinks as simple hord’oeuvresor add a crunchy element when paired with a main meal. A second category of non-traditional yet undisputed favourites include hot butter cuttlefish, tempura prawns, cheesy baked crab and crumb fried slices of while fish served with lime.


A twenty five minute drive from Colombo will you take you to what can be described as Sri Lanka’s central fish market. A place that literally lives, breathes and of course eats, seafood.Aim to be there at dawn to get a front row seat of the market in full swing. Watch as the fishermen pull in their nets with the first catch of the day, buyers and sellers bargain for the best prices and the produce is loaded up and dispatched to all corners of the country. A trip to this fishy town is not complete without a visit to Lewis Place. The coastal strip boasts the very best seafood restaurants in Negombo, if not Sri Lanka. Wander over to Hotel J Negombo, and peruse the menu for some top local picks while enjoying views of the Indian Ocean from a bean-bag beside the pool.


Sri Lanka’s ‘Seafood Culture’ is one that is gaining steady traction with tourists and locals alike. The abundance of prawns, crabs, squid and a variety of fish in seas surrounding Sri Lanka; coupled with a large fishing industry, allow dishes to be prepared from the freshest and finest of ingredients.


Uditha Dharmawardhane is a travel writer who writes under the pen name Roland Lefevre. He specializes in creating features on leisure as well as business travel destinations across the globe.


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