There is plenty of sunshine in this seductive, Sri Lankan-style potato curry that’s chock-full of evocative smells and flavours
I stitch myself up sometimes by planning on cooking something that’s native to a country – a Sri Lankan potato curry, say – then embellish it with my own desires (lemongrass, leeks, ginger) to such an extent that it can no longer really be called as such. But taste and memory work in mysterious ways. This recipe still evokes Sri Lanka for me: sunshine, spiced earth, the smell of cinnamon bundles and dense forest, and also the sound of the bread vans (playing Beethoven, curiously) and the distinctive squawk of the myna bird. I hope, if you cook it, it might evoke a little Sri Lankan sunshine for you, too. Continue reading…
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