Sri Lankan breakfast and brunch fare is a vibrant reflection of the island’s culinary heritage, blending diverse influences with indigenous flavours. Pandan leaves are a staple of south Asian cooking, and bring a lovely freshness to any dish.
Savoury rice cakes in a spicy, coconutty egg curry gravy and a traditional fish curry will make a delectable start to any day
Bring the rice to a boil, turn down the heat to a bare simmer, then cover and leave to cook for 10 minutes. Tip the hot rice on to a platter, run the back of the coconut milk spoon over the top to flatten, and leave to coolWhile the kiribath is cooling, make the egg kiri hodi. Put four of the eggs in a saucepan and fill with cold water to come roughly 2½cm above the eggs. Bring to a rapid boil, cover the pan, take off the heat and set aside.
Meanwhile, make the curry powder. In a mortar or spice grinder, grind all the ingredients to a fine powder.
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