• Seafood Slurping in Mirissa

    02 Jan, 2016

    Sri Lanka is a land of many charms and it is incredible how such a seemingly tiny nation can pack in so much diversity in its topography, climate, culture and of course food. While arguably the culinary claim to fame of this emerald isle is the “curry and rice” combination which is a stunning array of unique gravies with a variety of rice, there are other treasures to be revealed as well.

    The most notable of these is the incredible aquatic life that is on offer to tickle your palate. With a coastline that is 1340 km long, is it surprising that fish and shellfish sneak into almost every part of food that is eaten along the coast? For purists looking to indulge in nothing but the best, be prepared to be spoilt, and our destination for that is picturesque Mirissa. Mirissa is 240 kms south of Colombo, almost the southernmost tip of the island and is an idyllic beach where you can gently sip on a cocktail, soak your feet into warm water and of course dive into sumptuous seafood.

    The fish here is so fresh that you can almost see them diving back into the ocean waters. Daily catch is laid out over boxes of ice and displayed with pride by local shack owners, each vying for your attention and belly. From large lobsters, juicy king prawns, Red Snappers to King Fish, the most delicious, freshest and most flavourful goodness from the waters is served up with absolute perfection.

    Since the catch is so incredibly fresh, it requires little work before serving, and no matter where you pick your piece up from, it is typically lashed with lemon and garlic and butter and served up with grilled vegetables and your choice of rice or potatoes. The shellfish calls for hard work, but the meat inside is so tender and so sweet that you cannot help but smile with satisfaction when you gently savour it. And of course, it helps that this magical meal is being consumed besides the waves, on a vast starry night, and amidst people that are out to have the best night of their lives.