Alright, so you’re thinking about putting together a Sri Lankan party food menu. Sounds fun, right? Yeah, well, let me tell you, it’s a whole different ball game than just whipping up a quick dinner. I just went through this for my cousin’s get-together, and honestly, half the time I was wondering why I even volunteered. But hey, someone’s gotta do it, and the look on people’s faces when they tuck in… sometimes it’s worth it. Mostly.
Deciding on the Spread – The Never-Ending Debate
First things first, planning the actual menu. This isn’t just about picking your favorites. Oh no. You’ve got to think about balance, what people expect, and frankly, what you can realistically pull off without losing your mind. For this recent do, I knew I had to have the classics. No point getting fancy if you miss the basics, people get really antsy about that.
So, my list ended up looking something like this:
- Yellow Rice (Kaha Bath) – because you need a good, fragrant base.
- Chicken Curry (Kukul Mas Curry) – non-negotiable, really. Someone would complain if it wasn’t there.
- Dhal Curry (Parippu) – for the veggies and, let’s be honest, it’s just comforting.
- Brinjal Moju (Wambatu Moju) – a bit of a pain to make, all that frying, but it’s a crowd-pleaser.
- Pol Sambol – fresh and fiery, you absolutely need this.
- Fish Cutlets – because who doesn’t love a good cutlet? These disappear first, always.
I briefly flirted with the idea of making hoppers. Briefly. Then I remembered the last time I tried making hoppers for more than five people. Nightmare. Getting the batter right, the pans heated perfectly, one by one… no thank you. Not for a party. Stick to things you can make in bigger batches, trust me on this one.
The Ingredient Hunt – Not Always a Walk in the Park
Once the menu was sort of settled, then came the shopping. You’d think finding stuff would be easy, but getting really good ingredients? That’s a mission. I’m talking about fresh curry leaves, not those sad-looking ones from the supermarket, proper Sri Lankan cinnamon, and good quality coconut for the sambol and milk. I spent a good morning trekking between three different shops. One for the spices, another for fresh produce, and then a special trip to that little place that gets the good Maldive fish for the sambol. It’s an effort, I tell you.
And don’t even get me started on the sheer quantity. You think you’ve bought enough onions? Buy more. Enough ginger and garlic? Double it. It all disappears into those curries.
Prep Work – The Real Grind
Okay, this is where the real work begins, usually a day or two before the actual party. The chopping. So. Much. Chopping. Onions, garlic, ginger, vegetables. My hands usually smell like a spice rack for days. I got my trusty knife out and just put on some music and got to it. You have to pace yourself.
Then there’s the chicken – marinating it overnight makes all the difference. Same with the brinjals for the moju; salting and squeezing them out takes time. The fish for the cutlets needed boiling, deboning, and mashing. It’s a production line, I swear. My kitchen pretty much becomes a no-go zone for anyone else. It’s my battlefield.
I remember making the cutlet mixture, tasting it, adding a bit more lime, a bit more pepper. You just know when it’s right. It’s not something you can easily get from a written recipe, it’s the feel of it.
Cooking Day – Controlled Chaos
Then comes the actual party day. This is where you need a plan of attack. I usually start with the rice, as that can sit happily once it’s done. Then I get the curries going. The chicken curry simmers away, filling the house with that incredible smell. Dhal is pretty straightforward, thankfully. The brinjal moju, with its deep-frying and then simmering in that sweet and sour sauce, that’s a bit more hands-on. I try to get that done before guests start arriving because the smell of frying can be a bit much.
Making the pol sambol is always a last-minute thing for me. Freshly scraped coconut, onions, chili, lime juice, salt. You mix it, taste it, and it’s just an explosion of flavor. You can’t beat fresh pol sambol. The cutlets, I usually fry them up just as people are starting to mingle. Warm cutlets are the best.
It’s a juggle, keeping an eye on all the pots, making sure nothing burns, getting everything hot and ready at roughly the same time. My kitchen looks like a bomb hit it by the end, but that’s just part of the process. I’ve learned not to stress too much about the mess until later. Focus on the food.
The Payoff – Was It Worth It?
And then, finally, it’s all laid out. You see people piling their plates high, going back for seconds. The “oohs” and “aahs,” the compliments. That’s when you forget, just for a little while, the sore feet and the mountain of washing up waiting for you. My cousin was over the moon, and everyone seemed to love the food. So yeah, I guess it was worth it. This time.
But if you ask me next week if I’ll do it again? I’ll probably say no. Then, a few months down the line, someone will ask, and I’ll find myself making lists and hunting for fresh curry leaves all over again. It’s a cycle, you know?