This video is thirteen minutes long and a great introduction into Sri Lankan cooking.
One thing you should know – not everyone in Sri Lanka uses that many curry leaves in their cooking. It’s my understanding that it’s pretty common in Jaffna cuisine (Jaffna is a predominantly Tamil area in the north of the country) to use a lot of curry leaves, but not necessarily elsewhere. My mother in law, for example, will typically use 2-6 curry leaves in a dish, not more.
Also, I find it interesting that the voice person on the video talks about a string hopper expert. Um, no. I’m no expert and even I can make string hoppers. I’ve watched my mother in law make them and even helped her with them, and push comes to shove, I can make ’em, too. Bit of an odd statement there. 🙂
You’ll see pol sambol being made as well. My mother in law makes hers much hotter – you can tell by the color of the pol sambol. My mother in law’s pol sambol is darker and richer red.
There are a few other differences, but there will always be differences. Sri Lankan curries is not a unified cuisine – it’s greatly influenced by the ethnicity of the cook and their ancestral region. And even then, there are differences. My mother in law makes gotukola sambol differently than her sisters, for example. Just like everywhere, the cooks tweak recipes for personal and family preferences.
Meanwhile, watch and enjoy. 🙂