Why Watalappam deserves more attention

Watalappam rarely gets the international recognition it deserves. The tangy from goraka and tamarind complexity is genuine, not simple, and the technique involved in using Ceylon cinnamon correctly takes real skill.

Maldive fish is a uniquely Sri Lankan ingredient with no close equivalent elsewhere. I encountered it first in a hill country tea estate restaurant and that context helped me understand it properly. king coconut water is the natural accompaniment and the combination makes the case for the dish. If you haven't explored this cuisine seriously, Watalappam is the dish to start with.