DRAYU – All Day Dining Restaurant at Mövenpick Hotel Colombo
“The secret behind a perfect dish is understanding its authenticity and embracing its flavours. Sri Lankan cuisine is rich in flavour and spice. It’s about tradition, culture, taste. It’s fresh and healthy. Together with the team, not only do we put together our expertise from our past training, but we bring with us a little bit of that home-cooked feeling which we share with our guests. It’s something ordinary being done in an extraordinary manner.”
Meththa Ekanayake
Executive Chef
Mövenpick Hotel Colombo
Dishes You Just Can’t Miss
Pumpkin Mustard Curry
It’s one of the first dishes we learn at home. It’s easy to find, delicious and low in calories. This is a spicy yet sweet pumpkin with a touch of mustard that’s a heavenly dish. Easy to prepare too.
Polos Ambula & Red Rice
The alternate for meat. Loved by vegetarians and vegans, polos is something that’s hard to come by if you are not in Sri Lanka. So it’s a must-try when visiting the island.
Fish Ambul Thiyal
Pol Rotti and Lunu Miris, also known as ‘Sour Fish’, is a popular dish in Southern Sri Lanka. There is no “perfect way” to cook an Ambul Thiyal, but it’s absolutely delicious and tangy.
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Crab Red Curry
Ingredients:
Crab, 1 kg; Chili powder, 4 tsp; Garlic, 8 cloves; Cinnamon sticks, 2 pieces, Salt, 2.5 tsp; Lemon juice, 2 tsp; Tomatoes, 80 gms; Oil, 2 tsp; Turmeric, ½ tsp; Red onions, 60 gms; Cloves, 4 pieces; Cardamom, 4 pieces; Fenugreek, 0.5 tsp; First extract of coconut milk, 1 cup; Second extract of coconut milk, 2 cups; Green chili, 20 gms; Moringa curry leaves, 50 gms
Procedure:
Clean and cut the crabs into pieces. Separate the claws and lightly crack them. Chop the onions, garlic, green chilies and tomatoes. Heat oil in a pan over medium flame. Add curry leaves and all the other ingredients except coconut milk. Sauté for a few minutes. Add crab into it, then add the second extract milk. Leave until well cooked. Then add first extract of coconut milk and simmer for a few minutes and add moringa leaves. Cook for a few minutes until the crabs are ready and the gravy is thick. Keep stirring from time to time. Serve with rice.
