Sri Lankan Kari Feast Feast Hoppers
Sri Lankan Kari Feast Feast Hoppers
Sri Lankan Kari Feast Feast Hoppers
Sri Lankan Kari Feast Feast Hoppers
Sri Lankan Kari Feast Feast Hoppers
Sri Lankan Kari Feast Feast Hoppers
Sri Lankan Kari Feast Feast Hoppers
Sri Lankan Kari Feast Feast Hoppers
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Sri Lankan Kari Feast

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“Breadfruit isn’t a common ingredient here but it’s hugely popular in Sri Lanka. We wanted to champion this lesser-known cousin of the jackfruit in our latest menu,” says Hoppers’ Karan Gokani “our breadfruit curry is the perfect winter warmer – it’s not blow-your-mind hot, but provides a nice kick of heat.”

Kick off the meal by snacking on salted plantain chips and spring roll–esque vegetable rolls, which are stuffed with spiced cabbage, leeks and sweet potato, and served with tangy, Sri Lankan ketchup.

Next, Hoppers’ breadfruit curry centrepiece is fruity and fresh, with a mild chilli heat and buttery undertones. “Breadfruit is a meaty, starchy, neutral-flavoured fruit that’s great for taking on the flavour of the curry” explains Karan, “we cook ours in a sauce flavoured with mustard seeds, fenugreek, curry leaves and coconut, then add goraka – a fruit from the mangosteen family which, when dried, adds a lovely, slightly smoky acidity to curries.”

The curry is accompanied by string hoppers (steamed nests of vermicelli-style noodles) for mopping up the sauce, as well as a lightly pickled, roasted aubergine and green chilli salad. There’s also Sri Lankan relish, pol sambol, made with fresh grated coconut, shallots, chilli and lime.

Finish with Hoppers’ mango tapioca pudding. “This isn’t a traditional Sri Lankan dessert, but I love the texture of tapioca and, when cooked with coconut milk, it’s reminiscent of the desserts you find in Malaysia and Thailand” says Karan, “the mango on top brightens it up and transports you to a warmer, tropical place, even if just momentarily!”