Rice and curry

Rice and curry, Sri Lanka’s maximum taste, minimum animal products staple.(Wikipedia apparently photographed by “Me”)

While I’ve been here in Sri Lanka by a crude meal count I have not managed to be a “Repentant Carnivore”. In fact even including breakfasts I have only eaten one Vegan meal – breakfast on Sunday I made for myself, Marmite in hot water and some bananas 😉

Every other meal included meat, fish or eggs. Even today, a Buddhist holiday when Sri Lankans eat no meat, meals included fish or eggs.

And yet… Rice and curry (perhaps the Sri Lankan staple) is mainly rice, with some veges and a curry sauce with a small piece of fish or chicken or an egg. Biriyani similarly managed loads of flavour from rice with spices veges and fruit with a small piece of meat. Modern Western meals are stuffed with meat, cheese, eggs, fish… and see the carbs and veges as secondary, Fish and Chips rather than Rice and Curry.

We need to rethink how we cook. Work out ways to do more with less (at least less of those high demand animal protein rich products). Our ancestors did it, a “real” Cornish Pasty had half the meat a modern one does, and was just as filling and probably better for us…

2 thoughts on “Rice and curry”

  1. The problem, as you allude to is that a lot of western cooking is bland and therefore requires lots of meat to provide taste satisfaction.

    I’ve been cutting down on meat (mostly because I am a broke carnivore right now – I’m still pretty unrepentant as long as the animals were raised reasonably well) – it’s amazing what judicious use of umami (worchestershire sauce, fish sauce, shitake mushrooms) can do (also using really fatty bacon to fry onions). Meat should definitely be a flavouring rather than a fundamental…. most of the time – I’m still going to demand a meal of fattened calf when I return home 🙂

  2. Yes, in stews and things it is interesting how much a touch of umamami substitutes for meat. BTW to your list do add Nathan’s vegetable stock packed with umamami for bean stews especially if you include onion skins, which deepen the colour too 🙂

    Repentant carnivores love meat, they just recognise that too much is bad, for us, for the animals (it leads to inhumane “production” of meat), for the world and even for other humans.

    So the animal has been “raised reasonably well” it is more likely to be a fatted steer, or heifer or hogget that is used in celebration calves (though proverbial) have not had time to enjoy life 😉

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