As Sri Lankans, we are used to eating rice with at least 2 – 3 Curries. But with the current situation in the country, I know it is hard to at least have 1 curry with rice. But unfortunately, we cannot live without curries. It is in our DNA as Sri Lankans. Another thing about being a Sri Lankan is that we always try our best to treat our friends and family when they come over for a meal. To be honest, Sri Lankans excel at treating well for other human beings. So one downside of making a lot of food for gatherings is the wastage of food. So during these times, this is a great way to save food wastage. Not only that, even if you have leftovers from day-to-day cooking, you can make this mixed curry. The best thing about this is you can keep this refrigerated for more than two weeks even. To be honest the person who taught me to make this dish was my mother-in-law. Even I end up having a lot of leftovers by the end of the week and I use all of those curries to make this yummy dish.

How do we make this Curry?

To make this curry all you need is leftover curries. You can put anything to this Curry, but I recommend using curries with less cream/ coconut milk in them because it will make it hard for us to preserve this for a long time in the refrigerator. But if you are gonna finish this within two-three days you can use any curry you want, even the ones with a lot of coconut milk or cream. When you are making them, make sure to simmer this for a long time, especially in a clay pot. If you cook this in a clay pot, it will be really tasty.

What curries suit this best?

Trust me. A small tip I can give you is that, if you add a sprats curry or some Thai eggplant curry to this, it will taste heavenly. 

Other than that you can add,

•  Dry Fish curry 
• Potato and Sprats Curry
• Tempered Mackerel Fish 
• Tempered carrots 
• Tempered Long Beans
• Tempered Fish
• Capsicum curry
• and Beans Curry etc.

 So for the one I have made here, I have used capsicum, tempered carrots, fried eggplant curry, and tempered mackerel fish. so here I have served this curry with Pol Sambol, however, You don’t need pol sambal to eat this with rice. But I live in a house where there are a lot of pol sambal lovers and due to that, I had to make some pol sambal as well.

What goes well with this Curry?

You can eat this with anything, for example with rice, with bread, parotta, hoppers, String hoppers and even with some roti.