Pol Sambal Kalamari – Fried Squid rings the Sri Lankan way.

POL SAMBOL KALAMARI
The Indo-SriLankan connection with respect to traditional cuisine has been symbiotic, with the cuisine and cooking culture of both countries, especially Kerala and Tamil Nadu, blending seamlessly into each other. Each absorbing and moulding different aspects from each other.
Grated coconut and chutneys are key ingredients in SriLankan and Kerala cuisine.
Fresh sea squid are cut into rings and deep fried in a curry flavoured batter. On top of this sundried fish chutney is sprinkled lavishly before serving.