Last year I visited Colombo in Sri Lanka, and I had to visit a Japanese restaurant. Don’t worry I had plenty of local food and rice and curries, but this particular place made it to the top 50 best restaurants in Asia, and that made me curious. It turned out that “Nihonbashi” was indeed a great restaurant, and I still consider it among the best restaurants I have ever eaten at.
My partner and I ordered a wide array of smaller dishes to share including, of course, sushi and sashimi, but there were also a few more unusual items on the menu. One of those was a curry leaf tempura. Curry leaves are native to Sri Lanka and are an essential ingredient in making curries. Hence the name. Obviously.
Curry leaves are often sold dried, as they turn bad quickly, but at Nihonbashi fresh leaves were used. They were served with a very light, but very crispy tempura batter. To be perfectly honest, I don’t recall any distinct flavors from the leaves. Perhaps the frying had dulled them down, or maybe they just aren’t very strong to begin with. I did find that the crackle of the tempura coating gave a wonderful texture, and made this a perfect snack to munch on.
Fear Factor – 2 / Taste Test – 7