Sri Lankan Recipes

Hard-boiled eggs simmered in a rich, aromatic Sri Lankan coconut milk curry — a budget-friendly, delicious, and deeply satisfying everyday dish served with rice or roti.

A fiery, raw Sri Lankan condiment of pounded red chili and onion with a sharp kick of lime — a small but intense sambol traditionally served alongside kiribath (milk rice) and hoppers.

A freshly made Sri Lankan condiment of grated coconut pounded with red chili, Maldive fish, onion, and lime — an absolutely essential accompaniment served at every Sri Lankan breakfast and meal.

A simple yet deeply satisfying Sri Lankan dry potato curry — par-boiled potato cubes tempered with onions, curry leaves, and aromatic spices until golden and subtly spiced.

A legendary Dutch Burgher-influenced Sri Lankan feast — rice cooked in stock, bundled with multiple curries, sambol, and a fried brinjal inside a banana leaf parcel and steamed until perfectly melded together.

A mild, golden, creamy Sri Lankan coconut milk gravy tempered with mustard seeds, turmeric, and curry leaves — poured over string hoppers or rice for an authentic and comforting breakfast.

A gorgeously sweet, sour, and spicy Sri Lankan pickled eggplant dish — deep-fried brinjal strips combined with caramelized shallots, vinegar, and spices into a sticky, tangy relish.

A uniquely dry and intensely sour Sri Lankan tuna curry made with goraka (gamboge fruit) — a bold, preserved-style dish from the Southern Province with a distinctive dark color and concentrated flavor.

Succulent, juicy prawns cooked in a fragrant and fiery Sri Lankan coconut milk curry, bursting with the flavors of curry leaves, chili, and roasted spices.

A thick, hearty Sri Lankan curry made with young green jackfruit (polos) cooked in a rich, spiced coconut milk gravy — a beloved vegan dish that perfectly mimics the texture of pulled meat.

A deeply aromatic and richly spiced Sri Lankan chicken curry, slow-cooked with roasted curry powder, coconut milk, and fragrant spices — one of the most celebrated dishes in Sri Lankan cuisine.

Creamy, golden red lentil curry tempered with coconut milk, mustard seeds, and curry leaves — the most beloved and essential curry in Sri Lankan cooking, served at every meal.