Gluten Free Recipes

A luxurious, intensely flavored Sri Lankan coconut milk crab curry — whole crabs cooked in a rich, aromatic, fiery gravy of coconut milk and roasted spices, best eaten with your hands.

A fiery, sticky, sweet-and-spicy Sri Lankan stir-fry of crispy fried chicken pieces tossed with capsicum, onion, tomatoes, and a bold chili sauce — a wildly popular party and restaurant dish.

Tender, aromatic mutton pieces slow-cooked in a rich Sri Lankan spice blend with coconut milk, curry leaves, and roasted spices — a festive dish beloved for Sunday lunches and special occasions.

A bold, deeply spiced Sri Lankan beef curry slow-cooked with roasted curry powder, coconut milk, and warming whole spices until the meat is fall-apart tender and the gravy is rich and dark.

A bold, tangy, and sweet Sri Lankan pickled eggplant preparation made with whole baby eggplants, fried and steeped in a spiced vinegar-sugar syrup — a classic condiment of Sri Lankan cuisine.

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 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.