Sri Lanka, a country with a rich cultural heritage, is home to a diverse array of delicious and spicy dishes that are sure to tantalize your taste buds. From traditional curries and sambols to sweet treats and savory snacks, Sri Lankan cuisine has something for everyone. In this article, we’ll be exploring 18 authentic and mouth-watering Sri Lankan recipes that showcase the country’s unique blend of flavors and spices.
From classic chicken curry with coconut milk to spicy egg hoppers and flavorful parippu (lentil curry) with rice, these recipes are sure to transport you to the bustling streets of Colombo. Whether you’re a seasoned foodie or just looking for some new culinary inspiration, this list has something for everyone.
Sri Lankan Chicken Curry with Coconut Milk
A flavorful and aromatic curry that combines the richness of coconut milk with the tender chicken, perfect for a comforting meal.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 2 medium onions, diced
– 3 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 teaspoon ground cumin
– 1 teaspoon curry powder
– 1/2 teaspoon turmeric
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 2 cups coconut milk
– 2 tablespoons vegetable oil
– Fresh cilantro, chopped (optional)
Instructions:
1. Heat oil in a large pan over medium heat. Add onions and cook until softened, about 5 minutes.
2. Add garlic, ginger, cumin, curry powder, turmeric, salt, and pepper. Cook for 1 minute, stirring constantly.
3. Add chicken and cook until browned, about 5-6 minutes.
4. Pour in coconut milk and stir to combine. Bring to a simmer.
5. Reduce heat to low and let curry cook, uncovered, for 20-25 minutes or until chicken is cooked through.
6. Garnish with chopped cilantro, if desired.
Cooking Time: 25-30 minutes
Egg Hoppers with Spicy Sambol
Sri Lankan-style egg hoppers, also known as appam, are a popular breakfast or snack option that combines the richness of eggs with the spiciness of sambol. This recipe brings together these two flavors in a simple and satisfying dish.
Ingredients:
– 2 cups all-purpose flour
– 1/4 teaspoon salt
– 1/4 teaspoon baking powder
– 1 cup lukewarm water
– 2 eggs
– 1/4 cup vegetable oil
– Spicy sambol (store-bought or homemade)
– Chopped cilantro for garnish (optional)
Instructions:
1. In a large bowl, mix together flour, salt, and baking powder.
2. Gradually add lukewarm water to form a smooth batter.
3. Beat in eggs until well combined.
4. Heat a non-stick skillet or hoppers pan over medium heat.
5. Pour 1/4 cup of the egg mixture into the pan and cook for 2-3 minutes, until the edges start to curl.
6. Loosen with a spatula and flip; cook for another minute.
7. Serve hot with spicy sambol and garnish with cilantro if desired.
Cooking Time: 10-12 minutes
Parippu (Lentil Curry) with Rice
This comforting Parippu (Lentil Curry) recipe is a staple in many South Indian households. This flavorful and nutritious dish pairs perfectly with steaming hot rice, making it a satisfying meal for any occasion.
Ingredients:
– 1 cup split red lentils (masoor dal)
– 2 cups water
– 1 medium onion, chopped
– 2 cloves garlic, minced
– 1 small tomato, diced
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– Salt, to taste
– Vegetable oil or ghee, for cooking
Instructions:
1. Rinse the lentils and soak them in water for at least 30 minutes. Drain and set aside.
2. Heat oil in a large saucepan over medium heat. Add onion, garlic, and tomato; sauté until the vegetables are tender.
3. Add cumin, coriander, and salt. Cook for 1 minute.
4. Add the lentils and water to the saucepan. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the lentils are mushy.
5. Serve hot with steaming rice.
Cooking Time: 30-40 minutes
Kottu Roti with Vegetables and Egg
A flavorful and nutritious twist on the traditional Sri Lankan dish, Kottu Roti is a perfect combination of roti, vegetables, and egg. This recipe is easy to make and packed with nutrients.
Ingredients:
– 2 cups roti dough
– 1/2 cup mixed vegetables (carrots, beans, peas)
– 1 large egg
– 1 tablespoon oil
– Salt to taste
– Optional: chilies for added heat
Instructions:
1. Cut the roti dough into small pieces and knead well.
2. Heat a non-stick pan with oil over medium heat.
3. Add the mixed vegetables and cook until they are tender.
4. Add the egg to the pan, breaking it up as it cooks.
5. Mix in the roti pieces, stirring well to combine with the vegetables and egg.
6. Season with salt to taste.
7. Cook for an additional 2-3 minutes, stirring frequently, until the Kottu Roti is crispy and golden brown.
Cooking Time: 10-12 minutes
Fish Ambul Thiyal (Sour Fish Curry)
Fish Ambul Thiyal, a popular Sri Lankan dish, is a tangy and flavorful curry that pairs perfectly with steaming hot rice. This recipe combines the rich flavors of fish, tamarind, and spices to create a mouthwatering experience.
Ingredients:
– 1 pound of fish (any white-fleshed fish works well), cut into small pieces
– 2 medium onions, chopped
– 2 cloves of garlic, minced
– 1 tablespoon grated ginger
– 1 teaspoon ground cumin
– 1/2 teaspoon turmeric powder
– 1/4 teaspoon cayenne pepper
– Salt, to taste
– 2 tablespoons vegetable oil
– 2 cups tamarind water (see note)
– Fresh cilantro leaves, for garnish
Instructions:
1. Heat oil in a pan over medium heat and sauté onions until golden brown.
2. Add garlic, ginger, cumin, turmeric, and cayenne pepper. Cook for 1 minute.
3. Add the fish pieces and cook until they turn opaque.
4. Add tamarind water, salt, and enough water to cover the fish. Bring to a boil, then reduce heat and simmer for 10-12 minutes or until the fish is cooked through.
5. Garnish with cilantro leaves and serve with steaming hot rice.
Cooking Time: 20-25 minutes
Beef Smore (Slow-Cooked Spiced Beef)
A hearty, comforting dish that’s perfect for a chilly evening or a special occasion. This recipe yields tender, flavorful beef with a rich aroma.
Ingredients:
– 2 pounds beef brisket or chuck roast
– 1 large onion, chopped
– 3 cloves garlic, minced
– 1 tablespoon brown sugar
– 1 teaspoon ground cinnamon
– 1/2 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– Salt and black pepper, to taste
– 1 cup beef broth
Instructions:
1. Preheat your slow cooker to low.
2. In a large skillet, brown the beef on all sides over medium-high heat. Remove from heat and set aside.
3. Add the chopped onion to the skillet and cook until caramelized, stirring occasionally.
4. Add the garlic, brown sugar, cinnamon, cumin, smoked paprika, salt, and black pepper to the skillet. Cook for 1 minute.
5. Add the beef broth to the skillet, scraping up any browned bits from the bottom.
6. Transfer the mixture to the slow cooker with the browned beef. Cover and cook on low for 8-10 hours or high for 4-6 hours.
7. Serve hot, garnished with fresh parsley if desired.
Cooking Time: 4-10 hours
Wambatu Moju (Eggplant Pickle)
This flavorful condiment from Sri Lanka is a staple in many households, adding a tangy and crunchy twist to various dishes. Wambatu Moju is a delicious combination of roasted eggplants, vinegar, and spices that’s easy to make and can be stored for months.
Ingredients:
– 2 large eggplants
– 1/2 cup white vinegar
– 1/4 cup water
– 2 tablespoons vegetable oil
– 1 small onion, finely chopped
– 3-4 whole red chilies, seeded and chopped
– 1 teaspoon ground cumin
– Salt, to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roast the eggplants for 30 minutes, or until charred and collapsed.
3. Let them cool, then peel and chop into small pieces.
4. Heat oil in a pan over medium heat. Add onion and chilies; cook until softened.
5. Add vinegar, water, cumin, and salt. Bring to a boil, then reduce heat and simmer for 10 minutes.
6. Add the roasted eggplant pieces to the pickling liquid. Simmer for an additional 5-7 minutes or until the eggplants are well coated.
7. Remove from heat and let it cool completely before refrigerating.
Cooking Time: 45-50 minutes
Gotu Kola Salad with Coconut
Gotu kola, also known as pennywort or Indian pennywort, is a popular leafy green vegetable in many parts of Asia. This salad combines the mild flavor of gotu kola with the richness of coconut, making for a perfect side dish or light lunch.
Ingredients:
– 1 bunch gotu kola leaves
– 1 cup grated coconut
– 1/2 cup diced cucumber
– 1/4 cup chopped fresh cilantro
– 2 tablespoons lime juice
– Salt to taste
Instructions:
1. Rinse the gotu kola leaves and pat them dry with a paper towel.
2. In a large bowl, combine the gotu kola leaves, grated coconut, diced cucumber, and chopped cilantro.
3. Squeeze the lime juice over the salad and toss gently to combine.
4. Season with salt to taste.
Cooking Time: 5 minutes (prep time included)
Lamprais (Dutch-Sri Lankan Baked Rice)
A traditional Sri Lankan dish with Dutch influences, Lamprais is a flavorful baked rice casserole filled with meat, vegetables, and spices. This recipe brings together the best of both cuisines for a hearty and aromatic meal.
Ingredients:
– 2 cups cooked rice
– 1 cup mixed vegetables (carrots, peas, corn)
– 250g beef or lamb, cut into small pieces
– 2 onions, chopped
– 2 cloves garlic, minced
– 1 teaspoon curry powder
– 1/2 teaspoon ground cinnamon
– Salt and pepper to taste
– 2 tablespoons vegetable oil
Instructions:
1. Preheat oven to 180°C (350°F).
2. In a large mixing bowl, combine cooked rice, mixed vegetables, beef or lamb, onions, garlic, curry powder, cinnamon, salt, and pepper.
3. Mix well until all ingredients are evenly distributed.
4. Grease a 20x20cm baking dish with vegetable oil.
5. Add the rice mixture to the prepared baking dish and smooth out the top.
6. Bake for 25-30 minutes or until golden brown on top.
Cooking Time: 25-30 minutes
Pol Sambol (Coconut Relish)
A flavorful condiment made with coconut, chili peppers, and spices, Pol Sambol is a staple in Sri Lankan cuisine. This simple recipe brings the authentic taste of Sri Lanka to your table.
Ingredients:
– 1 cup grated coconut
– 2-3 dried red chilies, crushed or 1-2 fresh green chilies, minced
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1/4 teaspoon cumin seeds
– Salt, to taste
– 2 tablespoons coconut oil
Instructions:
1. Heat the coconut oil in a pan over medium heat.
2. Add the chopped onion and sauté until translucent.
3. Add the crushed chilies or minced green chilies, garlic, and cumin seeds. Sauté for 1 minute.
4. Add the grated coconut and stir well to combine with the spice mixture.
5. Cook for an additional 2-3 minutes, stirring frequently, until the coconut is lightly toasted.
6. Season with salt to taste.
Cooking Time: 10-12 minutes
Enjoy your delicious Pol Sambol as a condiment or use it as a topping for rice, roti, or other Sri Lankan dishes!
Jaggery Pancakes with Banana
Start your day with a delicious and nutritious breakfast using jaggery, a natural sweetener, and ripe bananas.
Ingredients:
– 1 cup all-purpose flour
– 2 tablespoons jaggery powder
– 1/4 teaspoon baking powder
– 1/4 teaspoon salt
– 1 cup milk
– 1 large egg
– 1/2 ripe banana, mashed
– Butter or oil for greasing the pan
Instructions:
1. In a bowl, whisk together flour, jaggery powder, baking powder, and salt.
2. In a separate bowl, whisk together milk, egg, and mashed banana.
3. Add the wet ingredients to the dry ingredients and mix until smooth.
4. Heat a non-stick pan or griddle over medium heat. Grease with butter or oil.
5. Pour 1/4 cup of batter onto the pan and cook for 2-3 minutes or until bubbles appear on the surface.
6. Flip and cook for an additional minute.
7. Serve warm and enjoy!
Cooking Time: 10-12 minutes (dependent on number of pancakes)
Kiribath (Milk Rice) with Lunu Miris
Kiribath (Milk Rice) is a classic Sri Lankan dish that pairs perfectly with the spicy kick of Lunu Miris, a flavorful chili paste. This simple and comforting recipe is a staple in many Sri Lankan households.
Ingredients:
– 1 cup uncooked white rice
– 2 cups water
– 1/4 cup whole milk
– 1 tablespoon vegetable oil
– Salt to taste
– Lunu Miris (Sri Lankan chili paste) for serving
Instructions:
1. Rinse the rice and soak it in water for at least 30 minutes. Drain and set aside.
2. Heat the oil in a medium saucepan over medium heat. Add the rice and stir-fry until lightly toasted, about 5 minutes.
3. Add the milk, water, and salt. Bring to a boil, then reduce heat to low and cover with a tight-fitting lid. Simmer for 15-20 minutes or until the liquid is absorbed and the rice is cooked.
4. Serve the Kiribath hot with a dollop of Lunu Miris on top.
Cooking Time: 30-40 minutes
Prawn Curry with Roasted Spices
Elevate your curry game with this flavorful prawn dish, infused with the warmth of roasted spices. Perfect for a quick and delicious dinner or a special occasion.
Ingredients:
– 1 pound large prawns, peeled and deveined
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1/2 teaspoon turmeric powder
– 1/2 teaspoon red chili powder
– 1 can (14 oz) coconut milk
– 1/4 cup roasted spice blend (see below)
– Salt, to taste
– Fresh cilantro, for garnish
Roasted Spice Blend:
– 2 tablespoons coriander seeds
– 1 tablespoon cumin seeds
– 1 teaspoon fennel seeds
– 1/2 teaspoon cinnamon powder
– 1/4 teaspoon ground cardamom
Instructions:
1. Preheat oven to 350°F (180°C). Toss the spice blend with a little oil and roast for 5-7 minutes, or until fragrant.
2. Heat oil in a large skillet over medium-high heat. Add onions and cook until softened, about 3-4 minutes.
3. Add garlic, ginger, cumin, coriander, turmeric, and chili powder. Cook for 1 minute.
4. Add prawns and cook until pink, about 2-3 minutes per side.
5. Stir in coconut milk and roasted spice blend. Season with salt to taste.
6. Simmer for 5-7 minutes or until the sauce thickens slightly.
7. Garnish with cilantro and serve over rice or with naan bread.
Cooking Time: 20-25 minutes
String Hoppers with Coconut Sambol
String hoppers are a popular Southeast Asian snack, often served with spicy sambols. This recipe combines the two for a flavorful and filling treat.
Ingredients:
– 1 cup rice flour
– 2 tablespoons coconut milk
– 1/4 teaspoon salt
– 1/2 cup water
– Coconut oil or vegetable oil for greasing
– For the Coconut Sambol:
+ 1/2 cup grated fresh coconut
+ 2 cloves garlic, minced
+ 1 small onion, finely chopped
+ 1 tablespoon tamarind paste
+ Salt to taste
Instructions:
1. In a bowl, mix together rice flour, coconut milk, and salt.
2. Gradually add in water and stir until a smooth batter forms.
3. Heat a non-stick pan or string hopper maker over medium heat.
4. Grease the pan with a small amount of oil.
5. Pour 1-2 tablespoons of batter into the pan and spread evenly to form a thin layer.
6. Cook for 2-3 minutes, until the edges start to curl and the center is slightly firm.
7. Flip and cook for another minute.
8. Repeat with remaining batter.
For the Coconut Sambol:
1. Heat oil in a pan over medium heat.
2. Add grated coconut, garlic, onion, and tamarind paste. Cook until coconut is lightly toasted.
3. Season with salt to taste.
Cooking Time: 20-25 minutes
Pani Pol (Coconut Pancakes with Treacle)
Pani Pol: Coconut Pancakes with Treacle
Experience the sweet and savory flavors of India with this traditional recipe for Pani Pol, a popular dessert from the city of Surat. These coconut pancakes are drizzled with a sticky treacle syrup, creating a delightful combination that’s sure to please.
Ingredients:
– 1 cup all-purpose flour
– 1/2 cup grated coconut
– 1/4 teaspoon salt
– 1/4 teaspoon baking powder
– 1/2 cup lukewarm water
– Ghee or oil for frying
– Treacle syrup (see note)
Instructions:
1. In a bowl, whisk together flour, coconut, and salt.
2. Add the lukewarm water and mix until a thick batter forms.
3. Heat a non-stick pan with ghee or oil over medium heat.
4. Using a ladle, pour the batter into the pan to form small pancakes.
5. Cook for 1-2 minutes on each side, until golden brown.
6. Serve warm with treacle syrup drizzled on top.
Cooking Time: Approximately 15-20 minutes
Note: Treacle syrup is a common condiment in Indian cuisine made from refined sugar and molasses. You can find it at most Indian grocery stores or make your own by boiling equal parts sugar and water until thickened.
Cashew Curry with Mustard Seeds
This creamy curry recipe combines the richness of cashews with the subtle tanginess of mustard seeds, perfect for a flavorful and aromatic meal.
Ingredients:
– 1 cup cashews
– 2 medium onions, chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon turmeric powder
– 1/2 teaspoon red chili powder
– 1 can (14 oz) coconut milk
– 1 tablespoon vegetable oil
– 1/4 cup water
– 1/4 cup mustard seeds, soaked in water for 30 minutes
– Salt, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Soak cashews in water for at least 4 hours or overnight.
2. Grind cumin, turmeric, and chili powder into a smooth paste.
3. Heat oil in a pan over medium heat. Add onions and cook until golden brown.
4. Add garlic and cook for 1 minute.
5. Add the spice paste and cook for 30 seconds.
6. Drain cashews and add to the pan with coconut milk, water, and soaked mustard seeds. Simmer for 10-12 minutes or until the sauce thickens.
7. Season with salt to taste.
8. Garnish with cilantro leaves and serve over rice or with naan bread.
Cooking Time: 20-25 minutes
Brinjal Moju (Sweet and Sour Eggplant)
A classic Sri Lankan dish that’s both sweet and sour, this recipe is a perfect blend of flavors. Brinjal Moju is a popular condiment made with eggplants, tamarind, and spices.
Ingredients:
– 2 large eggplants
– 1/4 cup tamarind paste
– 1/4 cup sugar
– 1/4 cup water
– 1 tablespoon vegetable oil
– 1 teaspoon ground cumin
– Salt to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Roast the eggplants over an open flame or in a preheated oven at 400°F (200°C) until charred and softened.
2. Peel the eggplants, cut them into small pieces, and set aside.
3. In a blender or food processor, combine tamarind paste, sugar, water, vegetable oil, cumin, and salt. Blend until smooth.
4. Add the roasted eggplant to the blended mixture and stir well.
5. Bring the mixture to a boil, then reduce heat and simmer for 10-15 minutes, stirring occasionally.
6. Serve warm or at room temperature, garnished with cilantro leaves if desired.
Cooking Time: 15-20 minutes
Chili Garlic Crab Stir-Fry
This recipe combines succulent crab meat with a flavorful stir-fry of garlic, chili peppers, and savory aromatics. Perfect for a quick and delicious dinner or lunch.
Ingredients:
– 1 pound jumbo lump crab meat
– 2 tablespoons vegetable oil
– 3 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1/4 cup diced red bell pepper
– 1/4 cup diced yellow onion
– 1-2 Thai chili peppers, sliced (depending on desired heat level)
– 1 teaspoon soy sauce
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Heat oil in a wok or large skillet over medium-high heat.
2. Add garlic, ginger, red bell pepper, and yellow onion. Stir-fry until vegetables are tender-crisp (3-4 minutes).
3. Add crab meat and stir-fry until pink and fully cooked (about 5 minutes).
4. Add Thai chili peppers and soy sauce. Stir-fry for an additional minute.
5. Season with salt and pepper to taste.
6. Garnish with fresh cilantro leaves and serve immediately.
Cooking Time: Approximately 15-20 minutes.
Summary
Get ready to spice up your culinary game with these authentic Sri Lankan recipes! This collection features 18 mouth-watering dishes that showcase the country’s unique blend of flavors and spices. From classics like chicken curry with coconut milk and parippu (lentil curry) with rice, to innovative twists like kottu roti with vegetables and egg, there’s something for everyone. Discover the bold flavors of Sri Lankan cuisine, including sour fish curry, slow-cooked spiced beef, and sweet and sour eggplant. Whether you’re a foodie or just looking to try something new, these recipes are sure to tantalize your taste buds!
Sophia Brennan is the cook and writer behind Go Jack Rabbit Go. She spent years working in Portland’s restaurant world before bringing that same warm, unfussy approach into her home kitchen. These days, she focuses on simple, comforting recipes inspired by real life, family routines, and the rhythm of cooking without overthinking it.
