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Sri Lankan Recipes

Fish curry, kottu roti, hoppers — fiery coconut-rich cooking from the Pearl of the Indian Ocean.

15recipes

8Easy

6Medium

1Hard

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Sri Lankan Fish Curry

A fiery, tangy Sri Lankan fish curry simmered in a dark, roasted coconut milk gravy with goraka, curry leaves and fenugreek — authentic island cooking at its finest.

Kottu Roti

Sri Lanka's iconic street food — shredded flatbread stir-fried with vegetables, egg, spices and your choice of chicken or vegetables on a sizzling hot griddle.

Sri Lankan Egg Hoppers

Fermented rice and coconut milk batter cooked in a tiny wok to create crispy-edged bowl-shaped pancakes with an egg nestled in the centre — Sri Lanka's most distinctive breakfast.

Lamprais — Sri Lankan Dutch Parcel

Fragrant rice cooked in stock, baked with four curries, blachan and seeni sambol in a sealed banana leaf parcel — Sri Lanka's most unique colonial heritage dish.

Wambatu Moju — Sri Lankan Aubergine Pickle

Fried aubergine in a sweet, sour and spiced vinegar pickle with mustard seeds and curry leaves — Sri Lanka's most addictive condiment and side dish.

Idiyappam — String Hoppers

Delicate rice flour noodle nests steamed on round mats — Sri Lanka's most ethereal breakfast, served with coconut milk and pol sambol.

Kottu Roti

Sri Lanka's iconic street food — shredded flatbread stir-fried on a loud iron griddle with egg, vegetables, and curry, the rhythmic clanging of the blades a hallmark of Colombo nights.

Dhal Curry

Sri Lanka's everyday comfort — red lentils cooked in coconut milk with curry leaves, turmeric, and tempered mustard seeds, the simple dish found on every Sri Lankan table.

Hoppers (Appa)

Sri Lanka's iconic bowl-shaped rice pancakes — fermented rice and coconut batter cooked in a small wok until crispy at the edges and soft in the center, eaten with curries and sambols.

Pol Sambol

Sri Lanka's essential coconut sambol — freshly grated coconut mixed with red onion, chilies, lime juice, and Maldive fish for a fiery, fragrant condiment eaten at every meal.