Rice and Curry – The Heart of Sri Lankan Cuisine:
Rice and curry is the staple meal of Sri Lanka, reflecting the country’s love for aromatic rice and a variety of flavorful curries. The meal typically includes a serving of steamed rice accompanied by an assortment of curries, including vegetables, meat, fish, or seafood. Each curry is infused with a blend of spices, such as cinnamon, cardamom, cumin, and cloves, creating a symphony of flavors on the plate.
Hoppers – A Unique Breakfast Delight:
Hoppers, or appa, are a beloved Sri Lankan breakfast dish. These bowl-shaped pancakes are made from a fermented batter of rice flour and coconut milk. Egg hoppers, with a whole egg cracked into the center, and string hoppers, thin noodle-like hoppers, are popular variations enjoyed with spicy sambols or curries.
Kottu Roti – The Noisy Street Food Favorite:
Kottu roti is a popular street food made by chopping godhamba roti, a type of flatbread, into small pieces and stir-frying it with vegetables, eggs, and a choice of meat or seafood. The rhythmic sound of metal blades clashing against the hot griddle while preparing kottu roti is a signature sound of Sri Lankan streets.
Seafood Curries – A Coastal Delicacy:
With its extensive coastline, Sri Lanka offers a bounty of fresh seafood. Seafood curries, such as prawn curry, fish curry, and crab curry, are highlights of the island’s cuisine. Cooked in coconut milk and a medley of spices, these curries showcase the richness of Sri Lanka’s coastal flavors.
Lamprais – A Dutch-Sri Lankan Fusion:
Lamprais is a unique dish that originated during the Dutch colonial era. It consists of rice, meat, and vegetables wrapped in banana leaves and baked to infuse all the flavors together. The result is a tantalizing and aromatic one-packet meal that is as delightful as it is culturally significant.
Pol Sambol – A Fiery Coconut Relish:
Pol sambol is a traditional Sri Lankan accompaniment made from grated coconut mixed with red chili, onions, lime juice, and Maldive fish. This fiery coconut relish adds a burst of flavor and heat to any meal and is an essential part of Sri Lankan dining.
Wambatu Moju – Sweet and Sour Eggplant Pickle:
Wambatu moju is a tangy eggplant pickle that showcases Sri Lanka’s love for pickled vegetables. The eggplants are caramelized with sugar, vinegar, and spices, creating a sweet and sour pickle that is the perfect balance of flavors.
Gotu Kola Sambol – A Healthy Green Salad:
Gotu kola sambol is a nutritious salad made from finely chopped gotu kola leaves, coconut, and red onions mixed with lime juice and spices. This healthy and refreshing salad is not only a palate pleaser but also rich in vitamins and minerals.
Wood Apple Curry – A Unique Dessert Curry:
Wood apple, or diya sambal, is a fruit native to Sri Lanka, and its pulp is used to make a distinctive sweet and sour dessert curry. The wood apple pulp is mixed with jaggery, tamarind, and a blend of spices, resulting in a unique and delightful dessert.
Kiribath – Sri Lankan Milk Rice:
Kiribath is a traditional Sri Lankan dish made by cooking rice in coconut milk. It is often enjoyed on special occasions, such as the Sinhalese New Year. Kiribath is usually served with a sprinkle of treacle or a side of spicy lunu miris (onion and chili sambol).
