25 Exotic Sri Lankan Recipes Delicious

Just imagine transporting your taste buds to the vibrant streets of Sri Lanka with every bite! Our roundup of 25 Exotic Sri Lankan Recipes is your ticket to exploring the rich flavors and spices of this beautiful island, right from your North American kitchen. Whether you’re craving something spicy, sweet, or uniquely savory, these dishes promise to delight. Ready to embark on this culinary adventure? Let’s dive in!

Sri Lankan Chicken Curry

Masterfully blending aromatic spices with tender chicken, this Sri Lankan Chicken Curry is a vibrant dish that promises a journey through the rich flavors of the island. Its golden hue and fragrant aroma are a testament to the careful balance of spices, making it a standout recipe for any occasion.

Ingredients

• Chicken thighs – 2 lbs
• Coconut milk – 1 cup
• Curry powder – 2 tbsp
• Turmeric – 1 tsp
• Garlic – 3 cloves, minced
• Ginger – 1 tbsp, grated
• Vegetable oil – 2 tbsp
• Salt – 1 tsp

Instructions

1. Heat vegetable oil in a large pot over medium heat until shimmering, about 2 minutes.
2. Add minced garlic and grated ginger, sautéing until fragrant, about 1 minute.
3. Stir in curry powder and turmeric, cooking for 30 seconds to toast the spices.
4. Add chicken thighs, turning to coat evenly with the spice mixture, and cook until lightly browned, about 5 minutes per side.
5. Pour in coconut milk and bring to a gentle simmer, then reduce heat to low.
6. Cover and cook until chicken is tender and cooked through, about 25 minutes, stirring occasionally.
7. Season with salt, adjusting as needed, and simmer uncovered for an additional 5 minutes to thicken the sauce.

Keenly balanced, the curry boasts a creamy texture with layers of spice that meld beautifully with the succulent chicken. Serve it over steamed basmati rice or with flaky roti to soak up the luxurious sauce, offering a delightful contrast of textures and flavors.

Egg Hoppers

On a crisp morning, there’s nothing quite like the delicate, bowl-shaped allure of Egg Hoppers, a Sri Lankan staple that marries the simplicity of a pancake with the richness of a softly cooked egg.

Ingredients

• Rice flour – 1 cup
• Coconut milk – 1 cup
• Active dry yeast – ½ tsp
• Sugar – ½ tsp
• Salt – ½ tsp
• Eggs – 4
• Water – ½ cup, warm

Instructions

1. In a bowl, dissolve sugar and yeast in warm water. Let sit for 10 minutes until frothy.
2. Add rice flour, coconut milk, and salt to the yeast mixture. Whisk until smooth. Cover and let ferment for 8 hours or overnight.
3. Heat a small non-stick skillet over medium heat. Pour ¼ cup batter, swirling to coat the sides and create a bowl shape.
4. Crack an egg into the center of the batter. Cover and cook for 3 minutes, or until the egg whites are set but yolk remains runny.
5. Using a spatula, carefully remove the hopper from the skillet. Repeat with remaining batter and eggs.

Uniquely versatile, Egg Hoppers boast a crispy lace edge with a tender, egg-filled center. Serve them with a drizzle of spicy sambal or a side of coconut chutney for a breakfast that transports you straight to the streets of Colombo.

Parippu (Dhal Curry)

Parippu, or Dhal Curry, is a comforting staple that marries simplicity with depth, offering a velvety texture and a harmonious blend of spices that warm the soul. Perfect for any day of the week, this dish is a testament to the beauty of humble ingredients transformed into something extraordinary.

Ingredients

• Red lentils – 1 cup
• Water – 3 cups
• Turmeric powder – ½ tsp
• Cumin seeds – 1 tsp
• Garlic cloves – 2, minced
• Onion – 1, finely chopped
• Coconut milk – ½ cup
• Salt – 1 tsp
• Vegetable oil – 1 tbsp

Instructions

1. Rinse the red lentils under cold water until the water runs clear, then drain.
2. In a medium pot, combine the lentils, water, and turmeric powder. Bring to a boil over high heat.
3. Reduce the heat to low, cover, and simmer for 20 minutes, stirring occasionally to prevent sticking.
4. While the lentils cook, heat the vegetable oil in a small pan over medium heat. Add the cumin seeds and toast for 30 seconds until fragrant.
5. Add the minced garlic and chopped onion to the pan. Sauté for 5 minutes until the onion is translucent.
6. Stir the sautéed mixture into the cooked lentils. Add the coconut milk and salt, then simmer uncovered for 10 minutes to blend the flavors.
7. For a smoother texture, lightly mash the lentils with the back of a spoon before serving.

Yielded is a creamy, aromatic curry with a subtle sweetness from the coconut milk, perfect when ladled over steamed rice or with a side of flatbread. Its golden hue and comforting warmth make it a visually appealing and satisfying dish for any occasion.

Pol Sambol (Coconut Sambol)

Yielded from the sun-drenched shores of Sri Lanka, Pol Sambol is a vibrant coconut relish that dances on the palate with its fiery, tangy, and subtly sweet notes. This condiment, a staple in Sri Lankan cuisine, transforms the simplest meals into a celebration of flavors.

Ingredients

• Desiccated coconut – 1 cup
• Red chili flakes – 1 tbsp
• Lime juice – 2 tbsp
• Salt – ½ tsp
• Red onion, finely chopped – ¼ cup

Instructions

1. In a medium bowl, combine the desiccated coconut and red chili flakes.
2. Add the lime juice and salt to the bowl, mixing thoroughly to ensure even distribution of flavors.
3. Fold in the finely chopped red onion, gently combining it with the coconut mixture to avoid bruising the onion.
4. Let the mixture sit for 10 minutes at room temperature to allow the flavors to meld together.
5. Before serving, give the sambol a final stir to refresh the ingredients.

This Pol Sambol boasts a delightful crunch from the coconut and onion, with a fiery kick that’s beautifully balanced by the acidity of lime. Serve it alongside steamed rice, or as a bold accompaniment to grilled meats for an unexpected twist.

Kottu Roti

Zesty and vibrant, Kottu Roti is a Sri Lankan street food sensation that’s making waves in the US, offering a delightful mix of shredded roti, vegetables, and spices, all stir-fried to perfection. This dish is a testament to the beauty of simple ingredients coming together to create something extraordinarily flavorful.

Ingredients

• Roti – 4 cups, shredded
• Vegetable oil – 2 tbsp
• Onion – 1, thinly sliced
• Garlic – 3 cloves, minced
• Carrots – 1 cup, julienned
• Eggs – 2, beaten
• Soy sauce – 1 tbsp
• Chili powder – 1 tsp
• Salt – ½ tsp

Instructions

1. Heat vegetable oil in a large wok or skillet over medium-high heat until shimmering.
2. Add thinly sliced onion and minced garlic, sautéing for 2 minutes until translucent and fragrant.
3. Stir in julienned carrots, cooking for another 3 minutes until slightly softened.
4. Push vegetables to one side of the wok, pour beaten eggs into the other side, and scramble until fully cooked, about 2 minutes.
5. Mix scrambled eggs with the vegetables, then add shredded roti, soy sauce, chili powder, and salt, tossing everything together to combine evenly.
6. Continue to stir-fry the mixture for 5-7 minutes, ensuring the roti is well-coated with the spices and slightly crispy at the edges.
7. Tip: For an extra kick, add a pinch of cayenne pepper with the chili powder.
8. Tip: Use day-old roti for the best texture, as it holds up better during stir-frying.
9. Tip: Serve immediately to enjoy the contrast between the crispy roti and the soft, flavorful vegetables.

Savory and satisfying, Kottu Roti boasts a delightful crunch with every bite, its flavors deepened by the umami of soy sauce and the heat of chili powder. For a creative twist, top with a fried egg or serve alongside a cooling cucumber raita to balance the spices.

Lamprais

Zesty and aromatic, Lamprais is a culinary gem that marries the rich flavors of Sri Lankan cuisine with the comforting embrace of a banana leaf parcel. This dish, a harmonious blend of rice, meat, and spices, is a testament to the island’s colonial history and its love for layered, complex flavors.

Ingredients

• Basmati rice – 2 cups
• Chicken thighs – 1 lb, boneless
• Coconut milk – 1 cup
• Curry powder – 2 tbsp
• Banana leaves – 2, large
• Salt – 1 tsp

Instructions

1. Rinse the basmati rice under cold water until the water runs clear, then soak it in water for 30 minutes to ensure fluffy grains.
2. Preheat your oven to 350°F (175°C) to prepare for baking the Lamprais parcels.
3. In a large pan, cook the chicken thighs over medium heat until they are lightly browned, about 5 minutes per side, to lock in the juices.
4. Add the curry powder and salt to the pan, stirring well to coat the chicken evenly, then pour in the coconut milk and bring to a simmer for 10 minutes, allowing the flavors to meld.
5. Drain the soaked rice and layer it over the chicken mixture in the pan, then cover and cook on low heat for 20 minutes, or until the rice is tender and has absorbed all the liquid.
6. Cut the banana leaves into large squares and briefly pass them over an open flame to make them pliable, preventing tears when folding.
7. Divide the rice and chicken mixture between the banana leaves, folding them into tight parcels to seal in the aroma and steam.
8. Bake the parcels in the preheated oven for 15 minutes, allowing the banana leaves to impart their subtle fragrance to the dish.

Aromatic and tender, the Lamprais unfolds layers of flavor with each bite, from the fragrant rice to the succulent chicken. Serve it directly in the banana leaf for an authentic touch, or alongside a crisp cucumber salad to cut through the richness.

Fish Ambul Thiyal (Sour Fish Curry)

Lusciously tangy and steeped in tradition, Fish Ambul Thiyal is a Sri Lankan sour fish curry that marries the bold flavors of dried goraka with the delicate texture of firm white fish, creating a dish that’s as vibrant in taste as it is in history.

Ingredients

• White fish fillets – 1 lb
• Dried goraka – 6 pieces
• Water – 1 cup
• Salt – 1 tsp
• Black pepper – ½ tsp
• Turmeric powder – ½ tsp
• Mustard seeds – 1 tsp
• Curry leaves – 10 leaves
• Coconut oil – 2 tbsp

Instructions

1. Soak the dried goraka in 1 cup of water for 30 minutes to soften.
2. Cut the fish fillets into 2-inch pieces and pat dry with paper towels.
3. In a bowl, mix the fish pieces with salt, black pepper, and turmeric powder until evenly coated.
4. Heat coconut oil in a pan over medium heat. Add mustard seeds and curry leaves, sautéing until the seeds pop, about 1 minute.
5. Add the marinated fish to the pan, searing each side for 2 minutes to lightly brown.
6. Pour the soaked goraka with its water into the pan, ensuring the fish is submerged.
7. Reduce heat to low, cover, and simmer for 15 minutes, or until the fish is cooked through and the sauce has thickened.
8. Remove from heat and let it rest for 5 minutes before serving to allow flavors to meld.

Exquisite in its simplicity, this curry offers a perfect balance of sour and spicy, with the fish remaining tender yet firm. Serve it atop steamed basmati rice or with a side of roti for a meal that transports you straight to the heart of Sri Lanka.

Wambatu Moju (Eggplant Pickle)

Savory and subtly spiced, Wambatu Moju is a Sri Lankan eggplant pickle that transforms the humble vegetable into a tangy, sweet, and slightly spicy condiment. Perfect for adding a burst of flavor to any meal, this dish is a testament to the magic of pickling.

Ingredients

• Eggplant – 2 cups, cubed
• Vinegar – ½ cup
• Sugar – ¼ cup
• Mustard seeds – 1 tsp
• Turmeric powder – ½ tsp
• Red chili flakes – 1 tsp
• Salt – 1 tsp
• Oil – 2 tbsp

Instructions

1. Heat oil in a pan over medium heat (350°F) and add mustard seeds, waiting until they pop to release their aroma.
2. Add cubed eggplant to the pan, stirring gently to coat with oil, and cook for 5 minutes until slightly softened.
3. Sprinkle turmeric powder, red chili flakes, and salt over the eggplant, mixing well to ensure even distribution of spices.
4. Pour in vinegar and sugar, stirring to combine, then reduce heat to low (250°F) and simmer for 15 minutes, allowing the flavors to meld.
5. Tip: For a deeper flavor, let the mixture sit off the heat for an hour before serving, allowing the eggplant to absorb the pickling liquid fully.
6. Tip: Ensure the eggplant is cooked but still holds its shape to achieve the perfect texture in the final dish.
7. Tip: Adjust the level of red chili flakes according to your preference for heat, but remember the flavors will mellow slightly as the pickle rests.

Velvety yet firm, the eggplant pieces in Wambatu Moju offer a delightful contrast to the syrupy, vibrant sauce. Serve it alongside grilled meats or as a bold accompaniment to a simple rice dish for an unexpected twist.

Sri Lankan Beef Curry

Brimming with rich spices and tender chunks of meat, Sri Lankan Beef Curry is a dish that transports your senses to the vibrant streets of Colombo with every bite. This aromatic curry, steeped in tradition, offers a perfect balance of heat and depth, making it a standout for any occasion.

Ingredients

• Beef – 2 lbs, cubed
• Coconut milk – 1 cup
• Curry powder – 2 tbsp
• Garlic – 3 cloves, minced
• Ginger – 1 inch, grated
• Vegetable oil – 2 tbsp
• Salt – 1 tsp

Instructions

1. Heat vegetable oil in a large pot over medium heat until shimmering, about 2 minutes.
2. Add minced garlic and grated ginger, sautéing until fragrant, approximately 1 minute, to unlock their flavors.
3. Introduce the beef cubes to the pot, browning them on all sides for 5 minutes, ensuring a rich base for the curry.
4. Sprinkle curry powder and salt over the beef, stirring well to coat each piece evenly.
5. Pour in coconut milk, stirring to combine, then reduce heat to low, covering the pot to simmer for 1.5 hours, until the beef is fork-tender.
6. For a thicker sauce, remove the lid in the last 20 minutes of cooking, allowing the liquid to reduce slightly.
7. Tip: Toasting the curry powder in a dry pan for 30 seconds before use can enhance its aroma and depth.
8. Tip: For an extra layer of flavor, add a cinnamon stick and a few cardamom pods during the simmering process.
9. Tip: Let the curry rest for 10 minutes off the heat before serving to allow the flavors to meld beautifully.

Perfectly tender beef enveloped in a creamy, spiced coconut sauce makes this curry a comforting yet exotic dish. Serve it over a bed of steamed basmati rice or with flaky roti to soak up every last drop of the flavorful sauce.

Gotu Kola Sambol

Yield to the vibrant flavors of Gotu Kola Sambol, a refreshing Sri Lankan condiment that brings a burst of herbal freshness to any meal. Its crisp texture and zesty undertones make it an irresistible accompaniment to grilled meats or a lively topping for rice dishes.

Ingredients

– Gotu kola leaves – 2 cups
– Fresh grated coconut – 1 cup
– Green chili – 1, finely chopped
– Lime juice – 2 tbsp
– Salt – ½ tsp

Instructions

1. Rinse the gotu kola leaves under cold water and pat them dry with a clean towel.
2. Finely chop the gotu kola leaves and place them in a mixing bowl.
3. Add the fresh grated coconut, finely chopped green chili, lime juice, and salt to the bowl.
4. Gently mix all the ingredients together until well combined, ensuring the flavors are evenly distributed.
5. Let the sambol sit for 10 minutes to allow the flavors to meld together before serving.
6. For an extra burst of flavor, toast the grated coconut in a dry pan over medium heat for 2-3 minutes until lightly golden before adding it to the mix.
7. Adjust the amount of green chili based on your heat preference, but remember, a little goes a long way in this dish.
8. Serve the Gotu Kola Sambol immediately for the best texture and flavor, or store it in an airtight container in the refrigerator for up to 2 days.
Enjoy the crisp, refreshing taste of Gotu Kola Sambol, where each bite offers a harmonious blend of herbal notes and citrusy zest. Perfect as a side or a vibrant garnish, it’s sure to elevate your dining experience with its unique flavor profile.

Kiribath (Milk Rice)

Hailing from the heart of Sri Lankan cuisine, Kiribath, or Milk Rice, is a ceremonial dish that marries the simplicity of rice with the richness of coconut milk, creating a comforting yet luxurious staple.

Ingredients

• White rice – 1 cup
• Coconut milk – 1 cup
• Water – 2 cups
• Salt – ½ tsp

Instructions

1. Rinse the white rice under cold water until the water runs clear, to remove excess starch.
2. In a medium saucepan, combine the rinsed rice, water, and salt. Bring to a boil over high heat.
3. Once boiling, reduce the heat to low, cover, and simmer for 15 minutes, or until the water is fully absorbed.
4. Pour in the coconut milk, stirring gently to combine. Tip: Avoid stirring too vigorously to prevent the rice from becoming mushy.
5. Continue to cook on low heat, uncovered, for another 10 minutes, stirring occasionally, until the mixture thickens.
6. Remove from heat and let it sit, covered, for 5 minutes to allow the flavors to meld. Tip: This resting period is crucial for achieving the perfect texture.
7. Transfer the Kiribath to a flat dish or tray, spreading it evenly to about 1-inch thickness. Tip: Wetting the back of a spoon can help smooth the surface without sticking.
8. Allow it to cool slightly before cutting into diamond-shaped pieces for serving.

Yielded with a creamy texture and a subtle sweetness from the coconut milk, Kiribath is traditionally served with spicy accompaniments like lunu miris, offering a delightful contrast of flavors. For a modern twist, try pairing it with mango slices or a drizzle of honey for breakfast.

String Hoppers

Beyond the ordinary, String Hoppers offer a delicate, lattice-like texture that’s both visually stunning and delightfully light. This traditional dish, with its intricate web of steamed rice flour noodles, serves as a versatile base for a myriad of flavorful curries and accompaniments.

Ingredients

• Rice flour – 2 cups
• Salt – ½ tsp
• Water – 1 cup

Instructions

1. In a large mixing bowl, combine 2 cups of rice flour and ½ tsp of salt.
2. Gradually add 1 cup of water to the mixture, kneading until a smooth, pliable dough forms. Tip: The dough should not stick to your hands; adjust water or flour as needed.
3. Divide the dough into small portions and press each through a string hopper mold onto idli plates or a steamer tray lined with parchment paper. Tip: Work quickly to prevent the dough from drying out.
4. Steam the pressed dough in a steamer over boiling water for 5-7 minutes, or until the noodles are firm and translucent. Tip: Avoid overcrowding the steamer to ensure even cooking.
5. Carefully remove the string hoppers from the steamer and let them cool slightly before serving.

Uniquely tender with a slight chew, String Hoppers are a testament to the beauty of simplicity. Serve them alongside a rich coconut sambol or a spicy curry for a meal that’s as satisfying as it is elegant.

Pittu

Pittu, a steamed cylinder of fragrant rice flour and coconut, is a beloved staple in Sri Lankan cuisine, offering a delightful texture and a subtly sweet flavor that pairs beautifully with spicy curries.

Ingredients

• Rice flour – 2 cups
• Grated coconut – 1 cup
• Salt – ½ tsp
• Water – 1 cup

Instructions

1. In a large bowl, mix the rice flour and grated coconut until well combined.
2. Gradually add water to the mixture, stirring continuously until the flour is moistened but not wet. The mixture should hold its shape when pressed together.
3. Fill a pittu steamer or a cylindrical mold with the mixture, layering it loosely to allow steam to circulate.
4. Steam the pittu over boiling water for 10-12 minutes, or until the steam rises through the layers and the pittu is firm to the touch.
5. Remove the pittu from the steamer and let it cool for a minute before serving.

Mastering the texture of pittu is key—aim for a light, fluffy interior with a slightly firmer exterior. Serve it warm with a dollop of coconut sambol or a hearty curry for a comforting meal that transports you straight to the heart of Sri Lanka.

Sri Lankan Crab Curry

Gracefully blending the rich traditions of Sri Lankan cuisine with the bold flavors of the sea, this crab curry is a testament to the island’s culinary prowess. Its aromatic spices and tender crab meat promise a dish that’s as vibrant as it is comforting.

Ingredients

• Crab – 2 lbs, cleaned and cut into pieces
• Coconut milk – 1 cup
• Curry powder – 2 tbsp
• Turmeric – 1 tsp
• Garlic – 3 cloves, minced
• Ginger – 1 inch, grated
• Vegetable oil – 2 tbsp
• Salt – 1 tsp

Instructions

1. Heat vegetable oil in a large pan over medium heat (350°F) until shimmering.
2. Add minced garlic and grated ginger, sautéing for 1 minute until fragrant.
3. Stir in curry powder and turmeric, cooking for 30 seconds to release their aromas.
4. Pour in coconut milk, stirring continuously to combine with the spices.
5. Add the crab pieces to the pan, ensuring they’re fully submerged in the sauce.
6. Season with salt, then cover and simmer on low heat (250°F) for 20 minutes, stirring occasionally.
7. Uncover and cook for an additional 5 minutes to slightly thicken the sauce.

Exquisitely tender crab meat bathed in a creamy, spiced coconut sauce makes this curry a luxurious treat. Serve it atop a bed of steamed jasmine rice or with a side of roti to soak up every last drop of its flavorful sauce.

Brinjal Moju

Nestled within the vibrant tapestry of Sri Lankan cuisine, Brinjal Moju stands out as a tantalizing pickle that marries the earthy depth of eggplants with a symphony of spices. This dish, with its perfect balance of sweet, sour, and spicy notes, is a testament to the island’s rich culinary heritage, offering a delightful twist to the humble eggplant.

Ingredients

• Eggplant – 2 cups, cubed
• Vinegar – ½ cup
• Sugar – ¼ cup
• Mustard seeds – 1 tsp
• Turmeric powder – ½ tsp
• Red chili flakes – 1 tsp
• Salt – 1 tsp
• Oil – 2 tbsp

Instructions

1. Heat oil in a pan over medium heat (350°F) and add mustard seeds. Wait until they start to pop, about 30 seconds.
2. Add cubed eggplant to the pan, stirring gently to coat with oil. Cook for 5 minutes until slightly softened.
3. Sprinkle turmeric powder, red chili flakes, and salt over the eggplant. Stir well to ensure even seasoning.
4. Pour vinegar into the pan, followed by sugar, stirring to dissolve. Tip: The vinegar not only adds tang but also helps preserve the moju.
5. Reduce heat to low (250°F) and simmer for 15 minutes, stirring occasionally, until the eggplant is tender and the sauce thickens. Tip: Keep an eye on the consistency; the sauce should coat the back of a spoon.
6. Remove from heat and let it cool to room temperature. Tip: Allowing the moju to rest enhances the melding of flavors.

Captivating in its complexity, Brinjal Moju boasts a velvety texture with a punchy flavor profile that elevates any meal. Serve it alongside steamed rice or as a bold condiment to cut through the richness of grilled meats, and watch it become the star of your table.

Ulundu Vadai (Urad Dal Fritters)

Whisking together tradition and taste, Ulundu Vadai, or Urad Dal Fritters, offers a crispy exterior with a soft, airy interior, making it a beloved snack across Indian cuisine. This recipe simplifies the process while preserving the authentic flavors that make these fritters a must-try.

Ingredients

• Urad dal – 1 cup
• Water – as needed
• Salt – 1 tsp
• Oil – for deep frying

Instructions

1. Soak urad dal in water for 4 hours, ensuring it’s fully submerged for even softening.
2. Drain the dal thoroughly, reserving the water for adjusting consistency later.
3. Grind the dal to a smooth paste using a food processor, adding reserved water sparingly to achieve a thick, fluffy batter.
4. Mix in salt, whisking vigorously for 5 minutes to incorporate air, which ensures lightness in the fritters.
5. Heat oil in a deep fryer or heavy-bottomed pan to 350°F, verified with a cooking thermometer for accuracy.
6. Wet your hands, take a small portion of batter, and shape into a flat disc with a hole in the center, directly sliding it into the hot oil.
7. Fry in batches, avoiding overcrowding, for 3-4 minutes per side until golden brown and crisp.
8. Remove with a slotted spoon, draining on paper towels to absorb excess oil.

Yieldingly crisp on the outside with a cloud-like interior, these vadai are perfect paired with coconut chutney or sambar. For an innovative twist, serve them atop a salad for a crunchy contrast.

Seeni Sambol (Onion Sambol)

Savory and sweet with a hint of spice, Seeni Sambol is a caramelized onion relish that’s a staple in Sri Lankan cuisine, offering a perfect balance of flavors to elevate any meal.

Ingredients

• Onions – 4 cups, thinly sliced
• Sugar – 2 tbsp
• Vinegar – 1 tbsp
• Chili flakes – 1 tsp
• Oil – 2 tbsp
• Salt – ½ tsp

Instructions

1. Heat oil in a large pan over medium heat until shimmering, about 2 minutes.
2. Add the thinly sliced onions to the pan, stirring to coat them evenly with oil.
3. Reduce the heat to low and cook the onions slowly, stirring occasionally, for about 30 minutes until they are soft and golden. Tip: Patience is key here; slow cooking allows the onions to caramelize without burning.
4. Sprinkle sugar over the onions, stirring well to combine, and cook for another 5 minutes until the sugar dissolves and the mixture becomes sticky.
5. Add vinegar, chili flakes, and salt to the pan, stirring to mix all the ingredients thoroughly. Cook for an additional 2 minutes to meld the flavors. Tip: The vinegar adds a bright acidity that balances the sweetness of the onions.
6. Remove from heat and let the sambol cool to room temperature before serving. Tip: Cooling allows the flavors to develop further, making the sambol even more delicious.

Fragrant and versatile, this Seeni Sambol boasts a jammy texture with a complex flavor profile that’s both sweet and tangy. Serve it alongside hoppers or as a condiment to add depth to sandwiches and grilled meats.

Sri Lankan Deviled Chicken

Now, let us embark on a culinary journey to the heart of Sri Lanka with a dish that marries the bold flavors of the island with the comfort of home cooking. Sri Lankan Deviled Chicken is a vibrant, spicy, and utterly irresistible dish that promises to transport your taste buds to the tropics.

Ingredients

• Chicken thighs – 1.5 lbs
• Chili powder – 1 tbsp
• Turmeric – 1 tsp
• Garlic – 3 cloves, minced
• Ginger – 1 inch, grated
• Vinegar – 2 tbsp
• Soy sauce – 1 tbsp
• Sugar – 1 tsp
• Oil – 2 tbsp
• Salt – ½ tsp

Instructions

1. In a large bowl, combine chicken thighs with chili powder, turmeric, minced garlic, grated ginger, vinegar, soy sauce, sugar, and salt. Mix well to ensure each piece is evenly coated. Marinate for at least 30 minutes, or overnight for deeper flavor.
2. Heat oil in a large skillet over medium-high heat. Once hot, add the marinated chicken thighs. Sear for 5 minutes on each side until golden brown.
3. Reduce heat to medium, cover the skillet, and cook for an additional 15 minutes, turning once halfway through. Ensure the chicken is cooked through and the juices run clear.
4. Uncover, increase heat to high, and cook for 2 more minutes on each side to crisp up the exterior. Tip: For an extra crispy finish, press down lightly on the chicken with a spatula during the last minute of cooking.
5. Remove from heat and let rest for 5 minutes before serving. Tip: Resting allows the juices to redistribute, ensuring moist and flavorful chicken.

Kickstart your meal with this Sri Lankan Deviled Chicken, where the succulent meat, infused with a fiery marinade, offers a perfect balance of heat and sweetness. Serve it atop a bed of steamed jasmine rice or with a side of cooling cucumber salad to complement the spices.

Malu Mirisata (Spicy Fish Curry)

On a bustling evening, when the air carries a hint of autumn’s approach, nothing comforts the soul quite like a bowl of Malu Mirisata, a spicy fish curry that marries the bold flavors of Sri Lankan cuisine with the simplicity of home cooking. This dish, with its vibrant hues and aromatic spices, promises a culinary journey to the heart of the Indian Ocean.

Ingredients

– Fish fillets – 1 lb
– Coconut milk – 1 cup
– Curry powder – 2 tbsp
– Turmeric – 1 tsp
– Garlic – 3 cloves, minced
– Ginger – 1 inch, grated
– Green chilies – 2, sliced
– Lime – 1, juiced
– Salt – 1 tsp
– Oil – 2 tbsp

Instructions

1. Heat oil in a large pan over medium heat (350°F) until shimmering.
2. Add minced garlic, grated ginger, and sliced green chilies to the pan, sautéing for 2 minutes until fragrant.
3. Stir in curry powder and turmeric, cooking for 1 minute to toast the spices, releasing their aromas.
4. Gently place the fish fillets into the pan, searing each side for 3 minutes to develop a golden crust.
5. Pour in coconut milk, bringing the mixture to a gentle simmer. Reduce heat to low (250°F) and let it cook for 10 minutes, allowing the flavors to meld.
6. Squeeze lime juice over the curry and sprinkle with salt, stirring lightly to combine.
7. Cover the pan and let it sit off the heat for 5 minutes, enabling the fish to absorb the curry’s essence.

Just as the curry’s aroma fills your kitchen, you’ll find the fish tenderly flaking apart, enveloped in a creamy, spicy sauce that’s both invigorating and comforting. Serve it over a bed of steamed jasmine rice or with a side of roti for a meal that’s as nourishing as it is delightful.

Kukul Mas Curry (Chicken Curry)

Zesty and aromatic, this Kukul Mas Curry brings the vibrant flavors of Sri Lanka to your table with its rich blend of spices and tender chicken. Perfect for a cozy dinner, it’s a dish that promises to transport your senses to the tropics with every bite.

Ingredients

• Chicken thighs – 2 lbs
• Coconut milk – 1 can (13.5 oz)
• Curry powder – 2 tbsp
• Garlic – 3 cloves, minced
• Ginger – 1 tbsp, grated
• Vegetable oil – 2 tbsp
• Salt – 1 tsp

Instructions

1. Heat vegetable oil in a large pot over medium heat until shimmering, about 2 minutes.
2. Add minced garlic and grated ginger, sautéing until fragrant, about 1 minute.
3. Stir in curry powder, cooking for another minute to toast the spices, releasing their flavors.
4. Add chicken thighs to the pot, browning on all sides for about 5 minutes total.
5. Pour in coconut milk and add salt, stirring to combine all ingredients.
6. Reduce heat to low, cover, and simmer for 25 minutes, stirring occasionally to prevent sticking.
7. Uncover and cook for an additional 10 minutes to thicken the sauce slightly.
8. Remove from heat and let stand for 5 minutes before serving to allow flavors to meld.

Kukul Mas Curry is a harmonious blend of creamy coconut milk and bold spices, resulting in a dish that’s both comforting and exotic. Serve it over steamed basmati rice or with warm naan bread to soak up the delicious sauce, and garnish with fresh cilantro for a pop of color and freshness.

Sri Lankan Pumpkin Curry

Delightfully aromatic and richly spiced, Sri Lankan Pumpkin Curry is a vibrant dish that marries the sweetness of pumpkin with a symphony of spices, creating a comforting yet exotic meal. This curry is a testament to the island’s culinary prowess, offering a perfect balance of flavors that are both warming and deeply satisfying.

Ingredients

• Pumpkin – 2 cups, cubed
• Coconut milk – 1 cup
• Curry powder – 1 tbsp
• Turmeric – ½ tsp
• Salt – ½ tsp
• Oil – 1 tbsp

Instructions

1. Heat oil in a large pan over medium heat (350°F) until shimmering.
2. Add cubed pumpkin to the pan, sautéing for 5 minutes until slightly softened.
3. Sprinkle curry powder and turmeric over the pumpkin, stirring well to coat each piece evenly.
4. Pour in coconut milk, bringing the mixture to a gentle simmer. Tip: Stir occasionally to prevent the coconut milk from separating.
5. Reduce heat to low (250°F), cover, and let cook for 20 minutes, or until the pumpkin is fork-tender. Tip: Check halfway through to ensure the curry isn’t drying out; add a splash of water if needed.
6. Season with salt, stirring gently to combine. Tip: For an extra layer of flavor, toast the curry powder in a dry pan for 30 seconds before using.
7. Remove from heat and let sit covered for 5 minutes to allow the flavors to meld.

Lusciously creamy with a hint of sweetness, this curry boasts a velvety texture that pairs beautifully with steamed rice or crusty bread. The spices lend a warm, inviting aroma, making it a standout dish that’s as nourishing as it is flavorful.

Achcharu (Sri Lankan Pickle)

Savory, tangy, and bursting with vibrant flavors, Achcharu, the Sri Lankan pickle, is a delightful condiment that brings a punch of taste to any meal. This quick pickle, with its crisp vegetables and bold spices, is a testament to the island’s love for bold flavors.

Ingredients

• Carrots – 1 cup, julienned
• Green chilies – 2, sliced
• Vinegar – ½ cup
• Salt – 1 tsp
• Mustard seeds – ½ tsp
• Turmeric powder – ¼ tsp

Instructions

1. In a medium bowl, combine julienned carrots and sliced green chilies.
2. Heat vinegar in a small saucepan over medium heat until it begins to simmer, about 2 minutes.
3. Add salt, mustard seeds, and turmeric powder to the simmering vinegar, stirring to combine, then remove from heat.
4. Pour the hot vinegar mixture over the carrots and chilies, ensuring all pieces are submerged.
5. Let the mixture cool to room temperature, then cover and refrigerate for at least 4 hours, preferably overnight, to allow flavors to meld.

Unmistakably crunchy and brightly flavored, Achcharu is perfect alongside grilled meats or as a vibrant topping for sandwiches and wraps. Its spicy, tangy profile also makes it an excellent companion to rich, creamy dishes, offering a refreshing contrast.

Bibikkan (Coconut Cake)

Amidst the rich tapestry of global desserts, Bibikkan stands out as a Sri Lankan treasure, a coconut cake that marries the tropical allure of coconut with the comforting warmth of traditional baking. This elegant, dense cake is a celebration of simplicity and flavor, perfect for those who appreciate the finer things in life.

Ingredients

• Flour – 1 cup
• Sugar – 1 cup
• Coconut – 1 cup, grated
• Eggs – 2
• Butter – ½ cup, melted
• Baking powder – 1 tsp
• Cardamom – ½ tsp

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9-inch round baking pan.
2. In a large bowl, whisk together the flour, sugar, baking powder, and cardamom until well combined.
3. Add the grated coconut to the dry ingredients and mix thoroughly to ensure even distribution.
4. In a separate bowl, beat the eggs lightly, then stir in the melted butter until the mixture is homogenous.
5. Gradually fold the wet ingredients into the dry mixture, using a spatula to combine them without overmixing, which can lead to a tough cake.
6. Pour the batter into the prepared pan, smoothing the top with the spatula for an even bake.
7. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean, indicating the cake is perfectly done.
8. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely, ensuring it sets properly.

Delightfully moist and fragrant, Bibikkan offers a textured bite thanks to the grated coconut, with the cardamom adding a subtle spice that elevates the overall flavor. Serve it slightly warmed with a dollop of whipped cream or alongside a cup of strong tea for an afternoon treat that feels both exotic and familiar.

Sri Lankan Yellow Rice

Yellow with the warmth of turmeric and fragrant with the essence of coconut milk, Sri Lankan Yellow Rice is a vibrant dish that brings a taste of the tropics to your table. This aromatic rice, often served during celebrations, is as pleasing to the palate as it is to the eye, offering a simple yet profound way to elevate any meal.

Ingredients

– Basmati rice – 2 cups
– Coconut milk – 1 can (13.5 oz)
– Water – 1 cup
– Turmeric – 1 tsp
– Salt – 1 tsp
– Cinnamon stick – 1
– Cardamom pods – 3
– Cloves – 3

Instructions

1. Rinse the basmati rice under cold water until the water runs clear, then drain well to remove excess starch.
2. In a medium pot, combine the rinsed rice, coconut milk, water, turmeric, salt, cinnamon stick, cardamom pods, and cloves, stirring gently to mix.
3. Bring the mixture to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for 15 minutes without stirring to allow the rice to cook evenly.
4. After 15 minutes, remove the pot from the heat and let it sit, covered, for an additional 5 minutes to steam the rice to perfection.
5. Fluff the rice gently with a fork, removing the cinnamon stick, cardamom pods, and cloves before serving to ensure a smooth texture.
6. For an extra layer of flavor, toast the spices lightly before adding them to the pot to release their aromatic oils.
7. Ensure the pot is tightly covered during cooking to prevent steam from escaping, which is crucial for perfectly cooked rice.
8. If the rice appears too dry after cooking, sprinkle a tablespoon of water over it, cover, and let it sit for a few more minutes to absorb the moisture.
Exquisitely fluffy and subtly sweet from the coconut milk, this yellow rice pairs beautifully with spicy curries or can be enjoyed on its own for a light, flavorful meal. For a festive touch, garnish with toasted cashews or fried onions to add crunch and contrast to the dish.

Pan Rolls

Zesty and inviting, these Pan Rolls are the epitome of comfort, offering a soft, fluffy interior with a golden, slightly crisp exterior. Perfect for any meal, they promise to elevate your dining experience with their buttery richness and delicate texture.

Ingredients

• Flour – 3 cups
• Yeast – 2 ¼ tsp
• Sugar – ¼ cup
• Salt – 1 tsp
• Milk – 1 cup
• Butter – ¼ cup
• Egg – 1

Instructions

1. In a small saucepan, warm the milk to 110°F and dissolve the sugar. Sprinkle the yeast over the milk, let sit for 5 minutes until frothy.
2. In a large bowl, combine flour and salt. Make a well in the center, pour in the yeast mixture, melted butter, and beaten egg. Stir until a dough forms.
3. Tip: For a smoother dough, knead on a floured surface for 8-10 minutes until elastic and no longer sticky.
4. Place the dough in a greased bowl, cover with a damp cloth, and let rise in a warm place for 1 hour or until doubled in size.
5. Tip: To test if the dough has risen enough, press two fingers into it; if the indentation remains, it’s ready.
6. Punch down the dough, divide into 12 equal pieces, and shape into rolls. Place on a greased baking sheet, cover, and let rise for 30 minutes.
7. Preheat the oven to 375°F. Bake the rolls for 15-20 minutes until golden brown.
8. Tip: For a shiny top, brush the rolls with melted butter immediately after baking.

Delightfully tender and buttery, these Pan Rolls are best served warm, pulling apart to reveal their soft layers. Pair them with a drizzle of honey or a smear of jam for a sweet contrast to their savory depth.

Conclusion

Luscious flavors await in our roundup of 25 Exotic Sri Lankan Recipes! Each dish offers a unique taste adventure, perfect for home cooks eager to explore global cuisines. We invite you to try these delicious recipes, share your favorites in the comments, and spread the culinary love by pinning this article on Pinterest. Happy cooking!

Bella Bacinos