- Sri Lankan Cuisine -

---

 It is the main meal in almost every household. A typical Sri Lankan meal consists of rice served with curry of fish, meat or poultry, several other curries made with vegetables and pulses such as lentils (Dhal).

 Condiments such as chutneys and sambols are included. These are generally spicy and are made from various ingredients such as coconut, onions, lime juice and chillies. All the dishes are placed on the table at the same time for consumption. 

Sri Lankan Prawn curry is distinct in flavour when compared to prawn curries from other parts of the world. 

The secret to this is the distinctive blend of spices and herbs used that are unique to this island nation. The spices are hot but are usually adjusted according your preference. 

Sri Lankans enjoy an abundance of sea prawns caught at sea as well as the gigantic fresh water  river prawns. The accompaniments for prawn curry is usually steaming hot rice, a spicy dhal curry, hot coconut sambol (not for the faint hearted) and a variety of pickles and crispy poppadoms with one or more vegetable dishes.

Crab and chillies are a match made in Heaven. Sri Lankans are proud of the crabs freshly caught in their lagoons and seas. 

The crab curry is a national dish in Sri Lanka and traditionally, the crabs would be simmered in their shells with plenty of aromatic spices and coconut milk. 

The accompaniments for this heavenly dish after basking in the warm sun with a chilled beer would normally be steamed rice, a spicy dhal curry, hot coconut sambol (not for the faint hearted) and a variety of pickles and crispy poppadoms with one or more vegetable dishes. 

It is recommended that you dive in with your fingers to enjoy this dish to it's utmost.

 Hoppers and string hoppers are popular breakfast or dinner dishes in Sri Lanka.

Hoppers are much like sour-dough pancakes. The batter is fermented in the traditional way with a light palm toddy, which gives the hoppers a delicious liquor tang. Usually served with sambol. There are several types of hoppers – egg hoppers and a couple of sweeter varieties.

String hoppers are made from rice noodles curled into flat spirals. It is served for breakfast and dinner with a thin fish or chicken curry, containing only one or two pieces of meat, a dhal dish, and a spicy sambol or fresh chutney.

A Dutch Burgher influenced dish, Lamprais is rice boiled in aromatic stock and spices, accompanied by frikkadels (Frikkadella meatballs), a mixed meat curry, spicy shrimp blachan, an aubergine curry, seeni sambol (onions stir fried with lots of spice), fried ash plantain and a fried egg. All of this is then wrapped in a banana leaf and baked in an oven. 

Lamprais is ideal for special occasions with a large gathering of friends and family considering its richness and the time it takes to prepare. Lamprais is cooked twice, first the rice and the entrees are cooked separately and later what is already cooked is wrapped in a banana leaf and baked in an oven, which makes it a unique recipe. 

The aroma of the banana leaf after baking the ingredients is second to none and is definitely a must have when visiting Sri Lanka.

Kottu is a very popular street fast food in Sri Lanka. It is made of shredded pieces of Sri Lankan paratha bread that are stir fried with an assortment of spices and a choice of either Chicken, Beef, Mutton, Egg or Cheese.

A Vegetarian Kottu is also available, but ensure you specify when placing your order.
After a couple of chilled beers in the evening, it is the norm to request a spicy kick to this dish with extra Chillie.