Sri Lankan Curries, a Unique Twist to a Familiar Dish

When most people think about authentic spiced curry they typically think of Indian food. Sri Lanka probably isn’t the first country that pops into mind. However, Sri Lanka Curry has a distinct flavor and preparation all its own that can only be described in one word. Delicious.

One of the most interesting aspects of Sri Lankan food is how the same dishes can be so different depending on the region that you are in. Curry and rice is a basic staple of the Sri Lankan diet although the combinations you can make with such a dish are endless. A typical Sri Lankan meal consists of dried fish; wild greens and mixed with a variety of vegetable and meat curries. Sweet curries are also common, usually made with coconut milk and honey.

The typical ingredients found in a basic Sri Lankan rice curry includes some sort of lean meat (fish is the most common because of the price, but any meat will do.) typically two different types of vegetables and something crispy for texture like fried fish skins or mallum. A traditional Hodda or gravy is also ladled on top, usually made with some sort of contrasting flavors such as sweet and spicy, or sweet and sour. Strangely, in some parts of Sri Lanka, fruits are also used in place some vegetables. This type of curry is truly unique and indigenous to the area and for the most part, can’t be found anywhere else.

Sri Lankans are notorious for regularly using some of the spiciest chilies in the world in their dishes. Even the most daring western palates can rarely handle the spiciness of a “hot” Sri Lankan curry. Since they have eaten these spicy foods from a very young age, Sri Lankan natives have grown immune to these peppers.

Sri Lankan curries are different than a typical English or Indian curry simply because of the ingredients that are used. It’s highly unlikely that you’ll find something like a star fruit, chilies and cardamom flavored veal curry anywhere else other than Sri Lanka. Although you can see the same dishes from the northern cities all the way down to the southern boarder, you’ll be hard pressed to find two dishes made exactly alike.