Sri Lanka’s food scene is as rich and colourful as its culture. From fiery sambols and comforting rice dishes to fragrant curries and decadent desserts, Sri Lankan cuisine is renowned for its bold spices, tropical ingredients, and distinctive cooking techniques. Here are eight must-try Sri Lankan dishes that perfectly capture the country’s bold and unforgettable flavours.
1. Kukul Mas Curry
Kukul mas curry is a classic Sri Lankan chicken curry known for its rich, creamy flavour and fragrant spices. Made with chicken, onions, garlic, ginger, turmeric, chilli, and coconut milk, it’s simmered until tender and infused with flavour. Regional variations may include spices like fennel, cardamom, and cinnamon, along with pandan leaves, lemongrass, and curry leaves. Often finished with tomatoes and served with hot rice or roti, this comforting dish is a staple in Sri Lankan homes.
Course: Main Course
Type: Savoury
2. Egg Hoppers
Egg Hoppers are a beloved Sri Lankan breakfast dish that beautifully combines texture and flavour. Made from fermented rice flour and coconut milk batter, these bowl-shaped pancakes have crispy edges and a soft, spongy centre. Just before the hopper finishes cooking, a fresh egg is cracked into the middle, creating a rich and satisfying bite. Often served with spicy sambols or curries, egg hoppers are a perfect example of how simple ingredients can deliver bold, unforgettable flavours.
Course: Main Course or a side dish (Breakfast)
Type: Savoury
3. Pol Sambol
Pol Sambol is a fiery and flavorful Sri Lankan coconut relish that perfectly captures the island’s bold culinary character. This vibrant condiment, made with freshly grated coconut, red chilli, shallots, and lime juice, is typically served alongside rice, string hoppers, hoppers, or appam. Often prepared using a granite mortar and pestle, it can also include Maldive fish flakes for added umami. A popular variation, badapu pol sambol, is sautéed with mustard seeds, onions, and curry leaves.
Course: Side dish
Type: Savoury
4. Lamprais
Lamprais is a delicious Sri Lankan dish introduced by the Dutch Burgher community, with origins in the Indonesian dish lemper. The name comes from the Dutch lomprijst, meaning “a packet of rice.” It features rice cooked in meat stock, a rich three-meat curry, ash plantain with eggplant, seeni sambol, belacan, and meatballs, all wrapped in banana leaves and baked. Originally made with a trio of meats, Lamprais has evolved over time. Modern versions often feature just one type of meat or are made entirely vegetarian.
Course: Main course
Type: Savoury
Also Read: 8 Places To Buy Labubu In Dubai, The Latest Obsession Of The Internet
5. Kottu Roti
Kottu Roti is a popular Sri Lankan street food made by stir-frying chopped godamba roti with vegetables, eggs, meat, and spices. Known for its signature clanging sound as vendors chop the ingredients with sharp blades, it’s a flavorful, comforting dish. The name “kottu” comes from the Tamil word for “to chop,” reflecting its unique preparation style. Created in the 1960s–70s as a budget meal using leftover roti, Kottu has evolved into a national favourite enjoyed across the country.
Course: Main course
Type: Savoury
6. Watalappan
Watalappan is a traditional Sri Lankan coconut custard dessert prepared with coconut or condensed milk, nuts, eggs, and aromatic spices. Thought to have been brought to Sri Lanka by the Malay community in the 18th century, it resembles the Malay dessert serikaya and shows influences from Dutch custards. This sweet treat is particularly cherished by Sri Lanka’s Muslim population and is commonly enjoyed during Eid al-Fitr, weddings, and various festive occasions.
Course: Dessert
Type: Sweet
7. Fish Ambul Thiyal
Fish Ambul Thiyal, also known as sour fish curry, is a traditional Sri Lankan favourite made with fish like tuna, cooked in a tangy mix of spices and dried garcinia, which gives it its signature sour kick. Unlike other curries, it’s a dry dish where the sauce is reduced until it forms a thick, richly spiced coating on the fish. Flavoured with black pepper, turmeric, garlic, and curry leaves, this dish was initially developed as a way to preserve fish long before modern refrigeration existed. The word ambul means “sour” in Sinhalese, and while goraka is the classic ingredient, tamarind is sometimes used as a sharper alternative.
Course: Main course
Type: Savoury
8. Kiribath With Lunu Miris
Kiribath with Lunu Miris a cherished dish in Sri Lankan culture, often served at celebrations and special breakfasts. It’s also known as “milk rice,” is made by cooking rice in coconut milk until it becomes soft and creamy, then cutting it into squares. It pairs perfectly with Lunu Miris, a spicy sambol made from crushed red chillies, onions, salt, lime juice, and sometimes Maldive fish. This combination offers a delightful contrast between the comforting rice and the fiery sambol, with bold flavours of Sri Lankan cuisine.
Course: Main course
Type: Savoury
If you want to dive into traditional Sri Lankan flavours that truly reflect the culture, these dishes are a must-try.
Cover Image Courtesy: Canva Pro/ Alexander Farnsworth
For more such snackable content, interesting discoveries and the latest updates on food, travel and experiences in your city, download the Curly Tales App. Download HERE