Sri Lankan

ශ්‍රී ලාංකික ආහාර

Coconut, rice, chilli and roasted spice from an island that has traded cinnamon for two millennia. Hotter and darker than its Indian neighbour.

Sinhalese and Tamil kitchens developed over two thousand years on a shared base of rice and coconut, with spice trade bringing Arab, Malay and later European influences. The Portuguese introduced chilli in the 16th century; the Dutch brought Malay soldiers whose sambols and custards stayed; the British planted tea and left bakeries. Kottu roti was invented in Batticaloa in the 1970s and became the national late-night dish within a generation.

Coconut milk in most curries, a dark roasted curry powder heavy on coriander and fennel, and chilli heat that is not toned down for anyone. Pandan, curry leaves, cinnamon and Maldive fish are the identifying aromatics. Souring comes from goraka, tamarind and lime. Meals are many small dishes around rice; breakfasts are fermented rice batters cooked into hoppers and string hoppers.

Countries and regions

Western coast and Colombo · Southern coast · Jaffna and the north · Hill country

Dishes 6

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