Sri Lankan Chicken Curry
Sri Lankan Chicken Curry is a vibrant and aromatic dish that showcases the rich culinary heritage of Sri Lanka. This curry is made using tender chicken pieces marinated in a blend of spices and coconut milk, making it both flavorful and comforting. With its warm and spicy notes, this dish is perfect to be served with steamed rice or flatbreads, bringing a taste of Sri Lanka right to your table.
| Ingredients | Quantity |
|---|---|
| Chicken (cut into pieces) | 500g |
| Onion (sliced) | 1 large |
| Garlic (minced) | 4 cloves |
| Ginger (minced) | 1 inch piece |
| Green chilies | 2 (slit) |
| Curry powder | 2 tablespoons |
| Turmeric powder | 1 teaspoon |
| Coconut milk | 1 cup |
| Tomatoes (chopped) | 2 |
| Salt | To taste |
| Oil | 2 tablespoons |
| Fresh coriander (for garnish) | A handful |
Cooking Steps:
- Heat oil in a pot over medium heat and sauté sliced onions until golden brown.
- Add minced garlic, ginger, and green chilies, cooking until fragrant.
- Stir in curry powder and turmeric, then add chicken pieces and sauté until they are browned.
- Mix in chopped tomatoes and salt, cooking for a few minutes until tomatoes soften.
- Pour in coconut milk, bring to a boil, then lower the heat and let it simmer until chicken is cooked through and tender.
- Garnish with fresh coriander and serve with rice or flatbreads.
Coconut Milk Fish Curry
Coconut Milk Fish Curry is a flavorful and creamy dish that highlights the delicious seafood widely enjoyed in Sri Lanka. This curry combines fresh fish with aromatic spices and coconut milk, creating a dish that is both rich and comforting. Served with steamed rice or fluffy hoppers, this dish showcases the wonderful fusion of flavors found in Sri Lankan cuisine.
| Ingredients | Quantity |
|---|---|
| Fish (white fish like snapper or tilapia) | 500g |
| Onion (sliced) | 1 large |
| Garlic (minced) | 4 cloves |
| Ginger (minced) | 1 inch piece |
| Green chilies | 3 (slit) |
| Curry powder | 1 tablespoon |
| Turmeric powder | 1 teaspoon |
| Coconut milk | 1 cup |
| Tomatoes (chopped) | 2 |
| Salt | To taste |
| Oil | 2 tablespoons |
| Fresh curry leaves | A handful |
| Fresh coriander (for garnish) | A handful |
Cooking Steps:
- Heat oil in a pan over medium heat and sauté the sliced onions until they turn golden brown.
- Add minced garlic, ginger, and green chilies, cooking until fragrant.
- Stir in the curry powder and turmeric, then add the chopped tomatoes and salt, cooking until the tomatoes are soft.
- Pour in the coconut milk and bring to a gentle boil.
- Carefully add the fish pieces and simmer until the fish is cooked through, about 5-7 minutes.
- Finish with fresh curry leaves and garnish with coriander before serving with rice or hoppers.
Spicy Lentil Curry
Spicy Lentil Curry is a hearty and nutritious dish that showcases the use of lentils, a staple in Sri Lankan cuisine. Rich in protein and fiber, this curry combines red lentils with a mix of aromatic spices and vegetables, creating a flavorful and comforting meal. It is best served with rice or flatbreads, making it a satisfying vegetarian option that fits perfectly into any meal.
| Ingredients | Quantity |
|---|---|
| Red lentils | 1 cup |
| Onion (finely chopped) | 1 large |
| Garlic (minced) | 4 cloves |
| Ginger (minced) | 1 inch piece |
| Green chilies | 2 (slit) |
| Curry powder | 2 tablespoons |
| Turmeric powder | 1 teaspoon |
| Coconut milk | 1 cup |
| Spinach (chopped) | 1 cup |
| Salt | To taste |
| Oil | 2 tablespoons |
| Fresh coriander (for garnish) | A handful |
Cooking Steps:
- Heat oil in a pan over medium heat and sauté the onions until they become translucent.
- Add minced garlic, ginger, and green chilies; cook until aromatic.
- Stir in curry powder and turmeric powder, then add the rinsed red lentils and mix well.
- Pour in coconut milk and 2 cups of water; bring to a boil and reduce heat to simmer.
- Cook uncovered until the lentils are tender, about 20-25 minutes, adding spinach in the last few minutes.
- Season with salt to taste and garnish with fresh coriander before serving with rice or flatbreads.
Cauliflower and Potato Curry
Cauliflower and Potato Curry is a delicious and aromatic vegetarian dish that highlights the use of fresh vegetables and traditional Sri Lankan spices. This hearty curry features tender cauliflower and potatoes simmered in a fragrant coconut milk sauce, making it a comforting and satisfying meal. Perfect when served with rice or flatbreads, it is not only flavorful but also quick to prepare.
| Ingredients | Quantity |
|---|---|
| Cauliflower (florets) | 1 medium head |
| Potatoes (peeled and cubed) | 2 medium |
| Onion (finely chopped) | 1 large |
| Garlic (minced) | 4 cloves |
| Ginger (minced) | 1 inch piece |
| Green chilies | 2 (slit) |
| Curry powder | 2 tablespoons |
| Turmeric powder | 1 teaspoon |
| Coconut milk | 1 cup |
| Salt | To taste |
| Oil | 2 tablespoons |
| Fresh coriander (for garnish) | A handful |
Cooking Steps:
- Heat oil in a pan over medium heat and sauté the onions until they are soft and translucent.
- Add minced garlic, ginger, and green chilies; sauté until fragrant.
- Stir in curry powder and turmeric powder, then add the cauliflower and potatoes, mixing well.
- Pour in coconut milk and 1 cup of water; bring to a boil, then reduce heat to simmer.
- Cook uncovered until the vegetables are tender, about 20-25 minutes; season with salt to taste.
- Garnish with fresh coriander before serving with rice or flatbreads.
Sri Lankan Beef Rendang
Sri Lankan Beef Rendang is a rich and savory dish that showcases tender beef slow-cooked in a blend of aromatic spices and coconut milk. This dish, originally from Indonesia but adapted into Sri Lankan cuisine, is known for its deep flavors and fragrant aroma. Like many curries, Beef Rendang is best enjoyed with steamed rice or bread, allowing you to savor every bite of its delicious sauce.
| Ingredients | Quantity |
|---|---|
| Beef (cut into chunks) | 1 kg |
| Coconut milk | 400 ml |
| Onion (finely chopped) | 2 large |
| Garlic (minced) | 6 cloves |
| Ginger (minced) | 1 inch piece |
| Lemongrass (bruised) | 2 stalks |
| Curry powder | 3 tablespoons |
| Turmeric powder | 1 teaspoon |
| Chili powder | 1 teaspoon (optional) |
| Salt | To taste |
| Cooking oil | 2 tablespoons |
| Fresh lime leaves | A handful |
| Fresh coriander (for garnish) | A handful |
Cooking Steps:
- Heat oil in a large pot over medium heat, and sauté the onions until golden brown.
- Add minced garlic, ginger, and lemongrass; cook until fragrant.
- Stir in curry powder, turmeric powder, and chili powder; mix well.
- Add the beef chunks and stir until they are coated in the spice mixture.
- Pour in coconut milk and add salt to taste; bring to a boil, then reduce heat to low.
- Cook uncovered for approximately 1.5 to 2 hours, stirring occasionally, until the beef is tender and the sauce is thickened.
- Toss in lime leaves in the last few minutes of cooking and garnish with fresh coriander before serving.
Roasted Pumpkin Curry
Roasted Pumpkin Curry is a delightful vegetarian dish that combines the natural sweetness of roasted pumpkin with fragrant spices and coconut milk, making it a wholesome and comforting meal. This curry reflects the rich culinary heritage of Sri Lanka, offering a uniquely satisfying taste that pairs beautifully with steamed rice or roti.
| Ingredients | Quantity |
|---|---|
| Pumpkin (peeled and cubed) | 500 g |
| Coconut milk | 400 ml |
| Onion (finely chopped) | 1 large |
| Garlic (minced) | 4 cloves |
| Ginger (minced) | 1 inch piece |
| Curry powder | 2 tablespoons |
| Turmeric powder | 1 teaspoon |
| Chili powder | 1 teaspoon (optional) |
| Salt | To taste |
| Cooking oil | 2 tablespoons |
| Fresh coriander (for garnish) | A handful |
Cooking Steps:
- Preheat your oven to 200°C (400°F). Spread the cubed pumpkin on a baking sheet, drizzle with a little oil, and roast for about 25-30 minutes until tender and slightly caramelized.
- In a large pot, heat the cooking oil over medium heat and sauté the chopped onion until golden brown.
- Add the minced garlic and ginger to the pot, cooking until fragrant.
- Stir in curry powder, turmeric powder, and chili powder; mix well and cook for a minute.
- Add the roasted pumpkin to the pot, followed by coconut milk and salt to taste; stir to combine.
- Simmer the curry on low heat for about 10-15 minutes, allowing flavors to meld.
- Garnish with fresh coriander before serving, and enjoy your comforting Roasted Pumpkin Curry!
Eggplant Moju
| Ingredients | Quantity |
|---|---|
| Eggplants (cubed) | 500 g |
| Onion (sliced) | 1 large |
| Green chilies (sliced) | 2-3 |
| Garlic (minced) | 3 cloves |
| Ginger (minced) | 1 inch piece |
| Vinegar | 3 tablespoons |
| Brown sugar | 1 tablespoon |
| Turmeric powder | 1 teaspoon |
| Salt | To taste |
| Cooking oil | 3 tablespoons |
| Fresh coriander (for garnish) | A handful |
Cooking Steps:
- Heat the cooking oil in a pan over medium heat and fry the cubed eggplant until golden brown and tender; remove and set aside.
- In the same pan, add sliced onions, green chilies, minced garlic, and ginger, cooking until the onions are translucent.
- Stir in the turmeric powder and salt; return the fried eggplant to the pan, mixing well.
- Add vinegar and brown sugar to the mixture, ensuring everything is well-coated.
- Cook for another 5-7 minutes on low heat, allowing flavors to meld.
- Garnish with fresh coriander before serving, and enjoy your flavorful Eggplant Moju!
Spicy Prawn Curry
Spicy Prawn Curry is a quintessential Sri Lankan dish that combines fresh prawns with aromatic spices, coconut milk, and a touch of tanginess. This vibrant recipe showcases the rich flavors and culinary heritage of Sri Lanka, making it a perfect choice for seafood lovers.
| Ingredients | Quantity |
|---|---|
| Prawns (cleaned and deveined) | 500 g |
| Onion (sliced) | 1 large |
| Garlic (minced) | 4 cloves |
| Ginger (minced) | 1 inch piece |
| Green chilies (sliced) | 2-3 |
| Curry leaves | A sprig |
| Turmeric powder | 1 teaspoon |
| Chili powder | 1-2 teaspoons |
| Coconut milk | 400 ml |
| Lime juice | 1 tablespoon |
| Salt | To taste |
| Cooking oil | 3 tablespoons |
| Fresh coriander (for garnish) | A handful |
Cooking Steps:
- Heat cooking oil in a pan over medium heat and sauté sliced onions until translucent.
- Add minced garlic, ginger, green chilies, and curry leaves; cook for a few minutes until fragrant.
- Stir in turmeric powder and chili powder, mixing well.
- Add the prawns and cook until they turn pink.
- Pour in the coconut milk and season with salt and lime juice; simmer for about 5-10 minutes.
- Garnish with fresh coriander and serve hot with rice or bread. Enjoy your delicious Spicy Prawn Curry!
Jackfruit Curry
Jackfruit Curry is a delicious and hearty vegetarian dish that showcases the versatility of young jackfruit, a popular ingredient in Sri Lankan cuisine. This curry is rich in flavors, combining the unique texture of jackfruit with aromatic spices and coconut milk, making it a fantastic option for those looking for a flavorful and satisfying meal.
| Ingredients | Quantity |
|---|---|
| Young jackfruit (chopped) | 400 g |
| Onion (sliced) | 1 large |
| Garlic (minced) | 4 cloves |
| Ginger (minced) | 1 inch piece |
| Green chilies (sliced) | 2-3 |
| Curry leaves | A sprig |
| Turmeric powder | 1 teaspoon |
| Chili powder | 1-2 teaspoons |
| Coconut milk | 400 ml |
| Salt | To taste |
| Cooking oil | 3 tablespoons |
| Fresh coriander (for garnish) | A handful |
Cooking Steps:
- Heat the cooking oil in a pot over medium heat and sauté the sliced onions until they become translucent.
- Add the minced garlic, ginger, green chilies, and curry leaves, cooking until fragrant.
- Stir in the turmeric powder and chili powder, mixing everything well.
- Introduce the chopped young jackfruit into the pot and cook for a few minutes.
- Pour in the coconut milk and season with salt; let it simmer for 15-20 minutes until the jackfruit is tender.
- Garnish with fresh coriander and serve hot with rice or bread. Enjoy your flavorful Jackfruit Curry!
Sri Lankan Chickpea Curry
Sri Lankan Chickpea Curry is a flavorful and nutritious vegetarian dish that highlights the delicious combination of chickpeas, spices, and coconut milk. This hearty curry is perfect for a comforting meal and can be enjoyed with rice, roti, or bread. With its rich taste and creamy texture, it’s sure to delight both vegetarians and meat-eaters alike.
| Ingredients | Quantity |
|---|---|
| Canned chickpeas (drained) | 400 g |
| Onion (sliced) | 1 large |
| Garlic (minced) | 4 cloves |
| Ginger (minced) | 1 inch piece |
| Green chilies (sliced) | 2-3 |
| Curry leaves | A sprig |
| Turmeric powder | 1 teaspoon |
| Cumin powder | 1 teaspoon |
| Coriander powder | 1 teaspoon |
| Chili powder | 1-2 teaspoons |
| Coconut milk | 400 ml |
| Salt | To taste |
| Cooking oil | 3 tablespoons |
| Fresh coriander (for garnish) | A handful |
Cooking Steps:
- Heat the cooking oil in a pot over medium heat and sauté the sliced onions until they become translucent.
- Add the minced garlic, ginger, green chilies, and curry leaves, cooking for a few minutes until fragrant.
- Stir in the turmeric, cumin, coriander, and chili powders, mixing well to combine.
- Add the drained chickpeas to the pot and mix thoroughly, allowing them to absorb the spices.
- Pour in the coconut milk and season with salt; let it simmer for 15 minutes.
- Garnish with fresh coriander and serve hot with rice or bread. Enjoy your delicious Sri Lankan Chickpea Curry!
Drumstick and Coconut Curry
Drumstick and Coconut Curry is a delicious Sri Lankan vegetarian dish that showcases the unique flavor of drumsticks, a long, green vegetable often used in South Asian cuisine, alongside creamy coconut milk and aromatic spices. This curry is not only rich in taste but also packed with nutrients, making it a wholesome addition to any meal. Enjoy it with rice or flatbreads to soak up the delicious sauce.
| Ingredients | Quantity |
|---|---|
| Drumsticks (cut into pieces) | 200 g |
| Onion (sliced) | 1 large |
| Garlic (minced) | 3 cloves |
| Ginger (minced) | 1 inch piece |
| Green chilies (sliced) | 2 |
| Curry leaves | A sprig |
| Turmeric powder | 1 teaspoon |
| Mustard seeds | 1 teaspoon |
| Cumin powder | 1 teaspoon |
| Coconut milk | 400 ml |
| Salt | To taste |
| Cooking oil | 2 tablespoons |
| Fresh coriander (for garnish) | A handful |
Cooking Steps:
- Heat the cooking oil in a pot and add mustard seeds; let them splutter.
- Sauté the sliced onions until translucent, then add garlic, ginger, green chilies, and curry leaves.
- Mix in the turmeric and cumin powder, then add drumstick pieces and stir for a few minutes.
- Pour in the coconut milk, season with salt, and simmer for 15-20 minutes until the drumsticks are tender.
- Garnish with fresh coriander and serve hot with rice or bread. Enjoy your flavorful Drumstick and Coconut Curry!
Vegetable Kottu
Vegetable Kottu is a popular Sri Lankan street food made with chopped roti, mixed vegetables, and spices, all stir-fried together on a griddle. This dish is not only hearty but is also highly customizable, making it a perfect meal for using up leftover vegetables and roti. The rhythmic chopping sound made while preparing Kottu adds to its street food charm.
| Ingredients | Quantity |
|---|---|
| Roti (cut into pieces) | 4 medium roti |
| Mixed vegetables (carrots, cabbage, green beans, etc.) | 2 cups |
| Onion (sliced) | 1 large |
| Garlic (minced) | 3 cloves |
| Ginger (minced) | 1 inch piece |
| Green chilies (sliced) | 2 |
| Soy sauce | 2 tablespoons |
| Curry powder | 1 tablespoon |
| Salt | To taste |
| Cooking oil | 2 tablespoons |
| Fresh coriander (for garnish) | A handful |
Cooking Steps:
- Heat cooking oil on a large griddle or frying pan and sauté the onions until they become translucent.
- Add garlic, ginger, and green chilies; cook for a minute until fragrant.
- Add mixed vegetables and stir-fry until they are slightly tender.
- Incorporate the chopped roti, soy sauce, curry powder, and salt, and stir well to combine everything.
- Keep stir-frying until the roti is heated through and mixed thoroughly with vegetables.
- Garnish with fresh coriander and serve hot. Enjoy your delightful Vegetable Kottu!
Sri Lankan Dhal Curry
Sri Lankan Dhal Curry, or “Parippu,” is a staple in Sri Lankan cuisine, known for its rich flavors and comforting nature. This dish features lentils cooked with a blend of spices, coconut milk, and sometimes, vegetables. It’s a nutritious and hearty accompaniment to rice or roti, making it a beloved choice for both everyday meals and special occasions.
| Ingredients | Quantity |
|---|---|
| Red lentils (masoor dal) | 1 cup |
| Coconut milk | 1 cup |
| Onion (finely chopped) | 1 medium |
| Garlic (minced) | 3 cloves |
| Ginger (minced) | 1-inch piece |
| Green chilies (split) | 2 |
| Mustard seeds | 1 teaspoon |
| Curry leaves | A sprig |
| Turmeric powder | 1/2 teaspoon |
| Salt | To taste |
| Water | 3 cups |
| Oil (for tempering) | 1 tablespoon |
| Fresh coriander (for garnish) | A handful |
Cooking Steps:
- Rinse the red lentils under cold water until the water runs clear, then drain.
- In a pot, bring water to a boil, then add lentils, turmeric, and salt. Cook until the lentils are soft, about 20 minutes.
- In a separate pan, heat oil and add mustard seeds. Once they splutter, add onions, garlic, ginger, and green chilies; sauté until golden.
- Stir in coconut milk and curry leaves into the lentils. Combine with the sautéed mixture and cook for an additional 5 minutes.
- Garnish with fresh coriander and serve hot with rice or roti. Enjoy your delicious Sri Lankan Dhal Curry!
Spicy Crab Curry
Spicy Crab Curry is a vibrant and flavorful dish that showcases the fresh and succulent taste of crab paired with a blend of aromatic spices. Originating from the coastal regions of Sri Lanka, this curry is both rich and spicy, making it a perfect centerpiece for a festive meal or a special dinner.
| Ingredients | Quantity |
|---|---|
| Fresh crab (cleaned and cut into pieces) | 1 kg |
| Onion (finely chopped) | 1 large |
| Garlic (minced) | 4 cloves |
| Ginger (minced) | 1-inch piece |
| Green chilies (sliced) | 2-3 |
| Curry powder | 2 tablespoons |
| Turmeric powder | 1 teaspoon |
| Coconut milk | 1 cup |
| Tomatoes (chopped) | 2 medium |
| Curry leaves | A sprig |
| Coriander powder | 1 teaspoon |
| Salt | To taste |
| Oil | 2 tablespoons |
| Fresh coriander (for garnish) | A handful |
Cooking Steps:
- Heat oil in a large pot over medium heat and sauté onions until translucent.
- Add garlic, ginger, and green chilies, and cook for another 2 minutes until fragrant.
- Stir in curry powder, turmeric, and coriander powder; cook for 1 minute.
- Add chopped tomatoes and cook until they soften, then pour in the coconut milk.
- Bring the mixture to a simmer and add the cleaned crab pieces along with salt and curry leaves.
- Cook until the crab is fully cooked and the flavors meld, about 15-20 minutes.
- Garnish with fresh coriander and serve hot with rice or naan. Enjoy your flavorful Spicy Crab Curry!
Pineapple Curry
Pineapple Curry is a delightful and unique dish hailing from Sri Lankan cuisine, blending sweet and savory flavors in a harmonious way. This tropical curry brings together the tanginess of fresh pineapple with aromatic spices, resulting in a comforting dish that pairs perfectly with rice or flatbreads. It’s an excellent choice for those looking to explore plant-based options that are bursting with flavor.
| Ingredients | Quantity |
|---|---|
| Fresh pineapple (peeled and diced) | 2 cups |
| Onion (finely chopped) | 1 medium |
| Garlic (minced) | 3 cloves |
| Ginger (minced) | 1-inch piece |
| Green chilies (sliced, optional) | 1-2 |
| Curry powder | 1 tablespoon |
| Turmeric powder | ½ teaspoon |
| Coconut milk | 1 cup |
| Tomatoes (chopped) | 1 medium |
| Curry leaves | A sprig |
| Salt | To taste |
| Oil | 2 tablespoons |
| Fresh coriander (for garnish) | A handful |
Cooking Steps:
- Heat oil in a pot over medium heat and sauté the onion until translucent.
- Add garlic, ginger, and green chilies; cook for 2 minutes until fragrant.
- Stir in curry powder and turmeric; cook for 1 minute.
- Add chopped tomatoes and cook until soft, then stir in the diced pineapple.
- Pour in the coconut milk, add salt, and simmer for about 15 minutes.
- Add curry leaves, stir gently, and let simmer for an additional 5 minutes.
- Garnish with fresh coriander and serve hot with rice or flatbreads. Enjoy your delectable Pineapple Curry!