Looking for Sri Lankan recipes? Want the perfect egg hoppers or Sri Lankan curry recipe? Try our ideas here.
Try egg hoppers for breakfast, or make the best chicken curry from Sri Lankan restaurant Kolamba, and serve with fragrant side dishes and sambals.
Not spotted your favourite Sri Lankan dish? Do you know an awesome Sri Lankan chef or food writer that you’d like to see featured here? Email us or contact us on social media at @olivemagazine to let us know!
Sri Lankan recipes
This is a take on a classic Sri Lankan dish by husband and wife team Prakash Sivanathan and Niranjala Ellawala, both born in Sri Lanka to Tamil (Prakash) and Sinhalese (Niranjala) families. Traditionally, cooking in the country is done over heat, but this recipe is baked in the oven.
Make this your go-to special chicken curry. Straight from the kitchen of London’s Kolamba restaurant, this Sri Lankan recipe uses oodles of fresh spices and a homemade roasted curry powder.
A wonderfully fragrant Sri Lankan side dish, shared by London’s Kolamba. Homemade roasted curry powder and plenty of fresh, grated coconut is the key to this dish’s authentic flavour.
Make a vegan Sri Lankan feast tonight, with this jackfruit curry recipe from the kitchen of Kolamba. You’ll need plenty of fresh spices and a tin of green jackfruit, which you can pick up in most supermarkets. We have lots more jackfruit recipes where this came from, too.
Egg hoppers are a popular choice for breakfast in Sri Lanka. Thin pancakes are made with a batter of rice flour, yeast and coconut milk, and have an egg cooked in the middle before being served with sambol. Use a hopper pan (available from Asian cookshops), a small wok or a high-sided frying pan for this recipe.
A creamy, aromatic Sri Lankan curry that happens to be vegan. This recipe doesn’t require any fancy ingredients and is really simple to make – the slow cooker does most of the work for you. Find more vegan curry recipes over here.
This aromatic Sri Lankan-style fish curry recipe is packed with flavour from cardamom, black pepper, tamarind, ginger and lime, and you can use any firm white fish to make it. It’s easy to put together in less than an hour and is handily suitable for freezing.
This vegan carrot curry is inspired by the aromatic spices often found in Sri Lankan food, such as black pepper, ginger, curry leaves and chilli. It’s easy to make, ready in 45 minutes and is low in calories.
Make your own Sri Lankan curry powder with cardamom, coriander seed, cumin, black pepper and mustard seed and combine it with coconut milk and toasted cashews to spice up chicken thighs in this impressive curry. Scoop up with warm roti for a comforting midweek meal.