SRI LANKAN RICE AND CURRY - A TRADITIONAL MEAL EXPLAINED

A TASTE OF SRI LANKASri Lankan rice and curry is a vibrant, well-balanced meal made up of steamed rice served with a variety of curries and side dishes. It’s colorful, full of flavor, and reflects the island’s rich culinary heritage.

THE HEART OF THE MEALPrep Time: 25 mins
Cook Time: 45 mins 
Servings : 04

INGREDIENTS:
MAIN:
2 cups White or Red Raw Rice (washed and cooked)

ESSENTIAL CURRIES:
1. CHICKEN OR FISH CURRY
500g Chicken or Firm Fish Pieces
Onion, Garlic, Ginger, Curry Leaves
Roasted Curry Powder, Chili Powder, Turmeric, Coconut Milk powder

2. DHAL CURRY
1 cup Red Lentils
Garlic, Curry Leaves, Mustard Seeds
Turmeric, Coconut Milk powder

3. VEGETABLE CURRY
200g Seasonal Vegetables
Onion, Green Chili, Curry Leaves
Mustard Seeds, Fenugreek, Turmeric,, Coconut Milk powder

4. POL SAMBOL (COCONUT SAMBAL)
1 cup Grated Fresh Coconut
Chopped Red Onion, Lime juice

5. PAPADAM OR FRIED DRY FISH (OPTIONAL FOR CRUNCH)

INSTRUCTIONS:
1. COOK THE RICE:
Boil or steam the rice until soft and fluffy. Set aside.

2. PREPARE THE DHAL CURRY:
Boil lentils with turmeric and salt.
Temper mustard seeds, curry leaves, garlic; add coconut milk and simmer.

3. MAKE THE MEAT OR FISH CURRY:
Sauté aromatics, add meat/fish with spices.
Add water or coconut milk and cook until tender and thick.

4. COOK THE VEGETABLE CURRY:
Sauté onion, mustard seeds, curry leaves.
Add chopped vegetables, spices, and coconut milk. Cook till soft.

5. MAKE THE POL SAMBOL:
Mix fresh grated coconut with onion, chili flakes, lime, and salt.

YOUR PLATE, YOUR WAYHOW TO SERVE:
Arrange rice in the center of the plate.
Spoon curries and sambol around it.
Serve with papadam or fried dry fish.
Traditionally eaten by hand, for full flavor.

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IN CONCLUSION

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