The national dish, Sri Lankan rice and curry is a complex, intricately spiced array of individual vegetable (and often meat and fish) dishes, served with rice.
Chutneys and sambol (a condiment made from ingredients pounded with chilli) add heat and additional flavor. Pappadoms are usually present too.
Virtually all Sri Lankan curries are based on coconut milk and a blend of spices: chilli, turmeric, cinnamon, cardamom, coriander, rampe (pandanus leaves), curry leaves, mustard and tamarind. Dried fish is also frequently used to season dishes.
As you’re travelling around the country, you’re likely to pull over at many a local restaurant for a rice and curry feed. Some of the best places are simple family-owned roadside restaurants with a selection of around five to 10 individual dishes (mainly vegetarian but there’s usually a meat or fish option too).
Many restaurants only serve rice and curry at lunchtime. Guesthouses will often prepare it for dinner but you’ll need to order it early in the day and leave the cooks to work their magic.
Text Credit: Sri Lanka 13e 2015 by Lonely Planet
Photo Credit: srilankan_foodie_dubai