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Sri Lanka

Hoppers, kottu roti and coconut-curry leaf cooking.

Iconic recipes

Tuna simmered in toasted-spice coconut sauce.

Chopped godhamba roti stir-fried with vegetables, egg and spiced curry on a hot griddle.

Bowl-shaped fermented rice-coconut crepes — eaten with sambol and curry.

Sour Sri Lankan tuna curry preserved with goraka and black pepper — dry, dark and intense.

Fresh coconut sambol with chili, lime, onion and Maldive fish.

Sri Lankan plate of red rice surrounded by dhal, fish curry and pol sambol.