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Ambul Thiyal (Sri Lankan Sour Curry of Fish)
Gently simmered fish, warmed with curry leaves and tamarind. Serve with white rice.
Island spice-route Muslim cuisine celebrated for rhythmic griddled roti street chops, layered biryanis, and spiced jaggery custard.
Sri Lankan Moor culinary culture was established by Arab traders who settled along the island's coastal ports over a thousand years ago, blending Arab festive rice traditions with local coconut milk and island spices.
Popular street meal of shredded flatbread chopped rhythmically on a hot metal griddle with vegetables, egg, meat, and spicy curry sauce.
Richly spiced celebration biryani cooked with ghee, basmati rice, tender meat, and hard-boiled eggs, accompanied by mint sambal.
Authentic dishes and home cooking from Sri Lankan Moor.
Gently simmered fish, warmed with curry leaves and tamarind. Serve with white rice.
Carrot, coriander and fennel come together in this Sri Lankan curry, fragrant with curry leaves and cumin and simmered on the stove.
Beef, coriander and lemon come together in this Sri Lankan curry, fragrant with cumin and ginger and simmered on the stove. It comes to the table with boiled rice.
Gently simmered chicken, green chilies and cider vinegar, warmed with curry leaves and curry powder, a Sri Lankan curry.
Steamed dessert custard made with rich coconut cream, dark kithul palm jaggery, eggs, and ground nutmeg, topped with cashews.