Sri Lankan curries are not necessarily classified according to the main ingredients but rather according to the type of cooking and Spice of color. White curries a based on coconut milk and usually mild. Red curries use large amounts of chillie powder and a few spices These ground chillies give the curry its vivid color and fiery flavor. Black sarees a very typical of Sri Lanka and obtain their dark tones via a combination of coriander, cumin and fennel, that are roasted to a rich coffee brown. Pepper curries use freshly ground pepper instead of chillie.


Good curries are everywhere in Sri Lanka, from roadside cafes to hotel buffets and everywhere in between. Diners can expect anything from fleshy jackfruit and okra, to exotic nake beans, banana blossom and sweet-and-sour eggplant. In Sri Lanka, fruits are often made into curries for example mango, pineapple and amberella (golden apple). “Tempered” curries feature a “tempered” mix of spices. As such, curry (veg or meat) is a versatile dish that can be prepared to suit individual tastes and made as mellow or as spicy as desired.


Hath Maluwa


A mash up of excess or leftover vegetables, tastes, colors and aromas. The hath maluwa often sees a minimum of seven vegetables prepared with the full flavor and taste of spices and condiments including garlic, ginger, green chillies, pandan leaves, coriander, fennel, cumin and curry leaves. Also thrown in are flowers, leaves and fruit seeds! A vegan wonder! Hath Maluwa is a regional specialty and each province will have their own distinct style of cooking this dish for example the  uve hath maluwa from the Uva Province etc.




Chicken, pork, mutton, beef and lamb can be found around the island with the preparation varying. Negambo Pork Stew with Liver and Batticaloa Mutton Curry are firm favorites with pork (always cooked with all the fat left on) being prepared across a number of regional styles: in every color from light yellow to a black.


Devilled Delight


Meats are also popularly prepared as devilled items. Ideal for a drinking session as “bites”, devilled dishes are cooked using a thick, spicy sauce combined with chunks of onions, capsicums and tomatoes. The chillie used is thought to match the strength of the sprits being consumed.


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