🍛 How to Make Sri Lankan Rice and Curry
✨ Ingredients (for 4 people)
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For Rice
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2 cups raw rice (white/red samba or basmati)
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4 cups water
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½ tsp salt
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For Chicken/Fish Curry (main curry)
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500g chicken or fish
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2 medium onions (sliced)
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2 cloves garlic (chopped)
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1 inch ginger (grated)
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1 sprig curry leaves
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2 green chilies (sliced)
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1 tsp chili powder
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1 tsp roasted curry powder
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½ tsp turmeric
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1 cup thick coconut milk
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Salt to taste
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For Dhal Curry (side)
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1 cup red lentils (masoor dhal)
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½ cup coconut milk
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1 onion, curry leaves, ½ tsp turmeric, 1 green chili
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Pol Sambol
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1 cup freshly grated coconut
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1 small onion (finely chopped)
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2–3 dried red chilies or chili flakes
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Juice of 1 lime
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Salt
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🥘 Step-by-Step Method
1. Cook the Rice
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Wash rice thoroughly until water runs clear.
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Place rice, water, and salt in a rice cooker or pot.
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Cook until fluffy. Keep warm.
2. Prepare the Main Curry (Chicken/Fish)
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Heat 2 tbsp coconut oil in a pan.
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Sauté onions, garlic, ginger, curry leaves, and green chilies until fragrant.
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Add chicken/fish pieces, turmeric, chili powder, curry powder, and salt. Stir well.
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Add 1 cup water, cover, and cook until meat/fish is done.
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Finally, pour in thick coconut milk, simmer 3–4 mins, and switch off (don’t boil too long after adding coconut milk).
3. Make the Dhal Curry
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Wash lentils well.
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Add lentils, turmeric, curry leaves, onion, green chili, and 2 cups water to a pot.
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Boil until soft and mushy.
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Stir in coconut milk and simmer for 3–4 mins.
4. Pol Sambol (Coconut Relish)
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Grind chili, onion, salt together (or use chili flakes).
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Mix with grated coconut.
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Add lime juice before serving.
5. Assemble Rice and Curry Plate
🍚 Serve rice in the middle of the plate.
🍗 Add chicken/fish curry on one side.
🥣 Place dhal curry on another side.
🥥 Add a spoonful of pol sambol for flavor.
🥒 You can also include other side curries (jackfruit, brinjal moju, green beans) if you like.