Curries are the most famous and most prevalent of all Sri Lankan dishes. Despite the fact that there is such an infinite variety of curries, the more one becomes familiar with Sri Lankan food, the more one sees there are categories of curries to which each different dish belongs.

Curries owe their character to the freshly ground spices for which Sri Lanka is so famous – coriander, cardamom, cumin and chilli. Curry leaves also play an important part in the flavour and it is believed they help counteract the cholesterol in the coconut oil traditionally used by Sri Lankans.

Curries are an amalgam of ingredients in which individual flavours are not easily distinguished. From meat and poultry to seafood and vegetable-based versions highlighting jackfruit, pumpkin or sweet potato, Sri Lankan curries offer an endless array of possibilities that will never cease to stimulate and inspire.

At the table they are mixed with rice, sambols, chutneys or pickles, together with bread, hoppers or broken pappadams. If a curry proves to be too hot, eat some more rice or bread with it; water will only accentuate the burning sensation.

And remember, try mixing everything and eating with your fingers – you’ll be surprised what a difference it can make.

A fishmonger in a Colombo market
preparing the day’s catch.