Sri Lankan Rice and Curry

Rice and Curry is the staple dish of Sri Lankan cuisine, celebrated for its vibrant spices and rich variety of flavors. This meal typically features steamed rice accompanied by an assortment of curries, both vegetarian and non-vegetarian, each bursting with aromatic spices like cinnamon, cardamom, cloves, and curry leaves. Perfect for sharing with family or enjoying as a comforting solo meal, Sri Lankan Rice and Curry is a true culinary experience.

Ingredients

For the Rice

• 2 cups white rice (preferably samba or basmati)
• 4 cups water
• 1 teaspoon salt

For the Coconut Curry Base

• 2 tablespoons coconut oil
• 1 large onion, finely chopped
• 3 garlic cloves, minced
• 1-inch piece ginger, grated
• 1–2 green chilies, slit lengthwise
• 1 sprig curry leaves
• 1 teaspoon ground turmeric
• 1 teaspoon chili powder
• 1 teaspoon cumin powder
• 1 teaspoon coriander powder
• 1 cup coconut milk
• Salt to taste

Vegetable Curry (Optional)

• 1 cup diced eggplant
• 1 cup diced pumpkin or carrot
• 1 cup green beans, chopped
• 1 tomato, chopped
• 1/2 teaspoon mustard seeds

Non-Vegetarian Curry (Optional)

• 1 lb (450 g) chicken, fish, or prawns
• 1 teaspoon fennel seeds
• 1/2 teaspoon black pepper
• Juice of 1 lime

Instructions

1. Cook the Rice

   Rinse the rice under cold water until the water runs clear. In a medium pot, bring water and salt to a boil. Add rice, reduce heat to low, cover, and cook for 15–20 minutes until tender. Remove from heat and let it sit covered for 5 minutes. Fluff with a fork before serving.

2. Prepare the Coconut Curry Base

   Heat coconut oil in a large skillet over medium heat. Add onions, garlic, ginger, green chilies, and curry leaves. Sauté until onions are soft and aromatic. Stir in turmeric, chili, cumin, and coriander powder, toasting the spices for 30 seconds. Add coconut milk and simmer gently for 5 minutes, creating a rich curry base. Season with salt.

3. Make the Vegetable Curry

   In a separate pan, heat 1 teaspoon oil and add mustard seeds. When they start to pop, add the diced vegetables. Stir in 1/2 cup of the coconut curry base and simmer until vegetables are tender. Adjust seasoning as needed.

4. Make the Non-Vegetarian Curry

   Heat oil in a pan and add fennel seeds. Sauté briefly, then add chicken, fish, or prawns. Stir in 1/2 cup of the coconut curry base and simmer until the protein is cooked through. Finish with black pepper and lime juice.

5. Serve

   Serve steamed rice on a large platter and arrange the curries around it. Garnish with fresh curry leaves or coriander. Each bite should combine fragrant rice with the layered flavors of the curries.

Serving

Sri Lankan Rice and Curry is best enjoyed with a mix of curries - spicy, mild, vegetarian, and non-vegetarian - to experience the full spectrum of Sri Lankan flavors. Add a side of sambol or pickles for extra authenticity.