Sri Lankan rice and curry is a vibrant and delicious dish with a rich blend of spices, aromatic herbs, and unique textures

 

Sri Lankan rice and curry is a vibrant and delicious dish with a rich blend of spices, aromatic herbs, and unique textures. It is typically served with a variety of curries, including a mix of vegetarian and meat-based options. Below is a detailed recipe for creating a traditional Sri Lankan rice and curry meal:

Sri Lankan Rice and Curry Recipe:

Ingredients:

Sri Lankan white rice (for the base):

·         2 cups white rice (preferably basmati or local Sri Lankan rice)

·         4 cups water

·         1 teaspoon salt

·         1 pandan leaf (optional, for aroma)

Vegetable curry

·         1 medium potato, peeled and diced

·         1 medium carrot, peeled and sliced

·         1 cup green beans cut into 1-inch pieces

·         1 medium onion, sliced

·         2 cloves garlic, crushed

·         1 inch piece ginger, crushed

·         1 green chili, sliced

·         1 tomato, chopped

·         1 teaspoon turmeric powder ½

·         1 teaspoon curry powder (Sri Lankan or mild)

·         1 teaspoon mustard seeds

·         1 teaspoon cumin seeds

·         1 cinnamon stick

·         2-3 cloves

·         1-2 coriander leaves (fresh or dried)

·         1 cup coconut milk

·         Salt to taste

·         1 tablespoon vegetable oil

Lentil curry (dal curry)

·         1 cup red lentils (masoor dal)

·         4 cups water

·         1 onion, finely chopped

·         2 garlic cloves, minced

·         1 inch ginger, minced

·         1 green chili slice

·         1 teaspoon cumin seeds

·         1 teaspoon turmeric powder

·         1 teaspoon coriander powder

·         1-2 coriander leaves

·         1 tablespoon vegetable oil

·         Salt to taste

·         1 cup coconut milk ½

Sri Lankan Chicken Curry (or Meat-Based Curry)

·         500 grams chicken, cut into pieces (you can substitute with beef, mutton or fish)

·         1 large onion, chopped

·         2 cloves garlic, minced

·         1 inch piece ginger, minced

·         1-2 raw curry chilies, chopped

·         1 teaspoon chili powder

·         1 teaspoon coriander powder

·         1 teaspoon cumin powder

·         ½ teaspoon turmeric powder

·         1 cinnamon stick

·         2-3 cloves

·         2-3 anise pods

·         1 tablespoon tomato paste

·         1 cup coconut milk

·         2 tablespoons vegetable oil

·         Salt to taste

·         1-2 coriander leaves

Sambal (spices)

·         1 Small onion, finely chopped

·         1 tomato, finely chopped

·         1-2 green chilies, finely chopped

·         1-2 tablespoons grated coconut (fresh or dried)

·         1 teaspoon lemon juice or vinegar

·         Salt to taste

Instructions

Prepare the rice:

Rinse the rice in cold water until the water runs clear.

In a medium saucepan, combine the rice, 4 cups water, salt, and pandan leaves (optional).

Bring to a boil, and then reduce heat, cover, and simmer until the rice is fully cooked and pale, about 15-20 minutes.

Fluff with a fork to separate the grains.

Prepare the vegetable curry:

In a large pan, heat 1 tablespoon of vegetable oil over medium heat.

Add the mustard seeds, cumin seeds, cinnamon stick, cloves and curry leaves.

Fry for about 30 seconds until fragrant.

Add the sliced ​​onion, garlic, ginger and green chillies.

Fry for 3-4 minutes until the onion is soft and translucent.

Add the potatoes, carrots and green beans.

Stir to combine.

Add the turmeric powder and curry leaves.

Stir to coat the vegetables with the spices.

Add the chopped tomatoes and cook for 3-4 minutes until soft.

Then, pour in the coconut milk and cook for 10-15 minutes or until the vegetables are soft.

Add salt and check the consistency.

Add water if needed for a more liquid curry.

Keep on low heat.

Prepare the lentil curry (dal curry):

Rinse the lentils thoroughly under cold water.

Add the lentils and water to a pot.

Bring to a boil and cook for about 15-20 minutes or until the lentils are soft and cooked.

Heat 1 tablespoon of vegetable oil in a separate pan over medium heat.

Add the cumin seeds, garlic, ginger, and green chilies.

Fry until fragrant (about 1-2 minutes).

Add the chopped onion and fry until golden brown.

Add the turmeric powder, coriander powder, and curry leaves.

Stir well.

Add the fried mixture to the lentils cooked with coconut milk.

Cook for another 5 minutes.

Adjust salt to taste.

Preparing the Chicken Curry:

In a bowl, mix the chicken with salt, chili powder, coriander powder, cumin powder, turmeric powder and a little oil.

Let it marinate for about 15-20 minutes.

Heat 2 tablespoons of vegetable oil in a large pan.

Add the cinnamon stick, cardamom and cloves.

Fry for about 30 seconds.

Add the chopped onion, garlic, ginger and green chilies.

Fry until the onion is soft and golden.

Add the marinated chicken pieces and cook for about 5 minutes until browned on all sides.

Add the tomato paste, chopped tomatoes and coconut milk.

Add the curry leaves.

Cover and simmer for 20-30 minutes or until the chicken is cooked through and tender.

Adjust the seasoning to your taste.

Prepare the Sambol:

In a small bowl, add the chopped onion, tomato, green chilies, and grated coconut.

Add lemon juice or Season with salt and pepper.

Mix everything well and serve fresh.

Serving:

Serve on a large plate or banana leaf, in the middle of the rice.

Arrange vegetable curry, lentil curry and chicken curry (or other meat-based curry) around the rice.

For extra flavor, spoon Sambol on the side.

Optionally, garnish with fresh herbs or a little extra coconut milk for extra richness.

Tips:

You can customize the vegetable curry by adding other vegetables such as eggplant, squash or pumpkin.

Sri Lankan rice and curry is usually enjoyed with papad (crispy fried lentil crackers) on the side.

Coconut Sambol (spicy coconut Sambol) is a common accompaniment to rice and curry in Sri Lanka.

Enjoy your authentic Sri Lankan meal!