Prep Time: 20 Minutes
Ready In: 20 Minutes
Servings: 6

"The sweet, tart flavour of papaya is the star in this combination of ingredients that are mashed together into a chunky, pulpy mixture, and topped with peanuts." 

3 cloves garlic, peeled
3 fresh green chile peppers
6 green beans, cut into 1 inch pieces
1 large unripe papaya, peeled and cut into thin strips
1 tomato, halved and seeded
2 tablespoons fish sauce
2 tablespoons lime juice
1 teaspoon brown sugar
2 tablespoons finely chopped unsalted, dry-roasted peanuts


1. In a blender or food processor, coarsely chop the garlic, chile peppers, and green beans. Mix in the papaya, and process into small chunks. Mix in the tomato, fish sauce, lime juice, and sugar. Process the mixture until soft and slightly chunky. Transfer to a medium bowl. Stir in the peanuts. Cover, and refrigerate until serving.


Prep Time: 15 Minutes
Cook Time: 45 Minutes
Ready In: 1 Hour
Servings: 4

"This is a great creamy curry recipe. It is very mild, and unlike typical curries, a crowd pleaser!" 


3 tablespoons ghee
1 teaspoon cumin seeds
1 teaspoon turmeric
1 teaspoon ground coriander
1 teaspoon salt
1/2 teaspoon mustard seed
1/2 teaspoon ground cayenne pepper
6 medium potatoes, peeled and diced
2 cups water
1 cup yogurt
2/3 cup frozen green peas


1. Heat the ghee in a skillet over medium heat, and mix in the cumin, turmeric, coriander, salt, mustard seed, and cayenne pepper. Place potatoes in the skillet, and stir to evenly coat with the ghee. Cook 10 minutes, stirring often. Pour water into the skillet. Reduce heat to low, and simmer 30 minutes, until potatoes are tender.

2. Mix the yogurt and peas into the saucepan. Continue cooking until heated through.


Prep Time: 10 Minutes
Cook Time: 25 Minutes
Ready In: 35 Minutes
Servings: 6

"A great vegetable curry that is not too spicy. Will be a tasty addition to your rice and curry meal."


1 pound (450 g) beans, cut into pieces
1 medium onion, sliced
1-2 hot green chillies, sliced
1 clove garlic, crushed
5-6 curry leaves and rampe pieces (optional)
1 tablespoon curry powder
Salt to taste
1/4 teaspoon turmeric
1/2 teaspoon fenugreek seeds
1/4 cup water
1/2 cup thick coconut milk (or fresh milk)
1 tablespoon vegetable oil
Lime juice to taste


1. Heat oil in a saucepan. Add onions, green chillies, garlic, curry leaves and rampe pieces. Fry until the onions are golden brown. Add the curry powder, salt, turmeric and fenugreek seeds. Stir and fry for 2-3 minutes. 

2. Add the cut beans and mix well until beans are well coated with the curry powder mix. Reduce heat and allow the beans to cook for about 15 to 20 minutes. If too dry add a 1/4 cup of water.

3. Add the coconut milk (or fresh milk) and allow to simmer for 5 more minutes. Add a dash of lime juice. Taste and adjust salt.


Prep Time: 15 Minutes
Cook Time: 30 Minutes
Ready In: 45 Minutes
Servings: 6

"This dish is prepared almost daily in any Sri Lankan household. It is one of the most popular preparations that accompany rice and curry. It goes equally well with string hoppers, hoppers and rotti." 


2 cups red lentils
2 ½ cups water
2 cups scraped, fresh coconut
1 dried red chilli broken into pieces
2 teaspoons Maldive fish
1 teaspoon ground tumeric
1 tablespoon vegetable oil
6 curry leaves
2 medium onions, finely sliced
2 inch strip rampe (optional)
2 inch strip stick of cinnamon
Small stalk of lemon grass or strip of lemon rind
Salt to taste

1.  Wash lentils well until water is clean. Remove and discard lentils that float on the surface of the water or any that are discoloured and drain.

2.  Take 1 cup of water, add the scraped coconut and mix well (with hands). Squeeze coconut so that the coconut milk gets dissolved in the water. Strain the milk and set aside. This is the thick coconut milk.
3. Take the coconut after the straining and add the remaining water. Mix well and strain the milk again. This is the thin coconut milk.

4. Put drained lentils in a saucepan with the thin coconut milk, chilli, Maldive fish and turmeric. Bring to the boil, then cover and cook slowly for 10 minutes or until lentils are soft.

5. In another saucepan, heat the oil and fry the curry leaves, half the onions, rampe leaf, cinnamon and lemon grass until onions are brown.

6. Reserve half the onions for garnishing the dish and turn the lentil mixture into the saucepan. Add thick coconut milk and salt to taste, and simmer uncovered for about 5 minutes until lentils are very soft and has a consistency of runny porridge.

7. Garnish with balance onions and serve with rice and curries.

If fresh coconut is not available, omit steps 2 and 3, omit the coconut milk in steps 4 and 6 and add 2 cups of water in step 4 instead of coconut milk. 


Prep Time: 10 Minutes
“Cook” Time: 5 Minutes
Ready In: 15 Minutes
Servings: 4

"An all-time favourite Sri Lankan side dish that goes well with most Sri Lankan meals such as rice and curry, string hoppers, hoppers, etc."



2 cups scraped, fresh coconut or  desiccated coconut
2 small red onions or shallots, sliced
1-2 small green chillies, chopped
1 clove garlic, chopped
1-2 tsp hot red chilli powder
1 tsp salt
1-2 tsp Maldive fish (optional)
1 medium lime  


1. If using desiccated coconut, add 1/4 cup of warm water and mix well to moisten the desiccated coconut and set aside. 
2. Grind or chop all ingredients except coconut, in a grinder or chopper (a mortar and pestle can also be used).  

3. Once the ingredients are crushed and mixed thoroughly, add the coconut or the moistened desiccated coconut. Continue to grind until the coconut turns evenly red and all the ingredients are well mixed (this can also be done with fingers). 

4. Squeeze half a lime. Mix well, taste and adjust salt and lime. Serve with rice and curries (or other Sri Lankan meal).


Prep Time: 10 Minutes
Cook Time:10 Minutes
Ready In: 20 Minutes
Servings: 4

"A very simple and nice side dish of yogurt and eggplant. You can eat it poured on top of rice or with chapatti. It is delicious even on its own."  


2 aubergines, sliced
½ teaspoon turmeric
1 teaspoon salt
1 tablespoon olive oil
½ cup yogurt
Salt to taste
½ teaspoon sugar
2 tablespoons finely chopped cilantro leaves
1 teaspoon chilli powder 


1. Add turmeric and salt to aubergines and mix well. Heat oil in large frying pan and add aubergines. Make sure aubergines are not placed on top of each other. Fry the aubergines on both sides for about 5 minutes or until translucent.

2. Reduce heat and add yogurt, salt and sugar and heat for a further minute. Put together with cilantro and chilli powder before serving.


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    I have taken to cooking "big time" since the middle of 2007, having dabbled in food preparation for at least 15 years previously.  
    The recipes in this site have originated from various sources and have all been modified by me. The main sources are; my wife's collection of recipes, those received from numerous friends and family and others from various recipe books and the internet. A few are my original creations.
    All recipes have passed my "yummy, delicious and excellent" tests and are easy to prepare. You can select the recipe you need by clicking on the type of dish in the "categories" section above. 

    Hope you like the recipes. Let us know what you think by clicking "comments".
    Best regards,
    Dusty, CEO, Wonderful Sri Lanka.

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