Hello Food Lovers!
If you’ve ever wondered what Sri Lanka tastes like, the answer is simple: a spoonful of curry. Not just any curry, Sri Lankan Chicken Curry and Waw Malu Curry (Baramundi Fish Curry) are two iconic dishes that bring together spice, tradition, and heartwarming flavor.
Whether you’re a traveler seeking new dishes or a home cook chasing exotic recipes, this article will take you right into the kitchen soul of Sri Lanka.
🐓 Sri Lankan Chicken Curry
Sri Lankan Chicken Curry, known locally as “Kukul Mas Curry,” is bold, aromatic, and unapologetically spicy. It’s a dish served at every home, from village feasts to Colombo family lunches.
🌶️ What Makes It Special?
- Deep red color from roasted curry powder and chili
- Rich layers of flavor from pandan leaves, curry leaves, and cinnamon
- Often cooked in clay pots for a smoky, earthy flavor
- Made with coconut milk or water, depending on the region
🧂 Key Ingredients
- Chicken (bone-in adds the best flavor)
- Sri Lankan roasted curry powder
- Cinnamon, cardamom, clove
- Garlic, ginger, onions
- Curry leaves and pandan leaf
- Coconut milk (optional for creamy version)
- Dried red chilies or green chilies
🥣 How Is It Served?
Sri Lankan Chicken Curry is most often served with a hearty portion of steamed white or red rice. On the side, you’ll usually find a spicy coconut relish known as pol sambol, a healthy serving of mallung (which is lightly stir-fried greens with coconut), and a crispy papadam to add a delightful crunch. It’s a balanced, flavorful plate that offers both heat and harmony in every bite.
🐟 Waw Malu Curry
Waw Malu (or Barramundi) is a freshwater fish found in Sri Lanka’s lakes and reservoirs. It’s firm, flavorful, and perfect for curry.
If Chicken Curry is the soul, Waw Malu Curry is the island’s heartbeat, lightly sour, deeply spicy, and full of coastal flavor
🍋 What Makes Waw Malu Curry Different?
- Uses goraka (a sour fruit similar to tamarind) for tang
- No coconut milk—clear and sharp curry with bold spices
- Often made with mustard seeds, turmeric, and fenugreek
- Simmered with brinjal (eggplant), drumsticks, or green mango
🐠 Why Foreigners Love It
- It’s zesty, light, and fiery—perfect for seafood lovers
- No strong fishy smell, thanks to smart spice use
- Goes beautifully with both rice or crusty bread
The Experience: More Than Just Taste
In Sri Lanka, a meal is a story, served on a banana leaf, shared with fingers, and eaten with laughter.
Both Chicken Curry and Waw Malu Curry represent the diversity of the island: from the inland spice gardens to coastal lagoons.
Every family has its own twist. Some add tomatoes, some go extra garlic, and others keep it fiery enough to make your eyes water (in a good way!).
Can You Cook It at Home? 🤔
Yes! Many foreign food lovers now try Sri Lankan recipes at home with local substitutes.
All you need is:
- Good quality curry powder (roasted preferred)
- A few must-have spices (cardamom, clove, mustard seeds)
- Coconut milk or souring agents like lime or tamarind
- And most importantly… patience to let the spices blend
Want a full recipe with steps? Chicken Curry
Sri Lankan Chicken Curry and Waw Malu Curry are more than meals, they’re a celebration of culture, flavor, and family. Whether you’re at a local’s home, a beach shack, or your own kitchen back home, every bite tells a story.
So stay with us, we’ll bring you more and more Sri Lankan recipes that are spicy, soulful, and simply unforgettable. 🍛🇱🇰
