Spicy Heritage Recipes

Authentic Sri Lankan Flavors for Your Kitchen

Authentic Sri Lankan Spicy Heritage Recipes

A curated collection of traditional Sri Lankan dishes known for their bold spices, rich aromas, and deep cultural roots. Each recipe reflects regional heritage and the island’s unique balance of heat, tang, and coconut richness.

Jaffna Crab Curry

1. Jaffna Crab Curry

A fiery, aromatic crab curry from Sri Lanka’s Northern Province.

Ingredients
  • 1 kg mud crabs, cleaned and cut
  • 2 tbsp Jaffna curry powder
  • 1 tbsp red chili powder
  • 1 tsp turmeric
  • 1 tbsp black pepper
  • 1 cup thick coconut milk
  • 1 onion, sliced
  • 4 garlic cloves, crushed
  • 1-inch ginger, crushed
  • 2 tomatoes, chopped
  • 2 sprigs curry leaves
  • 1 pandan leaf
  • 2 tbsp vegetable oil
  • Salt to taste
Instructions
  1. Heat oil in a clay pot. Add onion, garlic, ginger, curry leaves, and pandan leaf.
  2. Sauté until fragrant.
  3. Add chili powder, turmeric, pepper, and Jaffna curry powder.
  4. Stir for a minute, then add tomatoes and cook until soft.
  5. Add the crab pieces and mix to coat with the spices.
  6. Pour in coconut milk and bring to a simmer.
  7. Cook on medium heat until the gravy thickens and the crab is fully cooked.
  8. Adjust salt and serve hot with rice or string hoppers.
Fish Ambul Thiyal

2. Fish Ambul Thiyal (Sour Fish Curry)

A southern specialty known for its tangy, spicy, dry-style curry.

Ingredients
  • 500g tuna or firm fish, cut into cubes
  • 6–8 pieces dried goraka (soaked)
  • 1 tbsp black pepper
  • 1 tsp turmeric
  • 1 tbsp chili powder
  • 4 garlic cloves, crushed
  • 1 inch cinnamon
  • Salt to taste
  • Curry leaves
  • 1 cup water
Instructions
  1. Combine goraka, garlic, pepper, turmeric, and salt into a thick paste.
  2. Coat fish pieces with the paste.
  3. Place fish in a clay pot, add chili powder, curry leaves, and cinnamon.
  4. Add water (just enough to cover the bottom).
  5. Cook covered on low heat until the liquid reduces and fish absorbs the flavors.
  6. Continue simmering until the curry becomes almost dry.
  7. Serve with rice for a tangy, spicy kick.
Spicy Chicken Curry

3. Kukul Mas Curry (Spicy Chicken Curry)

A staple Sri Lankan chicken curry with deep roasted spices.

Ingredients
  • 1 kg chicken (with bone preferred)
  • 2 tbsp roasted curry powder
  • 1 tbsp chili powder
  • 1 tsp turmeric
  • 1 onion, sliced
  • 3 garlic cloves
  • 1-inch ginger
  • Curry leaves
  • 1 pandan leaf
  • 2 tomatoes
  • 1 cup coconut milk
  • 2 tbsp oil
  • Salt to taste
Instructions
  1. Heat oil and sauté onions, garlic, ginger, curry leaves, and pandan.
  2. Add chili powder, turmeric, and roasted curry powder.
  3. Add tomatoes and cook until they break down.
  4. Add chicken pieces and mix well.
  5. Cook until the chicken releases juices.
  6. Add coconut milk, cover, and simmer for 20–25 minutes.
  7. Adjust seasoning and cook until the gravy thickens.
Pol Sambol

4. Pol Sambol (Coconut Relish)

A fresh, spicy coconut mixture served with rice, hoppers, or roti.

Ingredients
  • 1 cup grated coconut
  • 1 small red onion, finely chopped
  • 2–3 dried red chilies, crushed
  • 1 tbsp chili flakes
  • 1 tsp Maldive fish (optional)
  • Juice of 1 lime
  • Salt to taste
Instructions
  1. Grind chilies, salt, and onions into a rough paste.
  2. Add grated coconut and mix.
  3. Add Maldive fish (optional).
  4. Squeeze lime juice and mix well.
  5. Adjust salt and serve fresh.
Lunu Miris

5. Lunu Miris (Chili–Onion Relish)

A simple but potent spicy condiment.

Ingredients
  • 1 red onion
  • 1–2 tbsp chili flakes
  • 1 garlic clove
  • Salt to taste
  • Lime juice
Instructions
  1. Crush onion, garlic, chili flakes, and salt using a mortar & pestle.
  2. Add lime juice to taste.
  3. Serve with kiribath, hoppers, or bread.
Kottu Roti

6. Kottu Roti

Sri Lanka’s beloved street food — chopped roti stir-fried with vegetables, egg, and curry.

Ingredients
  • 4 godamba rotis, chopped
  • 1 cup sliced vegetables
  • 2 eggs
  • 1 cup cooked chicken/beef/mutton (optional)
  • 1 cup thick curry gravy
  • 1 onion, chopped
  • 2 green chilies
  • Curry leaves
  • Salt & pepper
  • Oil
Instructions
  1. Heat oil in a flat pan and sauté onions, chilies, and curry leaves.
  2. Add vegetables and cook lightly.
  3. Add meat (if using) and mix.
  4. Push ingredients aside and scramble the eggs.
  5. Add chopped roti and combine everything.
  6. Pour curry gravy and stir-fry until well mixed.
  7. Season and serve hot.
Polos Curry

7. Polos Curry (Young Jackfruit Curry)

A slow-cooked heritage curry known for its deep roasted flavor.

Ingredients
  • 500g young jackfruit pieces
  • 2 tbsp roasted curry powder
  • 1 tbsp chili powder
  • 1 tsp turmeric
  • 1 onion
  • 3 garlic cloves
  • Curry leaves
  • 1 pandan leaf
  • 1 cup thick coconut milk
  • Salt to taste
  • 2 tbsp oil
Instructions
  1. Heat oil and sauté onions, garlic, curry leaves, and pandan.
  2. Add roasted curry powder, chili powder, and turmeric.
  3. Add jackfruit pieces and mix well.
  4. Add coconut milk and simmer on low heat.
  5. Cook for at least 1–2 hours until tender.
  6. Adjust seasoning and serve.

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