Vegan Sri Lankan hoppers are bowl-shaped pancakes that have a spongy middle and a crispy edge. The secret? Fermented rice ...

Meanwhile, pour the tinned tomatoes and all but 1 tablespoon of the coconut milk into a wide pan and add the curry paste. Peel and finely grate the beetroot in, then stir together and bring to the ...

Add the coconut milk and cooked turkey ... Serve with steamed rice. For this recipe, you only need a small amount of the roasted Sri Lankan curry powder. The remaining curry powder can be stored ...

Kola Kanda is a classic Sri Lankan dish, a rice porridge that Amarasiri’s Amma used to make for breakfast every day. The rice ...

Once the pumpkins are tender, lower the flame and pour in the coconut milk. Taste and season with salt if needed. Slowly simmer over a medium flame for a further 15 minutes. Cook until you reach the ...

This traditional Sri Lankan curry is packed with spices like turmeric, cumin, and coriander, giving it a deliciously fragrant taste. The tender oyster mushrooms soak up the flavors of the spices and ...