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Smithsonian Folklife Festival

Sri Lankan Recipes

Seafood Curry
Recipe by Kuda Herath

  • 4 portions of white fish
  • ½ tsp ground turmeric
  • 1 tbsp curry powder
  • ¼ tsp salt
  • Vegetable oil
  • ½ tsp black mustard seeds
  • ¼ tsp cumin seeds
  • 1 onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 1 tbsp minced ginger
  • 2 long green chilies, thinly sliced on angle
  • 12 curry leaves
  • 1 can of coconut milk
  • 4 plum tomatoes, skinned and diced
  • ½ cup chopped coriander leaves

Season the fish with the turmeric, curry, and salt. Heat the oil in a large saucepan. Add the mustard seed and cumin seed and stir until it starts to pop, then add the onion, garlic, and ginger and heat for about 5 minutes. Add the chili and curry leaves. Add coconut milk, tomatoes, and fish and bring to a boil. Reduce heat and simmer 15 minutes. Remove from the heat and cool. Garnish with coriander leaves.

Noodles with Isso Baddum and Elawelu (Shrimp with Noodles and Vegetables)
Recipe by Kuda Herath

  • 16 oz Sri Lankan noodles
  • 1 tbsp ginger
  • ¼ cup chopped shallots
  • 2 cloves garlic, finely chopped
  • Pepper flakes
  • 1 cup leaks, julienned
  • 1 cup carrots, julienned
  • 1 cup cabbage, julienned
  • 3 tbsp oil
  • Salt and pepper to taste
  • Sri Lankan chili sauce

Cook the noodles, leaving them slightly undercooked. Rinse under cold water and drain. Heat oil in large skillet. Sauté the ginger, shallots, garlic, and pepper flakes. Add vegetables. Mix and cook over medium heat. Add the noodles, stir well and sprinkle with Sri Lankan chili sauce. Let the noodles absorb the flavors for about a minute. Serve very hot.

Click to enlarge

Kuda Herath