If you’ve ever had a curry in the UK, chances are it was Indian-inspired – maybe a tikka masala, a jalfrezi, or a korma. Nothing wrong with those. But if you’re looking to explore something a little different, Sri Lankan curry offers a bold, exciting twist on what you might expect from a curry dish. It’s rich, spiced, and vibrant – but not in the way you might think.
A Bit of Background
Sri Lanka, formerly known as Ceylon, is a small island nation just off the southern tip of India. With a history shaped by spice trade, colonisation, and a mix of ethnic communities (Sinhalese, Tamil, Moor, and Burgher among others), Sri Lankan cuisine is a reflection of this diverse heritage. Curry plays a massive role in daily life. It’s not just a dish, it’s a way of cooking.
What’s interesting is that unlike Indian curries, which often come with creamy sauces or tomato bases, Sri Lankan curries tend to be darker, more roasted, and heavily spiced.
The Flavour Profile – What Makes It Sri Lankan?
Here’s where Sri Lankan curry really stands out. The spice mix is more aromatic and earthy than sweet or creamy. You’ll find things like:
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Curry leaves – absolutely essential. They add a slightly citrusy, savoury depth that’s hard to replicate.
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Toasted spices – spices are dry roasted before being ground, giving that deep, smoky intensity.
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Coconut – coconut milk or grated coconut is used a lot, giving a creamy texture without being too rich.
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Cinnamon, cardamom and cloves – used more assertively than in most Indian curries.
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Black pepper and mustard seeds – add a sharp heat.
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Pandan leaf (rampe) – less common in the UK, but adds a subtle grassy note when used fresh.
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There’s no single “Sri Lankan curry” – every household does it differently, and the ingredients vary between regions and religious communities. What’s consistent is the bold layering of spices, the use of fresh ingredients, and the balance between heat and flavour.
In our opinion, the depth of flavour in a Sri Lankan curry makes it ideal for anyone who’s getting bored of supermarket curry jars or looking for something a bit less predictable.
How It Compares to UK Curry Favourites
The UK has a long-standing love affair with Indian food. A lot of what’s available here is adapted for Western tastes. Creamy sauces, added sugar, and lots of salt are common. Sri Lankan curries are a bit more rustic in a delicious way.
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Less creamy, more coconut-based – without being claggy.
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Fewer tomatoes, more spices – giving a more savoury finish.
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Leaner – traditionally cooked with fresh vegetables, fish, or chicken, often without added fats.
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More fragrant – thanks to ingredients like curry leaves, pandan, and roasted spices.
We’d argue that Sri Lankan curry is ideal if you want something that feels homemade, real, and full of flavour.
Serving Suggestions
You can serve Sri Lankan curry with:
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Steamed rice – plain or with a bit of turmeric and cardamom.
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Coconut sambal – a fresh chutney made with grated coconut, lime, chilli, and onion.
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Pol roti – coconut flatbreads that are chewy and perfect for scooping up curry.
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Lentil dahl (parippu) – a mellow side that balances out spicier dishes.
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Green vegetable sides – like stir-fried greens with mustard seeds and garlic.
Curious to try it yourself?
Our Sri Lankan Spice Kit takes the guesswork out of recreating that authentic flavour at home. No artificial additives, no sugar, no salt – just natural spices hand-blended with care.
Tag us in your creations – we love seeing what you cook up!