12 foods you should try in Sri Lanka – from sour fish curry to coconut relish

By Mark Wiens, for CNN
8 minute read
Updated 6:28 PM EDT, Thu May 18, 2017
For fish ambul thiyal, a large firm fish, such as tuna, is cut into cubes before being sauteed in a blend of spices and dried goraka, a small fruit that gives the dish a sour flavor.
Fish ambul thiyal (sour fish curry) —
For fish ambul thiyal, a large firm fish, such as tuna, is cut into cubes before being sauteed in a blend of spices and dried goraka, a small fruit that gives the dish a sour flavor.
Mark Wiens/cnn
A common household dish throughout Sri Lanka, there are many variations of kukul mas curry (chicken curry), depending on region and taste preferences.
Kukul mas curry (chicken curry) —
A common household dish throughout Sri Lanka, there are many variations of kukul mas curry (chicken curry), depending on region and taste preferences.
Mark Wiens/cnn
Parippu, or dhal curry, is the most common curry in all of Sri Lankan cuisine, a staple in any restaurant or household.
Parippu (dhal curry) —
Parippu, or dhal curry, is the most common curry in all of Sri Lankan cuisine, a staple in any restaurant or household.
Mark Wiens/cnn
Polos is a Sri Lankan curry prepared with young green jackfruit. It has a starchy texture, similar to cassava or potato.
Polos (green jackfruit curry) —
Polos is a Sri Lankan curry prepared with young green jackfruit. It has a starchy texture, similar to cassava or potato.
Mark Wiens/cnn
Take a bite of the caramelized wambatu moju and the soft and juicy texture of the eggplant should melt in your mouth -- the slightly sweet, sour and salty contrast is sensational.
Wambatu moju (eggplant/brinjals pickle) —
Take a bite of the caramelized wambatu moju and the soft and juicy texture of the eggplant should melt in your mouth -- the slightly sweet, sour and salty contrast is sensational.
Mark Wiens/cnn
Fresh and crisp gotu kola sambol is a mix of shredded Asiatic pennywort with shallots, tomatoes, grated coconut and chili.
Gotu kola sambol (pennywort salad) —
Fresh and crisp gotu kola sambol is a mix of shredded Asiatic pennywort with shallots, tomatoes, grated coconut and chili.
Mark Wiens/cnn
Kottu is Sri Lanka's hamburger -- everybody's favorite go-to fast food when craving something tasty and greasy.
Kottu —
Kottu is Sri Lanka's hamburger -- everybody's favorite go-to fast food when craving something tasty and greasy.
Mark Wiens/cnn
Kiribath is a special type of rice, cooked with thick coconut milk until it's creamy and sticky. It's served in slices, like cake.
Kiribath —
Kiribath is a special type of rice, cooked with thick coconut milk until it's creamy and sticky. It's served in slices, like cake.
Courtesy Sameera Dilan
One of the most common ways to garnish kiribath is with lunu miris, a sambol chili sauce ground into a paste.
Lunu miris —
One of the most common ways to garnish kiribath is with lunu miris, a sambol chili sauce ground into a paste.
Mark Wiens/cnn
Lamprais is a combination of the Dutch words for "lump" and "rice." It's a packet of meat, rice and sambol chili sauce wrapped and steamed in a banana leaf.
Lamprais —
Lamprais is a combination of the Dutch words for "lump" and "rice." It's a packet of meat, rice and sambol chili sauce wrapped and steamed in a banana leaf.
Courtesy Garrett Ziegler
A street food favorite is the egg hopper. Similar to a crepe or pancake, hopper batter is spread thinly over a wok with an egg cracked into the bottom.
Egg hoppers —
A street food favorite is the egg hopper. Similar to a crepe or pancake, hopper batter is spread thinly over a wok with an egg cracked into the bottom.
Mark Wiens/cnn
Pol sambol, also known as coconut relish, is a side dish of finely grated coconut with seasoning and Maldive fish served diced or grounded.
Pol Sambol (coconut relish) —
Pol sambol, also known as coconut relish, is a side dish of finely grated coconut with seasoning and Maldive fish served diced or grounded.
Mark Wiens/cnn
The wood apple is a Southeast Asian fruit about the size of a de-husked coconut. It has a hard shell with a pungent, almost blue cheese aroma.
Wood apple —
The wood apple is a Southeast Asian fruit about the size of a de-husked coconut. It has a hard shell with a pungent, almost blue cheese aroma.
Mark Wiens/cnn
One of the most popular ways to serve wood apple is as a thick smoothie, which has a unique sour and sweet flavor.
Wood apple juice —
One of the most popular ways to serve wood apple is as a thick smoothie, which has a unique sour and sweet flavor.
Mark Wiens/cnn
Foods to try in Sri Lanka

Story highlights

Sri Lankan cuisine features an abundance of tropical fruit and fresh seafood

Sour fish curry, chicken curry and curry with green jackfruit are must-try dishes

Hoppers are Sri Lanka's bowl-shaped pancakes. A beloved variety is topped with an egg

CNN  — 

The Teardrop of India or Pearl of the Indian Ocean are among many nicknames for Sri Lanka. But a more accurate description of the gorgeous nation might be the Island of Rice and Curry.

Making liberal use of local fruit, such as coconut and jackfruit, seafood and an arsenal of spices, Sri Lankan cooking delivers an abundance of incredible dishes.

Here are some you shouldn’t miss.

1. Fish ambul thiyal (sour fish curry)

As you’d expect from an island in the Indian Ocean, seafood plays an important role in Sri Lankan cuisine. Fish ambul thiyal (sour fish curry) is one of the most beloved varieties of the many different fish curries available.

The fish – usually something large and firm, such as tuna – is cut into cubes, then sauteed in a blend of spices including black pepper, cinnamon, turmeric, garlic, pandan leaves and curry leaves. Perhaps the most important ingredient is dried goraka, a small fruit responsible for giving the fish a sour flavor.

Ambul thiyal is a dry curry dish, meaning all the ingredients are simmered with a small amount of water and cooked until the liquid reduces. This allows the spice mixture to coat each cube of fish.

Originating in southern Sri Lanka, it’s available throughout the country at restaurants that serve curry, and is best eaten with rice.

Destination Sri Lanka

2. Kottu (also, kottu roti)

Over the traffic and noise at a Sri Lankan market, you’ll likely hear the clanking of metal on metal and know kottu isn’t far away. Kottu is Sri Lanka’s hamburger – everybody’s favorite go-to fast food when craving something tasty and greasy.

It resembles fried rice, except instead of rice, it’s made with a type of roti known as godamba roti (a flat, crispy bread).

The roti is normally fried at the beginning of the day, piled into stacks and served as it’s ordered. When you place an order, the kottu chef will fry and chop the roti with a selection of ingredients you choose. The result is a tasty mixture of salty pieces of fried dough, lightly spiced and extremely comforting.

Kottu is served with spicy curry sauce, which you can either use as a dip or pour over your entire plate.

Some of the most skilled kottu chefs compose their own unique songs, singing while they rhythmically clank their spatula and knives against the metal frying surface, slicing the roti with each clank.

3. Kukul mas curry (chicken curry)

Simple to make, chicken curry is a common household dish in Sri Lanka. There are many variations depending on region and taste preferences.

Spices like fennel seeds, cardamom, cloves and cinnamon sticks are tempered in hot oil before being combined with chicken and spices like chili powder, curry powder, turmeric, pandan leaves, lemongrass and curry leaves.

Coconut milk contributes to the rich base of the curry gravy. Depending on the recipe, a puree of tomato is often included.

The chicken is stewed for an hour or so until the essence of the spices is infused into the chicken. Most satisfying when served with hot rice and roti.

4. Parip