While perhaps lesser known than the fare served up by it’s northern neighbor, India, Sri Lankan cuisine is something that I enjoyed to excess whilst I was there in 2017. From sampling the delights of the fire-water, Arrak, to enjoying vegetable Daal every morning, the food and drink of Sri Lanka treated me all too well during my short three weeks there. Read on for my guide on what to seek out when you visit.

1. Fish ambul thiyal (sour fish curry)

If you weren’t aware, Sri Lanka is a minuscule, tear-drop shaped island in the South Pacific - therefore, seafood plays an important role in the food being served. Fish ambul thiyal (sour fish curry) was my personal favourite fish curry that i came across - eating in Colombo, Hikkaduwa and Kandy.

The fish is always served in cubes, then sautéed 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 flavour.

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

2. Hoppers (appa or appam)

Hoppers are the gift Sri Lankan cuisine can give to the world. In short, they are divine, highly underrated, and extremely tasty. Hoppers are made from a batter of rice flour, coconut milk and a hint of sugar. Whilst they resemble pancakes in form, they taste considerably better. While they can be either savoury or sweet, I’d recommend going for the savoury ‘Egg Hopper’ option. these are an absolute favourite with locals and tourists alike, which basically involve an egg being cracked and poured into the hopper whilst it is being cooked.Hoppers can be sweet or savoury, but one of the local favourites is egg hoppers. An egg is cracked into the bowl-shaped pancake, creating the Sri Lankan version of an "egg in the hole."

Alternatively, you’ll also find plenty of ‘string hoppers’ throughout Sri Lanka, particularly in the south. String hoppers are made from a much thicker dough and look like thin strands of spaghetti or tagliatelle, which are steamed, and usually eaten with breakfast.

3. Kottu (also, kottu roti)

Kottu is the equivalent of a pizza or hamburger in Sri Lanka. It’s basically the ‘go-to’ meal when you need somehting served up quickly and without pretension. On several hungover mornings here I smashed down a Kottu or two. The Kottu is made with a roti bread known as godamba roti. 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. The best one I ever had was in Ella - a little streetside Kottu stand run by a mother and her son; the grub on offer - absolutely divine.

4. dhal curry

Dhal curry is easily the most common curry in all of Sri Lankan cuisine, a staple in any restaurant or household. Masoor dhal (split red lentils) are first rinsed and boiled until soft. Dhal will always include a number of other ingredients, usually including onions, tomatoes and fresh green chilies, which are sauteed and mixed with tempered spices like cumin seeds, turmeric, fenugreek, mustard seeds and curry leaves.

All the ingredients are combined and usually thickened with a splash of fresh coconut milk to give the dhal a rich flavour and creamy texture.

5. Pol Sambol (coconut relish)

You’re on an island in the Pacific, you’d expect for there to be some coconut based eating right? Sri Lankan cuisine is rife with cocunt infused dishes, and thankfully, most are accompanied by a Pol Sambol, which is Pol sambol, which might also be called fresh coconut relish, is a simple blend of finely grated coconut, red onions, dried whole chilies or chili powder, lime juice, salt and Maldive fish (if available). The ingredients are diced or ground, then combined in a bowl.

In Sri Lanka, pol sambol is used as a garnish or side dish for everything and anything. It goes well with rice and curry, pol roti (coconut roti), a hot paratha, string hoppers or even just scooped up with slices of bread.

6. Lamprais

One of the few benefits to Sri Lanka’s recent colonial history is the amalgamation of Sri Lankan cuisine with those of European cultures (a small benefit, admittedly.) After the Dutch took off from Sri Lanka, they left a small community of their countrymen behind, whom helped bring about the inclusion of Lamprais to the national culinary consciousness. Lamprais are a combination of meat, rice and sambol chili sauce, wrapped into a banana leaf packet and steamed. The interesting part, however, is the meat. Ordinarily, these meat balls are the Dutch style, “friakkdels”, which go excellently with a starch or vegetable, usually either ash plantain or brinjals. Let me just say, these bad boys go more than excellently with beer or Arrak. Sample one by the sea, watch the sunset, go for a swim, you’ll be devoid of regret, I promise you.

So, there it is - the 5 meals (and one side dish) that I had on repeat like a Boyz-II-Men song whilst I was in Sri Lanka. However - this misses half of the amazing dishes and meals on offer there. Let us know your favourites in the comments below! Any questions, same deal.