A Beginners Guide to Sri Lankan Curries in Hikkaduwa
Hikkaduwa is an easy place to fall in love with Sri Lankan curries, especially at small rice and curry shops along Galle Road and family-run cafés tucked behind the beach. Start with a “rice and curry” plate, it usually arrives as a mound of rice with 3 to 6 small sides. For a first order, pick one main curry and let the sides be a surprise. What to order: fish ambul thiyal (sour, peppery tuna), devilled prawns (sweet heat with onions and capsicum), and chicken curry with roasted spices. Add dhal (parippu) for creamy comfort, pol sambol for coconut-chilli punch, and gotu kola sambol if you want something fresh and herbal. If you see jackfruit curry (kos) or breadfruit (del), take it, both are local favorites with a satisfying, starchy bite. How to eat it: mix small amounts into the rice rather than eating each bowl separately. Use your right hand if you’re comfortable, or ask for a spoon and fork, both are normal in Hikkaduwa. Start mild, then add heat with sambols. Order a king coconut or plain curd and treacle to cool things down.
