Sinhala cuisine

Sri Lankan cuisine has been shaped by many historical, cultural, and other factors. Foreign traders who brought new food items; influences from Indonesian cuisine and the cuisine of Southern India have all helped to shape Sri Lankan cuisine. Today, some of the staples of Sri Lankan cuisine are rice, coconut, and spices. The latter are used due to Sri Lanka's history as a spice producer and trading post over several centuries.

The central feature of Sri Lankan cuisine is boiled or steamed rice, served with a curry of fish, chicken, beef or mutton, along with other curries made with vegetables, lentils, or fruits.

Dishes are accompanied by pickled fruits or vegetables, chutneys, and sambols. coconut sambol is especially common, a paste of ground coconut mixed with chili peppers, dried Maldive fish, and lime juice.

Kottu is a spicy stir-fry of shredded roti bread with vegetables. Optional ingredients include eggs, meat, or cheese. It was invented in Batticaloa and literally means 'chopped roti' in Tamil.

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Wikipedia