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Finder","On the table in 30","About","How we test","Browse countries","Menu","Close menu","Open menu","Free forever — no paywall, every recipe tested in a home kitchen","{recipes} recipes · {countries} countries · updated weekly","Search","Search 1000 recipes…","Surprise me","Passport","Dish of the week","Language","Choose your language","Search languages…","Current","Recipes not yet translated are shown in English.","Close","Load more","View all","Read more","min","Serves","Nothing found","Back","Ingredients","Method","Tips","Questions, answered","Prep","Cook","Rest","Total time","Difficulty","What can I cook tonight?","Add an ingredient…","You have everything","Missing one","Missing two","Your kitchen is the departure gate.","All rights reserved","Loading…","That did not load. Check your connection and try again.","Breadcrumb","Last updated","Your kitchen is the departure gate","Start cooking","The atlas","All countries →","Cook by course","Cook by diet","Time & skill","Tools","Site","Every recipe tested in a home kitchen","Browse by course","Browse by diet","Time, skill and tools","All countries","Surprise","My Passport","recipes","By course","By diet","Secondary","Search for recipes…","Search recipes","Open search","Main navigation","Mobile navigation",", with the country each one comes from","(optional)","Reset checklist","Tip","The recipes","· say it:","Jump to the recipe","Read the story","Pin it","Gate","Status","Nutrition \u002F serving","· estimated","Pin it on Pinterest","You might also like","All recipes →","Servings","Fewer servings","More servings","popular now","Random dish","Loading index…","countries","collections","Search DishNomad","Search dishes, countries, ingredients…","Close search","What these ingredients make","Every dish in the atlas, mapped back to the handful of ingredients it is really built on. Each combination below is a ready-made fridge: click one and the Finder loads it instantly — from sauerkraut, cabbage and smoked pork for Serbian sarma, to rice, eggs and scallions for Chinese egg fried rice. If your shopping basket already looks like one of these lines, dinner is decided.","World recipe atlas","Back to the homepage","Try one of these instead","Back to homepage","Skip to content","DishNomad is a recipe atlas: a site for cooking your way around the world, one authentic dish at a time. Every recipe belongs to a country page, every country belongs to the wider map, and the goal is always the same — not just the how of a dish, but the where and the why.","We started DishNomad because most \"international\" recipe content flattens everything it touches: the same five dishes per country, stripped of context, adapted past recognition, padded with filler. We wanted the opposite — fewer recipes, written deeply, checked against how the dish is actually made in its home kitchen, with the cultural story told honestly (including when origins are disputed, which they often are).","What we promise on every page","An answer up front: what the dish is and what it tastes like, in the first paragraph.","Original writing — never scraped, never templated, never \"a burst of flavor\".","Technique with sensory checkpoints, so you know what right looks, smells and sounds like.","Honest substitutions for cooks who cannot buy every ingredient locally.","Cultural context that is verifiable — and clearly labeled when a story is legend rather than fact.","Recipes are developed and tested by","The DishNomad Kitchen","— our editorial team. You can read exactly how we test and what we refuse to publish in our","editorial policy","Contact","Spotted an error, have a family version of a dish we cover, or want to tell us our sarma is wrong? We genuinely want to hear it — reach us through the","contact page",". If you want to reproduce a recipe or a photograph from the atlas, the","terms of use","say what is allowed without asking and what is not.","Countries on this route","The fastest way to reach us is email:","hello@dishnomad.com","We read everything. A few notes to get you the fastest answer:","Corrections","— if a recipe has an error, a broken quantity, or a cultural claim you can show is wrong, tell us the recipe name and the exact issue. Verified corrections are fixed and the page's \"updated\" date reflects it.","Recipe requests","— tell us the dish and, if you have one, the family version. Requests genuinely shape the publishing queue.","Publishers & partnerships","— put \"partnership\" in the subject line. Note that we do not publish guest posts, paid placements or \"collaborative content\"; please do not ask.","We aim to reply within a few working days. If your message concerns privacy or data, see the","privacy policy","first — the answer may already be there.","DishNomad itself sets no tracking cookies. Here is the complete picture of what your browser stores when you use the site.","Storage we use directly","localStorage","Using our content","Sauces","— saved recipes (Passport), ingredient and step checklists, servings and theme preferences. Device-only, never transmitted, no expiry; clear it via your browser settings or the reset controls on the site.","Third-party cookies","Google AdSense","— when ads are shown, Google may set advertising cookies (such as the DoubleClick cookie) to serve and measure ads, and to personalize them where you have consented. In the EEA\u002FUK, no advertising cookies are set before you respond to the consent dialog. Manage preferences at","Google Ads Settings","What we do not use","No analytics cookies — our analytics are cookie-free.","No social media pixels, no fingerprinting, no cross-site tracking of our own.","No newsletter or marketing cookies — we have no newsletter.","Controlling cookies","Every modern browser lets you block or delete cookies per site. Blocking third-party cookies will not break DishNomad — recipes, checklists and the Passport work entirely without them.","The atlas, country by country","countries ·","recipes on the route","Jump to","Continent cuisine →","Field guide","Show fewer","Browse the recipes","Read the field guide","Continent","Recipes in atlas","Must-try dishes","Pantry staples","Start with the classics","Must try","Signature pantry","The ingredients this cuisine cannot function without.","Regional kitchens","Keep traveling","Countries in this region","Every recipe on DishNomad goes through the same process before it is published. This page documents it, because \"authentic\" is an easy word to print and a hard one to earn.","Research","{z} {zemlje} · {r} recipes","More from {kontinent}","A recipe starts with how the dish is actually made in its home country: regional variants, the traditional technique, what home cooks (not just restaurants) do, and where the disputes lie. Where a dish's history is contested — as it often is — we present the competing claims rather than picking a convenient story. Cultural and historical statements are limited to what is verifiable; when something is legend, we label it as legend.","Testing","Recipes are cooked in an ordinary home kitchen with ordinary equipment before publishing. Quantities are weighed, times are clocked, and the written steps follow what actually happened at the stove — including the sensory checkpoints (what you should see, hear and smell) at each stage. If a traditional method demands equipment most homes lack, we say so openly and explain what the home adaptation costs.","What we refuse to publish","Recipes copied or paraphrased from other sites or books.","Invented \"traditions\" or unverifiable origin stories presented as fact.","Fake ratings, inflated counters or reviews. Numbers on this site are computed from real data.","Sponsored recipes or paid placements presented as editorial content.","Thin filler pages — a country or category page exists only when it has real content behind it.","When a reader shows us an error — culinary or cultural — we verify, fix and update the page's modification date. Substantive corrections are genuinely welcome:","AI assistance","We use software tools, including AI, in drafting and editing. Every published recipe is human-reviewed, tested as described above, and held to the standards on this page regardless of what tools were involved in producing it. Responsibility for everything published lies with the editorial team.","About the photographs","The dish images on this site are AI-generated illustrations, not photographs of our own test cooking. We use them because a consistent, accurate illustration of a finished dish is more useful than a mismatched stock photo, and because we would rather show you what a dish should look like than borrow someone else's kitchen. Each image is checked against the recipe it belongs to: if the illustration does not show the dish as this recipe actually produces it, it does not get published. Where an image is a genuine photograph, it is credited beneath it with its photographer and licence.","Show {n} more {zemlje}","The {zemlja} kitchen","Cooking rarely starts with a recipe — it starts with what is already in the fridge. Pick the ingredients you have and the Finder checks them against every recipe in the atlas, sorted honestly: dishes you can make right now, dishes one ingredient away, and dishes two away — always with the missing items named, so you know exactly what a trip to the store buys you. Your selection lives right in the page URL, so you can share your fridge with whoever is doing the shopping.","in your fridge","Clear all","Popular","Browse all ingredients","Can make right now","One ingredient away","Missing","Two away","Nothing within two ingredients yet — add a few more staples like onion, garlic or rice.","Add an ingredient","Takeout.","Home-cooked.","Browse by country","Boarding pass","Your kitchen","Board now","Departures — tonight's kitchen","Origin","Dish","Time","Anywhere","I'm feeling hungry — surprise me","Roll dice","Search the atlas","Every country page names its must-try dishes — the ones that explain a cuisine fastest. These are the current front doors of the atlas: a Tokyo bowl built from broth and patience, a Mexico City taco with a Lebanese passport, and the sour-cabbage centerpiece of the Serbian winter table. If you are new here, start with the one you have eaten but never made.","Newest stamps in the passport","Just landed","On the table in 30 minutes","Quick route","All under-30 recipes →","Explore by continent","The atlas is organized the way a real trip is: continent, country, dish. Each country page is a field guide — the pantry the cuisine cannot function without, how meals are structured, the regional differences locals argue about — followed by every recipe we have from that kitchen.","All {n} recipes →","Breads","How we work →","also known as","common in","Your personal cookbook","Your culinary passport","Every recipe you save stamps a country into your passport. Everything on this page lives in your browser only — we never see it. Export it as a file to move it between devices.","Countries explored","Saved recipes","Latest stamp","Stored on","This device only","Stamps collected","No stamps yet","Open any recipe and hit \"Save to passport\" — the stamp lands here, country by country.","Field guide →","Export passport","Import passport","Clear the passport","DishNomad is a static website. We have no user accounts, no comment system and no database of visitors. This policy explains the small amount of data processing that does happen, and by whom.","Data stored on your device","Features like saved recipes (the Culinary Passport), ingredient checklists and your servings or theme preferences are stored in your browser's",", on your device only. This data never leaves your browser, is never transmitted to us, and is deleted when you clear your browser data. You can export or wipe your Passport data yourself at any time from the Passport page.","Analytics","We use privacy-respecting, cookie-free analytics (Cloudflare Web Analytics) to see aggregate page views and performance. It does not use cookies, does not fingerprint you, and does not track you across sites. We cannot identify individual visitors.","Advertising","DishNomad may display advertising served through",". Google and its partners may use cookies (including the DoubleClick cookie) and similar technologies to serve ads based on your prior visits to this and other websites, and to measure ad performance. You can opt out of personalized advertising at","Street food",". Visitors in the EEA\u002FUK are shown a consent dialog before any advertising cookies are set, and can decline personalized ads there. See also","how Google uses information from partner sites",". Every cookie and every piece of browser storage this site uses is listed, with its purpose and lifetime, in the","cookie policy","Email","If you email us, we keep the correspondence for as long as needed to handle your message. We do not add you to any list, and we have no newsletter.","Your rights","Under GDPR and similar laws you have rights of access, correction and erasure over personal data. Since we hold essentially none — advertising data is processed by Google as an independent controller — most requests are best directed to Google via the links above. For anything else, contact us at","Changes","If this policy changes materially — for example, if we ever add a newsletter or comments — the date above will change and the new policy will be published on this page before taking effect.","Why this recipe works","Equipment","Instructions","Tips from our kitchen","Substitutions","Variations","Storage & reheating","Serve with","All recipes, A to Z","Jump to country","Every dish, every country, every kitchen — type what you are craving and the atlas finds the route.","Or start from a route","Dish, country, ingredient…","By using DishNomad you agree to these terms. They are short and in plain language on purpose.","All text, photography and illustrations on DishNomad are our original work and are protected by copyright. You are welcome to cook from the site, print recipes for personal use, and share links anywhere. You may not republish our recipes, stories or images — whether copied or lightly reworded — on other websites, apps, books or courses without written permission. Lists of ingredients are not copyrightable and we make no claim over them; our written instructions, stories and photography are.","Cooking is at your own risk","Recipes involve heat, sharp tools and raw ingredients. Follow safe food-handling practices, cook meat and eggs to temperatures appropriate for your health situation, and use your judgment — especially with fermented foods, canning or allergens. DishNomad provides recipes as general information, not professional, dietary or medical advice.","Nutrition and allergen information","Nutrition figures on the site are estimates calculated from typical ingredients and are clearly labeled as such. They are not laboratory values. Always check actual product labels for allergens and nutrition if this matters for your health.","No warranty","The site is provided \"as is\". We work hard on accuracy — see the","— but we do not warrant that every page is error-free, and we are not liable for outcomes of using the site beyond what the law requires.","External links and ads","Pages may contain advertising served by Google AdSense and links to external sites. We are not responsible for the content or practices of third parties.","Questions about these terms:","Load more {noun}","{n} left","+{n} more →","© {god} DishNomad","Dish of the week: {jelo}","Explore all {n} countries by continent →","All {n} of them, alphabetically","recipes on this route","recipe on this route","Must try in {zemlja}","incl. {vreme} rest","{iso} · stamped","Reset to {n}","Now showing amounts for {n} servings","Nothing found for \"{upit}\" — try an ingredient or a country.","Show more combos · {n} left","The dishes that explain the {zemlja} kitchen fastest — if you cook only a few things from this page, cook these.","Inside the {zemlja} kitchen","{n} staples","How people eat in {zemlja}","{zemlja} cooks {n} distinctly different ways depending on where you stand — here is what changes between them.","All {zemlja} recipes","recipes and counting","recipe and counting","{kontinent} cuisine","{r} authentic recipes from {z} countries — the technique, the story and the substitutions that actually work. Your kitchen is the departure gate.","{r} recipes · {z} countries","All {n} countries →","{n} {ricette} saved","{n} items","The story behind {jelo}","Keep exploring {zemlja}","{sastojak} recipes","Recipe by {autor} · published {obj} · updated {azur}","More from {zemlja}","Nothing found for \"{upit}\" — try an ingredient, a dish or a country name.","Every country page on DishNomad is written as a field guide, not a category list: what defines the cuisine, the ingredients its pantry cannot function without, how meals are actually structured and eaten, the regional differences locals argue about — and then the recipes, starting with the must-try classics. We only open a country page once it has real recipes behind it, so everything you see below is cookable today. The stamps accumulate as we travel: {n} {zemlje} so far, with new kitchens added continuously. If your country is missing, it is on the route — the atlas is built dish by dish, and shortcuts are against the house rules.","This is the complete index — every recipe on DishNomad, grouped by country. Each one follows the same standard: an answer up front about what the dish is and tastes like, the full technique with sensory checkpoints, honest substitutions, and the cultural story behind it. We publish slowly on purpose; a dish earns its place here by being tested in a home kitchen and checked against how it is actually cooked in its home country. Currently {r} recipes across {z} countries — the atlas grows every week.","country","recipe","Breakfast","Appetizers","Soups","Main courses","Sides","Desserts","Snacks","Drinks","Vegetarian","Vegan","Gluten-free","Dairy-free","Pescatarian","Halal-friendly","Nut-free","Easy","Intermediate","Advanced","Editorial policy","Privacy policy","Terms of use","Cookie policy","Diet","All recipes A to Z →","Time & skill","Browse by time and skill","Fridge Finder — cook with what you have →","Calories","Protein","Carbs","Fat","Fiber","Sugar","Sodium","All recipes A–Z","Countries & Cuisines","About the atlas","Open Fridge Finder","All Recipes A–Z","DishNomad — Authentic Recipes From Around the World","Under {n} minutes","On time","Boarding","Long haul","hr",{"faq":393,"tips":409,"emoji":416,"intro":417,"story":418,"storage":419,"whyThis":420,"equipment":425,"nutrition":429,"serveWith":436,"variations":438,"ingredients":448,"instructions":483,"pronunciation":502,"substitutions":503,"slug":515,"title":516,"shortTitle":517,"nativeName":518,"countrySlug":519,"baseServings":520,"prepMinutes":430,"cookMinutes":9,"difficulty":521,"course":522,"diet":524,"mainIngredients":528,"images":529,"keywords":539,"publishedAt":546,"updatedAt":546,"authorSlug":547,"summary":548,"localeSlug":515,"alternates":549},[394,397,400,403,406],{"answer":395,"question":396},"You can, but pulse rather than blend and keep it brief. A processor chops instead of crushing, so the chile and onion never bleed into the coconut and the sambol stays pale and speckled with sharp raw onion. Pulsing three or four times and finishing by hand in a bowl gets close to the pounded texture.","Can I make pol sambol in a food processor?",{"answer":398,"question":399},"Maldive fish, or umbalakada, is tuna that has been boiled, smoked and sun-dried until rock hard, then flaked. It gives Sri Lankan sambols their savoury depth without tasting overtly fishy. You do not strictly need it — the sambol is still good without — but it is the difference between a chile-coconut relish and the real thing.","What is Maldive fish and do I really need it?",{"answer":401,"question":402},"Either the chile was too fine and pale, or the mixture was not worked hard enough. The red comes from crushing coarse chile flakes together with onion until their moisture releases and dyes the coconut. Keep pressing and folding for another minute or two and the colour will deepen visibly.","Why is my sambol pink instead of red?",{"answer":404,"question":405},"Traditionally yes, but it is eaten in small amounts alongside milder food, so the heat is diluted on the plate. Start with half the chile if you are unsure, taste, and add more — since nothing is cooked you can adjust freely right up until it is served.","Is pol sambol very spicy?",{"answer":407,"question":408},"No. The sugar makes the sambol cloying and fights the salt and lime that define it. Use unsweetened desiccated coconut, frozen grated coconut, or fresh — and if only sweetened is available, it is better to make lunu miris, the coconut-free onion and chile sambol, instead.","Can I use sweetened desiccated coconut?",[410,411,412,413,414,415],"Fresh coconut is worth the work: crack it, prise out the flesh, peel off the brown skin and grate on the fine side of a box grater.","If using desiccated coconut, sprinkle over warm water a tablespoon at a time and wait five minutes — it should feel moist and springy, never wet or clumped.","Use the chile flakes Sri Lankans use if you can find them: coarse, bright red and more about colour and fragrance than raw heat.","Work the onion and chile together first, before the coconut joins, so their juices are released and can dye the coconut properly.","Season and add lime at the very end, taste, then push it further than feels sensible — pol sambol eaten alone should be almost too salty and sharp.","Squeeze the finished sambol into a rough ball in your palm; if it holds its shape briefly it has the right moisture.","🥥","Pol sambol is fresh coconut turned into a condiment: white shreds of scraped coconut worked by hand with dried chile flakes, sliced red onion, salty Maldive fish and enough lime to make the whole thing tingle. Pounding matters as much as the ingredients, because pressure bruises the onion and chile into the coconut and stains it a deep brick red instead of leaving pink flecks on white. It tastes hot, salty and faintly sweet from the coconut itself, with a lime sharpness that lifts everything it sits next to. Sri Lankans eat it with hoppers at breakfast, with rice and curry at lunch and with bread when there is nothing else in the house.","There is a stone for this. The miris gala is a flat grinding slab with a heavy roller, and in a traditional Sri Lankan kitchen it is where sambols get made — not chopped, not blitzed, but crushed under weight until the ingredients stop being separate things. Coconut is the other constant: an island covered in palms produces a cuisine where the nut appears at every meal in some form, and the hand scraper that shaves the flesh out of a halved shell in curled white threads is still standard equipment in homes that own no other specialised tool.\n\nPol sambol is the most democratic dish on the island. It costs almost nothing, needs no cooking, and turns a plate of plain rice into a meal, which is why it has been the fallback of poor households and the default accompaniment of rich ones for as long as anyone can document. It appears next to hoppers, string hoppers, pittu, milk rice and roti; it goes into sandwiches; it is spooned onto the side of a rice and curry plate as reliably as bread appears in a European one. Ask a Sri Lankan abroad what they miss and this comes up before any curry.\n\nThe Maldive fish is the part outsiders skip and the part that matters most. Umbalakada is tuna that has been boiled, smoked and sun-dried until it is as hard as wood, then flaked or pounded into a savoury dust. It carries the same job that anchovy does in a Mediterranean kitchen: it does not read as fish in the finished sambol, it just makes everything taste more like itself. Leave it out and you get a bright, pleasant chile-coconut relish. Put it in and you get pol sambol.","Pol sambol is at its best within an hour of making, when the coconut is still moist and the lime is fresh. It keeps 2 days refrigerated in a sealed jar, though the colour deepens and the lime fades — refresh with a fresh squeeze before serving. Do not freeze the fresh version; the coconut turns watery on thawing. If you want it to last, dry-roast it in a pan until crumbly and it will keep a week in the fridge.",[421,422,423,424],"Pounding method explained properly, so the sambol turns uniformly red rather than staying speckled and raw-tasting.","Honest instructions for desiccated coconut, including how much water to add and how long to let it drink.","Balanced for lime and salt at the end rather than the start, which is where the seasoning actually lands.","Five minutes, no cooking, and it upgrades plain rice, bread or eggs on its own.",[426,427,428],"Mortar and pestle or a sturdy bowl","Coconut scraper or box grater","Sharp knife",{"fat":430,"carbs":431,"fiber":432,"sugar":433,"sodium":434,"protein":433,"calories":435,"estimated":8},15,7,4,3,480,165,[437],"Hoppers or string hoppers at breakfast, rice and dhal curry at lunch, or simply pressed into a folded piece of bread.",[439,442,445],{"name":440,"description":441},"Lunu miris","The coconut-free sibling: red onion, chile, Maldive fish, salt and lime pounded to a wet paste. Sharper and hotter, and the standard partner for milk rice.",{"name":443,"description":444},"Roasted pol sambol","Toast the finished sambol in a dry pan for a few minutes until it dries out and smells nutty. It keeps far longer and tastes deeper, though it loses the fresh lime lift.",{"name":446,"description":447},"Tomato pol sambol","A finely chopped ripe tomato worked in at the end makes a juicier, milder version often served with bread or string hoppers.",[449,455,460,465,469,473,476,480],{"qty":450,"ref":451,"name":452,"note":453,"unit":454},250,"coconut","freshly scraped coconut, from about half a coconut","or 150 g unsweetened desiccated coconut rehydrated with warm water","g",{"qty":456,"ref":457,"name":458,"unit":459},2,"chili-flakes","coarse dried red chile flakes","tbsp",{"qty":461,"ref":462,"name":463,"unit":464},1,"onion","small red onion, very finely sliced","piece",{"qty":456,"ref":466,"name":467,"note":468,"unit":459,"optional":8},"dried-shrimp","Maldive fish flakes (umbalakada)","or crushed bonito flakes; omit for a vegan sambol",{"qty":461,"ref":470,"name":471,"unit":472,"optional":8},"garlic","garlic, peeled","clove",{"qty":461,"ref":474,"name":475,"unit":464},"lime","lime, juiced",{"qty":461,"ref":477,"name":478,"unit":479,"optional":8},"black-pepper","freshly ground black pepper","pinch",{"qty":461,"name":481,"unit":482},"flaky sea salt, plus more to taste","tsp",[484,488,492,496,499],{"text":485,"title":486,"timerSeconds":487},"Scrape the flesh from half a fresh coconut, or peel and finely grate the white flesh. If using desiccated coconut, put it in a bowl and sprinkle over warm water a tablespoon at a time, tossing between additions, until it feels moist and springy rather than dusty — usually 6 to 8 tablespoons. Leave it 5 minutes to drink.","Prepare the coconut",300,{"tip":489,"text":490,"title":491},"No mortar? Put everything on a board and press and drag it with the flat of a heavy knife until it smears.","Pound the chile flakes, sliced onion, garlic and Maldive fish together in a mortar until the onion breaks down and the mixture turns into a wet, deep red paste. Do not stop while there are still recognisable onion slices — this is where the colour and the flavour come from.","Crush the aromatics",{"text":493,"title":494,"timerSeconds":495},"Add the coconut a handful at a time, pressing and folding it into the paste with the pestle or your fingertips. Keep going for 2 to 3 minutes, until every shred has taken on an even brick-red colour and no white patches remain.","Work in the coconut",180,{"text":497,"title":498},"Add the salt, black pepper and most of the lime juice and mix through. Taste: it should be assertively salty, clearly hot and sharp enough to make you blink. Adjust with more lime or salt until it does.","Season and sharpen",{"text":500,"title":501},"Squeeze a spoonful into a ball in your palm — it should just hold together, then crumble when nudged. If it is dry, add a little more lime juice; if it is soggy, work in a spoonful of dry coconut. Serve within the hour, mounded beside rice, hoppers or bread.","Check the texture and serve","pol sam-BOL",[504,508,511],{"note":505,"swap":506,"original":507},"Frozen grated coconut from a South Asian grocer is closer than desiccated and thaws in minutes. Sweetened desiccated coconut does not work at all here.","150 g unsweetened desiccated coconut plus 6–8 tbsp warm water","Fresh scraped coconut",{"note":509,"swap":510,"original":467},"All three supply the cured savoury note. Omit entirely for a vegan sambol and add an extra pinch of salt to compensate.","Crushed bonito flakes, or a small pounded dried shrimp, or 1 tsp fish sauce",{"note":512,"swap":513,"original":514},"Generic hot chile powder alone will make the sambol fiery long before it turns properly red.","Kashmiri chile powder for colour plus a pinch of hot chile flakes for heat","Sri Lankan chile flakes","pol-sambol","Pol Sambol (Sri Lankan Coconut Chili Relish)","Pol Sambol","පොල් සම්බෝල","sri-lanka",6,"easy",[523],"side",[525,526,527],"gluten-free","dairy-free","pescatarian",[451,457,462,474],[530,533,535,537],{"alt":531,"src":532},"A mound of brick-red Sri Lankan pol sambol made from scraped coconut, chile and red onion with a lime half beside it","\u002Fimages\u002Frecipes\u002Fpol-sambol\u002Fhero.jpg",{"alt":531,"src":534},"\u002Fimages\u002Frecipes\u002Fpol-sambol\u002Fhero-16x9.jpg",{"alt":531,"src":536},"\u002Fimages\u002Frecipes\u002Fpol-sambol\u002Fhero-1x1.jpg",{"alt":531,"src":538},"\u002Fimages\u002Frecipes\u002Fpol-sambol\u002Fhero-4x3.jpg",[540,541,542,543,544,545],"pol sambol","coconut sambol","sri lankan relish","maldive fish","chile coconut condiment","sri lanka","2026-08-21","dishroute-kitchen","Scraped fresh coconut pounded with dried chile, red onion, Maldive fish and lime until it turns brick red — the salty, hot, five-minute relish that goes beside every Sri Lankan plate.",{"en":550},"\u002Frecipe\u002Fpol-sambol",{"items":552,"total":708,"page":461,"limit":829,"hasMore":830},[553,587,615,646,675,703,733,743,771,799],{"slug":554,"title":555,"shortTitle":556,"nativeName":557,"countrySlug":519,"region":558,"baseServings":432,"prepMinutes":559,"cookMinutes":560,"restMinutes":561,"difficulty":562,"course":563,"diet":565,"mainIngredients":566,"images":569,"keywords":579,"publishedAt":546,"updatedAt":546,"authorSlug":547},"ambul-thiyal","Ambul Thiyal (Sri Lankan Sour Fish Curry)","Ambul Thiyal","ඇඹුල් තියල්","Southern Province",25,30,20,"medium",[564],"main",[527,525,526],[567,477,568,470],"tuna","curry-leaves",[570,573,575,577],{"alt":571,"src":572},"Dark glossy cubes of Sri Lankan sour tuna curry in a shallow clay pot with curry leaves and cinnamon","\u002Fimages\u002Frecipes\u002Fambul-thiyal\u002Fhero.jpg",{"alt":571,"src":574},"\u002Fimages\u002Frecipes\u002Fambul-thiyal\u002Fhero-16x9.jpg",{"alt":571,"src":576},"\u002Fimages\u002Frecipes\u002Fambul-thiyal\u002Fhero-1x1.jpg",{"alt":571,"src":578},"\u002Fimages\u002Frecipes\u002Fambul-thiyal\u002Fhero-4x3.jpg",[580,581,582,583,584,585,586],"ambul thiyal","sri lankan sour fish curry","goraka","dry tuna curry","black pepper fish","southern sri lanka","fish preservation",{"slug":588,"title":589,"shortTitle":590,"nativeName":591,"countrySlug":519,"region":592,"baseServings":432,"prepMinutes":559,"cookMinutes":593,"restMinutes":560,"difficulty":562,"course":594,"diet":595,"mainIngredients":596,"images":599,"keywords":609,"publishedAt":546,"updatedAt":546,"authorSlug":547},"sri-lankan-black-pork-curry","Kalu Uru Mas (Sri Lankan Black Pork Curry)","Kalu Uru Mas","කළු ඌරු මස්","Western and southern coast",95,[564],[525,526],[597,477,568,598],"pork-shoulder","vinegar",[600,603,605,607],{"alt":601,"src":602},"Near-black Sri Lankan pork curry in a clay pot, glossy cubes coated in dark gravy with curry leaves on top","\u002Fimages\u002Frecipes\u002Fsri-lankan-black-pork-curry\u002Fhero.jpg",{"alt":601,"src":604},"\u002Fimages\u002Frecipes\u002Fsri-lankan-black-pork-curry\u002Fhero-16x9.jpg",{"alt":601,"src":606},"\u002Fimages\u002Frecipes\u002Fsri-lankan-black-pork-curry\u002Fhero-1x1.jpg",{"alt":601,"src":608},"\u002Fimages\u002Frecipes\u002Fsri-lankan-black-pork-curry\u002Fhero-4x3.jpg",[610,611,582,612,613,614,545],"kalu uru mas","sri lankan black pork curry","black curry powder","vinegar braised pork","burgher cooking",{"slug":616,"title":617,"shortTitle":618,"nativeName":619,"countrySlug":519,"region":620,"baseServings":432,"prepMinutes":559,"cookMinutes":561,"difficulty":562,"course":621,"diet":623,"mainIngredients":624,"images":629,"keywords":639,"publishedAt":546,"updatedAt":546,"authorSlug":547},"kottu-roti","Kottu Roti (Sri Lankan Chopped Flatbread Stir-Fry)","Kottu Roti","කොත්තු රොටී","Colombo and the West Coast",[622],"street-food",[],[625,626,627,628,568],"chicken","eggs","cabbage","leek",[630,633,635,637],{"alt":631,"src":632},"Chopped kottu roti piled on a plate, ribbons of flatbread mixed with egg, leek, carrot and shredded chicken curry","\u002Fimages\u002Frecipes\u002Fkottu-roti\u002Fhero.jpg",{"alt":631,"src":634},"\u002Fimages\u002Frecipes\u002Fkottu-roti\u002Fhero-16x9.jpg",{"alt":631,"src":636},"\u002Fimages\u002Frecipes\u002Fkottu-roti\u002Fhero-1x1.jpg",{"alt":631,"src":638},"\u002Fimages\u002Frecipes\u002Fkottu-roti\u002Fhero-4x3.jpg",[640,641,642,643,644,645],"kottu roti","sri lankan street food","chopped roti","godhamba roti","curry stir-fry","late night food",{"slug":647,"title":648,"shortTitle":649,"nativeName":650,"countrySlug":519,"region":651,"baseServings":432,"prepMinutes":561,"cookMinutes":652,"difficulty":521,"course":653,"diet":654,"mainIngredients":655,"images":658,"keywords":668,"publishedAt":546,"updatedAt":546,"authorSlug":547},"sri-lankan-chicken-curry","Kukul Mas Curry (Sri Lankan Roasted-Spice Chicken Curry)","Kukul Mas Curry","කුකුල් මස් කරි","Island-wide",45,[564],[525,526],[625,656,568,657],"coconut-milk","cinnamon",[659,662,664,666],{"alt":660,"src":661},"Dark brown Sri Lankan chicken curry in a clay pot with curry leaves, pandan and a swirl of coconut milk","\u002Fimages\u002Frecipes\u002Fsri-lankan-chicken-curry\u002Fhero.jpg",{"alt":660,"src":663},"\u002Fimages\u002Frecipes\u002Fsri-lankan-chicken-curry\u002Fhero-16x9.jpg",{"alt":660,"src":665},"\u002Fimages\u002Frecipes\u002Fsri-lankan-chicken-curry\u002Fhero-1x1.jpg",{"alt":660,"src":667},"\u002Fimages\u002Frecipes\u002Fsri-lankan-chicken-curry\u002Fhero-4x3.jpg",[669,670,671,672,673,674,545],"kukul mas curry","sri lankan chicken curry","roasted curry powder","coconut milk curry","pandan","rice and curry",{"slug":676,"title":677,"shortTitle":678,"nativeName":679,"countrySlug":519,"region":680,"baseServings":432,"prepMinutes":681,"cookMinutes":593,"difficulty":682,"course":683,"diet":684,"mainIngredients":685,"images":687,"keywords":697,"publishedAt":546,"updatedAt":546,"authorSlug":547},"lamprais","Lamprais (Dutch Burgher Banana Leaf Rice Parcel)","Lamprais","ලම්ප්‍රයිස්","Colombo and the Burgher west coast",60,"hard",[564],[],[686,597,625,656],"basmati-rice",[688,691,693,695],{"alt":689,"src":690},"An opened banana leaf parcel of Sri Lankan lamprais with ghee rice, dark meat curry, a fried frikkadel and seeni sambol","\u002Fimages\u002Frecipes\u002Flamprais\u002Fhero.jpg",{"alt":689,"src":692},"\u002Fimages\u002Frecipes\u002Flamprais\u002Fhero-16x9.jpg",{"alt":689,"src":694},"\u002Fimages\u002Frecipes\u002Flamprais\u002Fhero-1x1.jpg",{"alt":689,"src":696},"\u002Fimages\u002Frecipes\u002Flamprais\u002Fhero-4x3.jpg",[676,698,699,700,701,702,545],"sri lankan burgher food","banana leaf rice parcel","seeni sambol","frikkadel","ghee rice",{"slug":704,"title":705,"shortTitle":706,"nativeName":707,"countrySlug":519,"region":651,"baseServings":432,"prepMinutes":708,"cookMinutes":559,"difficulty":521,"course":709,"diet":710,"mainIngredients":714,"images":717,"keywords":727,"publishedAt":546,"updatedAt":546,"authorSlug":547},"sri-lankan-dhal-curry","Parippu (Sri Lankan Red Lentil Coconut Curry)","Parippu","පරිප්පු",10,[564],[711,712,525,526,713],"vegetarian","vegan","nut-free",[715,656,568,716],"lentils","turmeric",[718,721,723,725],{"alt":719,"src":720},"Bowl of creamy golden Sri Lankan red lentil curry topped with fried curry leaves, browned shallots and dried red chiles","\u002Fimages\u002Frecipes\u002Fsri-lankan-dhal-curry\u002Fhero.jpg",{"alt":719,"src":722},"\u002Fimages\u002Frecipes\u002Fsri-lankan-dhal-curry\u002Fhero-16x9.jpg",{"alt":719,"src":724},"\u002Fimages\u002Frecipes\u002Fsri-lankan-dhal-curry\u002Fhero-1x1.jpg",{"alt":719,"src":726},"\u002Fimages\u002Frecipes\u002Fsri-lankan-dhal-curry\u002Fhero-4x3.jpg",[728,729,730,672,731,732],"parippu","sri lankan dhal","red lentil curry","tempering","vegan curry",{"slug":515,"title":516,"shortTitle":517,"nativeName":518,"countrySlug":519,"baseServings":520,"prepMinutes":430,"cookMinutes":9,"difficulty":521,"course":734,"diet":735,"mainIngredients":736,"images":737,"keywords":742,"publishedAt":546,"updatedAt":546,"authorSlug":547},[523],[525,526,527],[451,457,462,474],[738,739,740,741],{"alt":531,"src":532},{"alt":531,"src":534},{"alt":531,"src":536},{"alt":531,"src":538},[540,541,542,543,544,545],{"slug":744,"title":745,"shortTitle":746,"nativeName":747,"countrySlug":519,"region":651,"baseServings":432,"prepMinutes":430,"cookMinutes":560,"restMinutes":748,"difficulty":562,"course":749,"diet":751,"mainIngredients":752,"images":754,"keywords":764,"publishedAt":546,"updatedAt":546,"authorSlug":547},"sri-lankan-hoppers","Sri Lankan Hoppers (Appa, Bowl-Shaped Coconut Pancakes)","Sri Lankan Hoppers","ආප්ප",420,[750],"breakfast",[711,525,526,713],[656,753,626],"yeast",[755,758,760,762],{"alt":756,"src":757},"Bowl-shaped Sri Lankan egg hopper with a lacy crisp golden rim and a soft set egg in the centre","\u002Fimages\u002Frecipes\u002Fsri-lankan-hoppers\u002Fhero.jpg",{"alt":756,"src":759},"\u002Fimages\u002Frecipes\u002Fsri-lankan-hoppers\u002Fhero-16x9.jpg",{"alt":756,"src":761},"\u002Fimages\u002Frecipes\u002Fsri-lankan-hoppers\u002Fhero-1x1.jpg",{"alt":756,"src":763},"\u002Fimages\u002Frecipes\u002Fsri-lankan-hoppers\u002Fhero-4x3.jpg",[765,766,767,768,769,770],"hoppers","appa","egg hopper","sri lankan breakfast","fermented rice batter","coconut pancake",{"slug":772,"title":773,"shortTitle":774,"nativeName":775,"countrySlug":519,"baseServings":776,"prepMinutes":559,"cookMinutes":560,"restMinutes":777,"difficulty":562,"course":778,"diet":779,"mainIngredients":780,"images":783,"keywords":793,"publishedAt":546,"updatedAt":546,"authorSlug":547},"wambatu-moju","Wambatu Moju (Sri Lankan Pickled Eggplant)","Wambatu Moju","වම්බටු 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out","\u002Fimages\u002Frecipes\u002Fwatalappan\u002Fhero.jpg",{"alt":815,"src":818},"\u002Fimages\u002Frecipes\u002Fwatalappan\u002Fhero-16x9.jpg",{"alt":815,"src":820},"\u002Fimages\u002Frecipes\u002Fwatalappan\u002Fhero-1x1.jpg",{"alt":815,"src":822},"\u002Fimages\u002Frecipes\u002Fwatalappan\u002Fhero-4x3.jpg",[800,824,825,826,827,828,545],"sri lankan dessert","coconut custard","kithul jaggery","steamed custard","eid dessert",24,false,1788563740925]