The lamprais is a traditional Sri Lankan dish with strong Dutch influences, originating from the burgher community (descendants of European colonizers, especially Dutch and Portuguese).
A one-pot dish consisting of spiced rice cooked in broth, accompanied by stewed meat (often beef, chicken, or pork), vegetable or meat meatballs (frikkadels), onion sambol (seeni sambol), egg, and sometimes fried banana or eggplant curry.
The whole dish is wrapped in a banana leaf and then baked, giving it a smoky and intense aroma.
• The name derives from “lump rice” (rice in a package).
• It is a dish for Sundays or special occasions.
• It reflects the fusion between local cuisine and European influences.
The Dutch Burgher community of Sri Lanka is a hybrid ethnic group among Dutch, Portuguese, and locals, during the Dutch colonial period (1640–1796).
This was tasted during the trip to Hikkaduwua in October 2025, within the walls of the Dutch fort of Galle, in its chicken version, with vegetable meatballs.
- Difficulty: Medium
- Cost: Economical
- Preparation time: 30 Minutes
- Cooking methods: Oven, Stove
- Cuisine: Sinhalese
- Seasonality: All seasons
Ingredients
- 1 1/2 cups long-grain rice
- 2 cups chicken broth
- 2 tbsp ghee
- 1 cinnamon stick
- 2 cloves
- 3 cardamom
- 1 onion
- to taste salt
- 1.1 lbs chicken (thighs or drumsticks)
- 2 tbsp coconut oil
- 1 tbsp toasted curry powder
- 1/2 tsp turmeric powder
- 1 onion
- 1 clove garlic
- to taste fresh ginger (grated)
- 3/4 cup coconut milk
- 3.5 oz potatoes (boiled)
- 3.5 oz red lentils (cooked)
- 1 tsp cumin seeds
- to taste turmeric powder
- to taste breadcrumbs
- to taste oil for frying
- 4 hard-boiled eggs
- to taste seeni sambol (spicy caramelized onions)
Tools
- 4 banana leaves
Steps
Cook the spiced rice:
In a saucepan, heat the ghee and add onion, cinnamon, cloves, cardamom.
Add the washed rice, toast for 2 minutes.
Pour in the hot broth, season with salt, cover, and cook until absorbed.
Prepare the chicken curry:
Saute chopped onion, garlic, and ginger in coconut oil.
Add chicken and spices, mix well.
Pour in the coconut milk, cover, and cook over medium heat for 25-30 min until obtaining a thick and enveloping curry.For the meatballs:
Mash the potatoes and mix with the lentils.
Add spices, salt (and curry leaves if desired).
Form round meatballs and coat with breadcrumbs.
Fry in hot oil until golden.Assemble the lamprais:
Spread a layer of rice on each banana leaf.
Add chicken curry, 1 hard-boiled egg, 1 meatball, onion sambol (fried banana can also be added).
Close into a packet and bake at 356 °F (180 °C) for 15-20 minutes to blend the flavors.
FAQ (Questions and Answers)
What is the difference between “unroasted” and “roasted” curry powder?
The difference between “unroasted” and “roasted” curry powder lies in the roasting of the spices and the final result in the dish. Both are typical in Sri Lanka but used in different contexts:
Unroasted Curry Powder
• Not roasted, the spices are only ground.
• It has a milder and sweeter flavor, less intense.
• Used mainly for vegetable, legume curries, or lighter dishes (e.g., lentils, pumpkin, potatoes).
• Lighter color.
Roasted Curry Powder
• The spices are roasted before being ground, often until dark.
• It has a more intense, smoky, earthy aroma.
• Used for meat curries (especially beef and lamb), richer or more robust dishes.
• Much darker color, almost brown.
• Unroasted = delicate curries, vegetables.
• Roasted = intense curries, meat.
Both are fundamental in Sinhalese cuisine, and often a family keeps both available.
What about Jaffna curry powder?
Jaffna curry powder is a spicy blend typical of northern Sri Lanka, particularly the Tamil area of Jaffna. It has distinct characteristics compared to the “classic” Sinhalese curry.
Main differences from other curry powders:
• Very spicy and intense, often hotter.
• Contains more chili, fennel seeds, dried curry leaves, cumin, coriander, fenugreek, and sometimes cloves and cinnamon.
• Often roasted, similar to roasted curry powder but with a unique aromatic profile.
• Darker color and a more robust flavor.
Typical uses:
• Fish dishes (commonly used for crab curry and shrimp).
• Lamb or mutton curry.
• Some also use it for strong-flavored vegetable stews.
In summary:
• Unroasted curry powder: delicate, for vegetables.
• Roasted curry powder: intense, for meats.
• Jaffna curry powder: spicy and hot, for fish and robust dishes — northern Tamil style.
