|Main ingredients||Rice or kiribath, vegetable or meat curry, spices (chili peppers, cardamom, cumin, coriander)|
Rice and curry is a popular dish in Sri Lanka, as well as in Indian Subcontinent and Bangladesh.
Rice and curry dinner comprises the following:
Each bowl contains small portions, but as is traditional in most tropical Asia, if a bowl is emptied, it is immediately refilled.
The curry uses chili peppers, cardamom, cumin, coriander and other spices. It has a distinctive taste. The Southern cuisines use ingredients like dried fish which are local to the area. The spicier preparations are believed to be among the world's hottest in terms of chili content (second only to Sylheti). While natives are born into this cuisine and develop a tolerance to spicy food, many visitors and tourists to the country often find the spiciness excessive. As a result, many local restaurants in developed and tourist areas offer special low-spice versions of local foods to cater to foreign palates or have an alternative "western" menu for visitors and tourists.