If you’re thinking about traveling to Sri Lanka, make sure Negombo is on your list. This town is a hidden gem for food lovers, especially if you’re into seafood, and they really know how to do it right here. Whether you’re someone who craves fresh seafood or you’re in the mood for some real Sri Lankan street food, this place has endless mouth-watering options. In a previous article, we talked about some of the dishes that you could try, but in this article, I’m gonna expand it a bit more and add some special dishes. So here are my top unique dishes that you must try in Negombo.
Ambul Thiyal
This dish hits home for me, and I’m not alone in feeling that way. Sri Lankans from all over the country would gladly journey far and wide just for a taste of ambul thiyal, a sour and bold fish curry that’s unlike anything else. While its roots are in the southern part of Sri Lanka, where it’s still the go-to spot for the freshest version, you can find variations all across the island. What makes this dish stand out is how it’s made.
The key ingredients are Gorka (a type of dried fruit) and black pepper. Not only do they give the curry its signature sour kick, but they also act as natural preservatives.
The real surprise, though? Once cooked, the curry isn’t saucy at all. It’s a dry dish, which is pretty uncommon in Sri Lankan cooking. If you’re in Negombo, seafood is everywhere, and you’ll want to try it all.
Fresh tuna seasoned simply with lime and pepper or prawns cooked to perfection are definitely worth adding to your food list. But here’s a tip: ambul thiyal gets even better after sitting for a day or two. Like a good bottle of wine, the flavors deepen over time. Pair it with a plate of steamed sudu kekulu rice, and you’ve got yourself a meal you won’t soon forget.
Sinhala Achcharu
Achcharu is a beloved Sri Lankan pickle made from fresh vegetables and unripe papaya.
It’s a must-have side dish, especially during special occasions like the Sinhala and Tamil New Year in April. During this festive time, families whip up batches of Achcharu to serve alongside traditional meals when guests come over to celebrate.
The mix usually includes papaya or sometimes swede (if papaya isn’t available), crunchy carrots, and tiny red pearl onions. These are spiced up with local seasonings and preserved in white wine vinegar.
What’s even more amazing is that it doesn’t need refrigeration! Just keep it sealed in a jar, and you can add a spoonful of these tangy veggies to your rice and curry whenever you want. There are a few variants of Achcharu in Sri Lanka that are made with different species and vegetables. You can find Sinhala Achcharu and Maly Achcharu, also known as Malay Pickle.
Negombo Lagoon Seafood Curry
If you find yourself in Negombo, you’re in the heart of a seafood haven, and you can’t leave without trying some of the local seafood dishes. The west coast of Sri Lanka, especially around Negombo, is famous for its mix of saltwater and freshwater lagoons, teeming with an incredible variety of seafood.
These lagoons supply fresh fish to markets all over the country. Whether you’re just arriving or wrapping up your trip in Negombo, treat yourself to some freshly caught seafood. Mud crabs and giant prawns are definite must-tries.
You can even take a trip to the local fish market and witness the early morning catches being hauled in straight from the sea. It’s a unique experience that brings you up close to the flavors of this coastal town.
Kola Kanda
A blend of soup and herbal porridge, this nourishing green drink has long been Sri Lanka’s natural answer to sugary energy boosters. Kola Kanda is a traditional herbal porridge made from a base of raw rice, coconut milk, and fresh juice from various medicinal greens.
These wild leaves – like Gotu Kola, Wel Penela, and Hathawariya (from the asparagus family) – are often combined to create a revitalizing brew. You’ll find variations of this drink across Sri Lanka, sometimes using red or brown rice, with added coconut milk, ginger, garlic, and salt for flavor.
It’s known for its health benefits, such as aiding digestion, lowering cholesterol, and strengthening the immune system. Depending on what health benefits you’re seeking, the leaves can vary, often including combinations like Gotu Kola, Kamancha, Welpenela, or Polopala.
Seeni Sambol
Seeni sambol, sometimes called Sini sambol or Sawi sambol, is a staple in Sri Lankan kitchens. It’s a type of caramelized onion relish that strikes the perfect balance between sweet, spicy, and fragrant.
You’ll often find it paired with rice, curries, or even local favorites like idiyappam (string hoppers) and appam (hoppers). It also plays a key role in dishes like lamprais and seeni sambal banis.
In Sri Lankan meals, sambol is a must-have on the side, adding that extra burst of flavor when mixed into your food. While sambols come in many varieties, pol sambol, made with grated coconut, onions, Maldive fish, and chili powder, is the most well-known.
It packs a serious punch, so approach with caution if you’re not used to heat! On the milder side, there’s lunu miris, a simpler mix of chili, onions, salt, and Maldive fish. And if you’re looking for something a bit sweeter, seeni sambol—sometimes referred to as “sugar sambol”—offers a mellow, sweet-tangy twist.
Before you wrap up your culinary journey in Negombo, make sure to try a few more must-have dishes. Don’t miss the Negombo Prawn Curry and the simple yet delicious Grilled Lagoon Crab.
For a truly local experience, dig into Kiribath with Lunu Miris or String Hoppers with Pol Sambol. Street food lovers should grab a plate of Negombo Kottu Roti and a crispy Isso Wade. If you prefer something vegetarian, the flavorful Polos Curry won’t disappoint.
And for dessert, treat yourself to Watalappam or the delightful Kavum and Kokis. These dishes are the perfect way to taste the true essence of Negombo & Sri Lanka.
