Sri Lankan cuisine is extremely wide and it gained recognition due to the Portuguese, British and Dutch invaders, Arab, Indian, Malay and Moor traders. The main Sri Lankan dish is rice and it is usually served with vegetable curries, beef, fish, chicken, egg and mallum. Vegetarian curries are made from fruit or vegetable like brinjals, carrot, beetroot, beans, pumpkin, ash plantains, or banana flower. Sri Lankan curries are much hotter than those in India and made with chilli powder, cinnamon, fresh chillies, curry powder, curry leaves, turmeric, garlic, onions, ginger and coconut milk.
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