Have you ever tasted a dish that tells a story with every bite? Lamprais—pronounced “lump-rye”—is one such culinary masterpiece. This Dutch Burgher-inspired Sri Lankan delicacy combines fragrant rice, tender meat curry, and vibrant sambols, all wrapped in a banana leaf for an aromatic, flavor-packed experience.
As a traveler exploring Sri Lanka’s southern coast, I stumbled upon Lamprais at a local home in Weligama. The host unwrapped the banana leaf bundle, releasing a cloud of spices that instantly transported me to the island’s colonial past. But recreating this dish at home? Daunting. That’s when I discovered CeylonEglee, a Mirissa-based culinary gem delivering authentic Lamprais straight to your doorstep in Mirissa, Weligama, Ahangama, and Midigama.
Whether you’re a busy parent, a curious foodie, or a traveler craving tradition, Lamprais offers a hassle-free taste of Sri Lanka. Skip the hours of prep and let CeylonEglee handle the hard work. Order now and savor this iconic meal today!
Lamprais is a fragrant, banana leaf-wrapped feast of spiced rice, meat curry, and sambols—a culinary legacy of Sri Lanka’s Dutch Burgher community. This guide walks you through crafting this iconic dish at home or ordering it hassle-free from CeylonEglee, delivered to Mirissa, Weligama, Ahangama, and Midigama.
Aromatic basmati rice cooked in coconut milk, layered with meat curry, fried eggplant, and zesty sambols, steamed in banana leaf for an unforgettable flavor fusion.
Heat ghee in a pan. Fry spices for 1 minute. Add rice and sauté until golden. Pour coconut milk + 1.5 cups water. Simmer until fluffy (15–20 mins).
Place rice at the leaf’s center. Top with meat curry, eggplant, plantain, and egg. Add 1 tsp of each sambol.
Servings 2
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.