Sri Lankan Hot Chili Curry Recipe – Traditional Miris Curry
A fiery Sri Lankan Hot Chili Curry (Miris Curry) made with red chilies, spices, and coconut oil. Perfect as a spicy side dish with rice or traditional curries.
Ingredients
No ingredients listed.
Taste as you go. Traditional Hela cuisine balances heat, salt, and acidity by feel — trust your senses.
Method
Prepare the Chilies
If using dried chilies, soak them in warm water for 10 minutes and blend into a coarse paste. Fresh chilies can be chopped or blended as desired.
Heat the Oil
Heat coconut oil in a pan or small pot over medium heat.
Add Aromatics
Add mustard seeds (if using), sliced onion, crushed garlic, crushed ginger, and curry leaves. Sauté until fragrant and onions are golden.
Add Spices
Add turmeric powder, roasted curry powder, black pepper, and salt. Stir well to combine.
Cook the Chili Paste
Add the prepared chili paste into the pan. Fry for 3–5 minutes until the raw smell disappears.
Add Water
Pour in ½ cup of water and simmer for 5–10 minutes until the curry thickens and the oil separates slightly.
Finish
Adjust salt and spice levels. Serve hot as a fiery side dish or condiment with rice, kiribath, or other curries.