Sri Lankan Leeks Curry
If you’ve never cooked with leeks before, this recipe is going to change that. This Sri Lankan Leeks Curry is simple, quick, and made with just a handful of ingredients. It’s the kind of side dish that quietly steals the show on a rice and curry plate.
I grew up eating this curry as part of a bigger meal – a little scoop alongside rice, dhal, and maybe a piece of meat or fish. It’s one of those simple, vegetable dishes that goes well with rice and curry.
A finishing sprinkle of Maldive fish (dried tuna) gives that deep umami flavour you shouldn’t skip.
I’ve made this more times than I can count, and the one thing I always tell people is: clean your leeks properly. More on that below.
What Is Sri Lankan Leeks Curry?
In Sri Lanka, leeks are an everyday vegetable. Just like green onions are tossed into noodles and soups here, leeks are used the same way back home.
They go into noodles, soups, and of course, curries like this one. This is a dry curry, meaning there’s no coconut milk or sauce – just leeks cooked down with spices until they’re tender.
It’s a staple in a traditional rice and curry spread, but it works beautifully with roti too.
Ingredient Notes
*(Quantities in the recipe card below).
- Leeks – Make sure they’re well cleaned before slicing (see below)
- Curry leaves – a small sprig would do.
- Onion – just half a small one, finely chopped; adds a gentle sweetness to the base
- Green chilli – sliced; adjust to your heat preference
- Red chilli flakes – For heat and this alone carries this dish as we don’t add any other spices.
- Chilli powder – adds a little color.
- Tomato – optional, but adds a slight tang and a tiny bit of moisture; only half a small one
- Maldive fish chips – the secret weapon; it gives the curry that deep, savoury umami flavour that makes it taste Sri Lankan; find it at any South Asian grocery store
- Oil – just a tablespoon to get everything going
Before You Start – How to Clean Leeks
This is genuinely the most important step. Leeks trap dirt between their layers, especially in the green tops. If you skip this, you’ll end up biting into grit and that’s not a great experience.
Here’s how to do it properly:
- Slice off the root end and trim any rough outer leaves
- Cut the leek in half lengthways – this is especially important for the green tops
- Fan out the layers and rinse under cold running water, separating each layer as you go
- Shake off the excess water and pat dry before slicing
How to Make Sri lankan Leeks Curry
*(Full instructions in the recipe card below).
- Prep the Leeks: Clean the leeks thoroughly using the method above – don’t skip this part! Once dry, slice them into thin rounds. Use both white and green parts of the leek. Set aside.
- Sauté the Base: Heat the oil in a pan over medium heat. Add the curry leaves first and let them sizzle for about 30 seconds. Add the chopped onion and sauté until softened and lightly golden, about 2-3 minutes.
- Add the Leeks and Spices: Add the sliced leeks to the pan along with the chilli powder, chilli flakes, and green chillies. If you’re using tomato, add that in now too. Give everything a good stir so the leeks are well coated in all those spices.
- Cook Until Tender: Sauté on medium heat, stirring occasionally, until the leeks are fully cooked through and tender. This takes about 8-10 minutes. The leeks will shrink down and soak up all those spices beautifully.
- Finish with Maldive Fish: Once the leeks are cooked, sprinkle over the Maldive fish chips and give it one final toss. Taste and adjust salt if needed. Serve warm.
Recipe Tips
- No Maldive fish? Leave it out for a vegan version – it’ll still be a lovely curry. You can also substitute with a small amount of dried shrimp if you have it on hand.
- Want more heat? Add an extra green chilli or increase the chilli flakes.
- Tomato tip: It adds a slight tang and a little moisture. Skip it for a drier finish – both versions work perfectly.
A Part of Rice and Curry Meal
Leeks curry is made to be part of a rice and curry spread. I love serving it with a big scoop of steamed white rice.
Add a bowl of dal curry or potato curry and a meat curry/chicken curry or fish curry to the table and you’ve got yourself a proper Sri Lankan meal.
I hope this one becomes a regular in your kitchen – it’s simple, it’s quick, and it’s the kind of recipe that reminds you that the best food doesn’t need to be complicated. Enjoy!
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Recipe
Sri Lankan Leeks Curry
Ingredients
- 2 leeks
- 1 tbsp oil
- ½ onion small, finely chopped
- 1 sprig curry leaves
- 1 green chilli sliced
- ½ tsp chilli powder
- 1 tsp red chilli flakes
- ½ tsp salt adjust to taste
- ½ tomato small, chopped (optional)
- 2 tsp Maldive fish chips
Instructions
- Clean and slice the leeks- Slice off the root end and cut the leek in half lengthways – especially through the green tops. Fan out the layers and rinse thoroughly under cold running water, separating each layer to wash out any hidden dirt. Pat dry and slice into thin rounds.
- Sauté the base- Heat the oil in a pan over medium heat. Add the curry leaves and chopped onion and sauté until softened and lightly golden, about 2-3 minutes.
- Add the leeks and spices- Tip in the sliced leeks along with the chilli powder, chilli flakes, and green chilli. If you're using tomato, add it in now too. Give everything a good stir so the leeks are well coated in the spices.
- Cook until tender- Sauté on medium heat, stirring occasionally, for about 8-10 minutes until the leeks are fully cooked through and tender. They'll shrink down. Medium heat is the way to go.
- Finish and serve- Once the leeks are done, sprinkle over the Maldive fish chips and give the pan one final toss. Taste and adjust the salt if needed. Serve warm with rice and curry.
Notes
- Cleaning the leeks properly is the most important step – cut them lengthways and rinse layer by layer to remove all dirt, especially in the green tops.
- Maldive fish chips add authentic Sri Lankan umami flavour. Find them in Sri lankan stores. Leave them out if you don’t have them.
- Tomato is optional – it adds a slight tang and a little moisture. Skip it for a drier curry.
- Adjust the chilli powder and flakes to your preferred heat level.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a pan or microwave. The flavour improves overnight.
Nutrition
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