Recipe by: Mariya Jeevunjee

Source: Home recipe

Serves: 15

Serve with Mint Sambol (separate recipe)


  • 30 string hoppers (3 packets) – see photo on pg 2 of the PDF and footnote below
  • 100 ml coconut milk
  • 2 Tbsp ghee or margarine
  • ½ medium-sized onion, cut fine
  • 4 cardamom pods, bruised
  • 1 cm piece of cinnamon
  • 3 cloves
  • 6 garlic cloves, peeled, ground
  • 1-cm piece of fresh ginger, ground
  • 1/2 tsp turmeric
  • 1 sprig of curry leaf
  • 5 cm piece of rampe leaf (or 2-3 pandan leaves)
  • 1 medium-sized carrot, cut into thin strips
  • ½ leek, cut fine
  • 3-4 capsicums, cut into thin strips
  • 2 tsp Sri Lankan roasted curry powder or 1 tsp coriander powder and 1 tsp cumin powder
  • salt, to taste


  • 1 Tbsp ghee
  • 30 g cashew nuts
  • 20 g sultanas
  • 1 Tbsp oil
  • 6 king prawns (cleaned)
  • ¼ tsp salt
  • ½ tsp chili powder
  • Optional: omelette made with 2 eggs, cut into strips


  • Heat the ghee and fry the cashews and sultanas for 5-10 minutes, or until golden brown. Remove from fire.
  • In a large bowl, break up the string hoppers and moisten with the coconut milk. Set aside.
  • In a pan, mix the prawns with 1 Tbsp oil, ½ tsp chili powder and ¼ tsp salt. Deep fry 5-10 minutes or until cooked. Set aside.
  • In a frypan or wok heat the ghee/margarine and sauté onion. Add cardamom pods, cinnamon and cloves. Stir quickly; add the ground garlic and ginger, and the turmeric.
  • Add the curry leaves and rampe (or pandan) and then carrots, leeks and capsicums.
  • Turn the heat down and let the vegetables cook for 4-5 minutes. Add the curry powder and stir. Add string hoppers and salt, stirring well.
  • Garnish with the cashews and sultanas, fried prawns and omelette strips.

Download PDF here (more photos in the PDF): Sri Lankan String Hoppers Pulao Mariya Jeevunjee