Sri Lankan-style curries are simple — a chunk or two of protein afloat in a sea of pepper-laced broth—and much thinner than what you’ll see at most Indian restaurants. Chicken, fish, beef, shrimp and crab curries are common anchors of a meal. Traditional versions with native black peppercorn are less common than they were before the European introduction of the red pepper. Find an excellent version of shrimp curry (shown here) at the Gallery Café at Paradise Road in Colombo.