Eelam Trinco Bay

Crab Curry

Whole crab pieces cooked in a Trinco-style coconut and spice gravy — the signature coastal preparation this restaurant is named for

Kottu Roti

Shredded roti stir-fried on a hot griddle with egg, vegetables, and your choice of meat — audible, aromatic, and deeply satisfying

String Hoppers

Delicate steamed rice noodle discs served with dhal and coconut sambol — a light, proper Sri Lankan breakfast-or-any-time staple

Egg Hoppers

Bowl-shaped fermented rice batter pancake with a soft egg cooked at the center — crisp edges, custardy middle, meant to be torn and dragged through curry

Fish Curry

Trinco-style sour fish curry built on tamarind and dried spices — a brighter, thinner gravy than the richer southern Sri Lankan versions

Prawn Curry

Large prawns in a coconut-based curry with the coastal spicing characteristic of Trincomalee fishing-village cooking

Pol Sambol

Freshly grated coconut relish with red onion, Maldive fish, and chili — the essential Sri Lankan condiment that elevates every plate on the table

Dhal Curry

Red lentil curry cooked down with turmeric and tempered with mustard seed and curry leaf — understated but a reliable measure of a kitchen's fundamentals