Being an island surrounded by the Indian Ocean, Sri Lanka has a remarkable fish industry. Therefore, fish are widely available for its people.
Fish deteriorate fast, so people use different methods to preserve fresh fish. Sun drying salted fish is one of the very common methods that is used in Sri Lanka. The dried fish i am using today are also sun dried salted fish.
Dried fish or “karavala” in Sinhalese can be prepared in many different ways. Some of the popular dishes are Stir fried dried fish, dried fish moju, deep fried dried fish, spicy deep fried dried fish mixed with stir fried onion mixture and dried fish curry. Today, I am sharing Sri Lankan dried fish curry recipe with you. These salty fish chunks cooked in spicy and creamy coconut sauce is a matching companion to bread, rice or string hoppers.
200 g of katta karola (dried fish)
3 green chillies
1 medium size onion sliced
3/4 of a medium size tomato sliced
1 banana pepper sliced (optional)
1 small potato cut in to cubes (optional)
1 cup of water
1 cup if coconut milk
1/2 tsp of red chilli powder
1/2 tsp of turmeric
5 black pepper seeds
Few curry leaves
*** most dried fish are already salted.
Leave the cup of coconut milk a side and add all the ingredients together. Let it cook under medium heat. Once it is half way cooked, add the coconut milk and stir it well. Once the curry is fully cooked, stir and turn off the heat. Your delicious dried fish curry is ready to be served.