Sri Lankan Dried Fish (Karawala) in Coconut Gravy Recipe

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Step 1

Preparation: Soak the dried fish in water for about 30 minutes to soften and reduce saltiness. Drain and cut into small pieces.

Step 2

Sauté Aromatics: Heat oil in a pan over medium heat. Add mustard seeds and let them splutter. Add curry leaves, chopped onion, garlic, ginger, and green chilies. Sauté until the onions are golden brown.

Step 3

Spices: Add turmeric powder, chili powder, and curry powder. Stir well to combine and cook for about 2 minutes.

Step 4

Add Dried Fish: Add the soaked and cut dried fish pieces to the pan. Stir to coat the fish with the spices.

Step 5

Coconut Milk: Pour in the thin coconut milk and bring to a boil. Reduce the heat and simmer for about 15 minutes until the fish is tender.

Step 6

Tamarind and Thick Coconut Milk: Add the tamarind pulp and thick coconut milk. Stir well and let it simmer for another 5-7 minutes, allowing the flavors to meld.

Step 7

Season: Taste and adjust salt if needed.

Step 8

Serve: Remove from heat and serve hot with rice or boiled malanga roots.