Dry fish fry also known as “karawala thel dala” in Sinhalese is a Sri Lankan-style dish that uses dry fish combined with caramelized onion, curry leaves and simple spices

You can serve the dry fish recipe instead of the meat curries when you need to change your rice and curry menu for a village-style meal.

What to serve with Sri Lankan dry fish fry.

Here are some menus to try with the dry fish fry.

• Menu 1
  • HOW TO COOK RICE ON THE STOVE.
  • SRI LANKAN POL SAMBOL(Coconut Sambol).
  • SRI LANKAN DHAL CURRY(parippu,dal,daal).
  • Green beans fry.
  • Poppadam
    
• Menu 2
  • Red rice, yellow rice or white rice.
  • SRI LANKAN DEVILLED POTATO CURRY(ala theldala)
  • MANGO CURRY(amba maluwa).
  • Pumpkin curry(Sri Lankan wattakka curry).
  • GOTU KOLA SAMBOL(pennywort salad).
    
• Menu 3
  • Rice
  • KOS MALLUM(Jackfruit-coconut sambol
  • BEETROOT CURRY(Sri Lankan recipe).
  • SRI LANKAN SEENI SAMBOL(spicy onion relish).
  • SRI LANKAN GREEN BEANS AND POTATO.

• Menu 4
  • Roast paan or sandwich bread
  • SRI LANKAN DHAL CURRY(parippu,dal,daal).
  • Pol sambol

Tips for Sri Lankan dry fish fry(karawala thel dala)

• There are a variety of dried fish available in the market, pick a good brand as well as a good fish type.
  I prefer to use the sail fish(thalapath)dried fish.
• Soak the dry fish in water to remove the salt layer.
  • The drying fish process involves salt being rubbed over it and dried in open air. By soaking them, you will be removing this layer.
• Reduce or increase the amount of heat you add to the dry fish fry, you can add chilli powder and green chillies if you want extra spiciness to the dish.
• Only add salt to the caramelizing onions, this way you can avoid the dry fish fry turning too salty.
• Avoid frying the fish too long, as overcooking them. Fry them until it is light golden.

Utensils and appliances needed

• Chopping board and knife.
• Large frying pan, cooking pot or clay pot to cook the dry fish.
• Bowls for the ingredients(optional)

Storing

Place in an airtight container and refrigerate. can be used within a week after heating over low heat. avoid using the microwave as the odour will linger in it.

Freezing

Can be frozen for a week or two in an airtight container or zip-lock bag. make sure to press down the zip lock bag to remove all air.

When you are ready to use the dry fish fry, remove from freezer.
let it defrost for an hour or until it reaches room temperature and then warm it over very low heat.

recipe difficulty-little care needed

Ingredients to cook the dry fish fry.

The ingredients mentioned below use standard measuring cups and spoons.

200g of dry fish(karawala)cut into small pieces, you can buy the cut and packed dry fish from supermarkets

4 tablespoons of coconut oil

6-8 cloves of garlic sliced fine(reduce or increase as per your need)

3 large onions sliced fine(reduce to two for less onions)

1″ of ginger minced fine

Handful of curry leaves

1/4 teaspoon of turmeric powder

1 teaspoon of red chilli powder(add 1/2 a teaspoon more to make it spicy)

Salt to season

Half a lime juice

How to cook the dry fish fry

Remove the dry fish from the package and soak them in water for at least 30 to 40 minutes to remove the salt layer.

While the dry fish soaks in water, have all the necessary ingredients ready.

Once the dry fish are adequately soaked, squeeze out the water and set aside.

Place a large frying pan over low heat and pour in the oil.

Let the oil heat for a few seconds and then add, onions, garlic, ginger, and curry leaves.

Mix with a wooden spoon and cook for a few minutes until they release their aroma.

Add turmeric powder and chilli powder to the onions and combine well.

Once the onions start turning golden in colour, season with salt.

Make sure to season well as we will not add salt once the dry fish is added as it already carries the salty taste.

As you cook the onions, they will reduce in quantity, once this happens, move them to a side of the pan(I prefer to use a large frying pan for this purpose).
Now add the dry fish to the clear side of the pan and let them gently fry, turning them around to fry evenly.

Fry the ingredients(onions and the dry fish)separately in the same pan for 10 to 12 minutes, maintaining low-medium heat

Once they are fried and golden in colour, combine them well.

Remove from heat, and add a dash of lime. let it cook for a few minutes and serve it warm with any of the rice and curry menu options given above.

If you are using a small cooking pan or clay pot.

Follow the same steps to caramelize the onions until they are crispy and golden in colour.

Then fry the dry fish in a thachi or kadai pan separately.

Once fried, add them to the caramelized onions and combine well while tasting and seasoning as needed.

JOIN ME ON ISLANDSMILE YOUTUBE CHANNEL

VISIT THE SEAFOOD BLOG.

Each recipe on this blog has been written with great care and love to the best of my ability with you in mind.
It’s free and on the blog, for you to try anytime.

All I ask is that you do not save it on any apps, recipe boxes or online groups which will affect me as a food blogger and the growth of this blog.

I would appreciate it if you only share the link rather than the full recipe.

All images and text on this website are protected by copyright.