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Velaro

Recipe

Devilled Dry Fish

Crispy dry fish tossed with onions, peppers and a sweet-spicy chilli glaze.

Prep
15 mins
Cook
20 mins
Serves
3
Difficulty
Medium
Devilled Dry Fish

Ingredients

  • 200g Thalapath or Katta dry fish, cut into bite-size pieces
  • 1 large red onion, cut into petals
  • 1 green pepper, cut into squares
  • 1 tomato, cut into wedges
  • 3 garlic cloves, sliced
  • 2 tbsp Sri Lankan chilli sauce
  • 1 tbsp tomato ketchup
  • 1 tsp chilli flakes
  • 1 sprig curry leaves
  • Oil for frying

Method

  1. 1

    Soak the dry fish in warm water for 10 minutes to soften the salt, then drain and pat completely dry.

  2. 2

    Shallow-fry the fish in hot oil until golden and crisp. Drain on kitchen paper.

  3. 3

    In a wok, fry the garlic and curry leaves, then add the onion and pepper and stir-fry over high heat for 2 minutes so they stay crunchy.

  4. 4

    Add the chilli flakes, chilli sauce, ketchup and tomato, toss, then return the fish and toss until glossy. Serve hot.

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