The fishing industry in Sri Lanka plays a crucial role in the country’s economy. It is a significant source of grant income, providing jobs to thousands across the coastal areas. The fish caught from the sea is not only an essential part of the daily diet of Sri Lankans but also a significant export item, earning valuable foreign exchange for the country.
Drying fish is a common practice in Sri Lanka, done by drying in the sun. Sri Lankan women are known for their expertise in preparing delicious dishes from dried fish, which is a staple food item in many households. Dried fish is nutritious and has a longer shelf life, making it an ideal food item for long journeys or during the off-season when fresh fish is scarce.
Sri Lankan fishermen are skilled at catching fish as well as drying them. They use traditional methods such as hanging the fish on racks or spreading them on mats, which are then left to dry under the sun. All types of fish caught in Sri Lankan seas are consumed in dried form, including tuna, shark, and mackerel.
The fishing industry in Sri Lanka significantly impacts the economy and the daily lives of Sri Lankans. The practice of drying fish is not only a traditional method but also a practical solution to ensure a steady supply of fish throughout the year.
Ingredients required
Sailfish 500g
Red chilli powder 2 tsp
Turmeric powder 1 tsp
Black pepper powder 1 tsp
Curry Powder 1 tsp
Lemon Juice
Coconut Oil
Mustard Seeds 1 tsp
Fenugreek 1 tsp
Pandan leaves
Cinnamon
Onion
Garlic
Tomato
Green chilli
Curry leaves
To prepare dried fish for cooking, first, take the dried fish and cut it into small pieces. Then, wash the pieces thoroughly to remove any dirt or impurities. Once the fish is clean, add water and put the fish pieces in a pot. Cook the fish on low flame for a while to remove the excess salt. This is important because dried fish is preserved with a lot of salt, which enhances its flavour and helps in preservation. However, this amount of salt can make the curry or dish too salty and difficult to eat. Additionally, consuming too much salt can lead to health problems like high blood pressure.
To remove the excess salt, you can boil the dried fish in hot water for a few minutes. After boiling:
- Remove the water and separate the fish pieces.
- Add red chilli powder, turmeric powder, curry powder, black pepper powder, and lemon juice to the dried fish.
- Mash the ingredients well to form a paste. This paste will help in seasoning the fish and enhance its flavour.
- Set the fish aside for a while to allow it to season properly.
Following these steps, you can prepare dried fish that is easy to cook and healthy to eat.
Now is the second phase
To make a delicious curry, start by placing a pot on the stove that is big enough to hold all the ingredients. In Sri Lanka, traditional clay pots are often used for cooking curries, as they are believed to enhance the dish’s flavour.
Once the pot is on the stove, allow it to heat up before adding any ingredients. Once the pot is hot, it’s time to add the coconut oil. It’s essential to heat the oil well before adding the mustard seeds and fenugreek seeds. This ensures that the seeds will pop and add flavour to the curry.
However, it’s essential to exercise caution when adding the mustard and fenugreek seeds to the hot oil. These seeds have a tendency to explode when added to hot oil, which can cause the oil to splatter and potentially burn your hands. Therefore, it’s essential to add the seeds slowly and carefully.
By following these steps, you’ll be well on your way to making a delicious curry that is bursting with flavour.
Now add pandan leaves, cinnamon, onion, garlic, tomato, green chilli, and a pinch of salt to taste. Mix all the ingredients well and cook until the onions turn translucent and the tomatoes are soft.
Next, add curry leaves to this mixture and continue to cook until all the ingredients are well tempered. This will infuse the flavours and create a fragrant base for the curry.
Now, it’s time to add the star of the dish- the dried fish. Add the dried fish that was kept aside and wait until it is fried to some extent. Make sure to stir occasionally to ensure it cooks evenly.
Finally, add coconut milk to the curry. This will give the dish a creamy texture and balance out the flavours. Let the curry simmer for a few minutes until the flavours have melded together.
Once the curry is coated with coconut oil, remove it from heat. The taste of the curry will improve as it thickens. Serve it hot with steamed rice for a delicious and satisfying meal.
