Spicy, sweet and well balanced Sri Lankan style devilled fish anyone…? 

Well, you guys know almost most of the Sri Lankan dishes I share here followed by my mothers recipes. And this also I gotta learn from her kitchen. And in many of my seafood posts I mentioned the relationship between my family and seafood. As we live near by the sea and whole my father and his family is engage in fishery industry we had and we are having plenty of seafoods to taste in many different ways. 

Devilled fish always takes part in our family meal whenever we have some fried rice or kaha bath. And also in any other special days. But there’s isn’t any special here today. We are having some utterly delicious devilled fish because we have some fried rice……. 

If you really wanna enjoy the true flavours of Sri Lankan devilled fish please make sure you are deep frying your marinade fish chunks. NO BAKE PLEASE. It is not gonna give you the original taste. And always remember we already add salt when marinating our fish. So add more extra salt only if needed while mixing with the sauce. and remember to add the right amount of ketchup all the time, less ketchup will keep your fish dry and more ketchup will leave your fish soggy. So keep on eye while adding ketchup. 

1.i got roughly about 900g fresh tuna flesh. Cut into medium size chunks and wash well. Leave the excess water and place in a mixing bowl to marinade. 

2.add 1tsp turmeric powder, salt and 2tsp vinegar. Mix well with fish chunks and leave it to marinade abut an hour. 

3.prepare a bottom down pan with enough oil to deep fry. Once the oil is well heated, fry small batch at time. Fry until all the chunks are well fried and brown.

4.Place the fried fish chunks over the plate prepared with a paper towel to absorb the excess oil. And continue with the rest. 

TIME TO COOK THE DEVILLED 

5.heat a large pan on medium heat with 2-3tbs oil. 

6.once the oil is well heated, add crushed 2-3 garlic cloves, few curry leaves and small pandan leaf. Fry about a minute until aromatic flavour release. 

7.then lower the flame, add 6-8tbs tomato ketchup, 1tsp dried chilli flakes (or little more extra on your taste) and 1tsp of sugar and stir well in low heat about a minute or two. Keep under low heat without burning. 

8.add all the fried fish chunks along with lengthwise cut 2 capsicum/banana peppers and roundly sliced 1 large onion and mix with the sauce in low heat for couple of minutes. Keep under low heat until well mixed and later mix in high heat another minute or two and fire off. and rememberer don’t over cook onion and capsicum, they need to be nice and crunchy.