In Sri Lanka dried fish is popularly consumed among the native as a snack or as a main course with rice during lunch or dinner time. It is prepared in many ways which commonly involve fried and curried. Below is the recipe for thick dry fish curry.
Ingredients
125 g sprats or hard whitish dry fish
1 ½ cups of coconut milk (½ a small coconut)
2 tablespoons of raw Mc Currie chillie powder
2 Mc Currie green chillie slices
5 red onions sliced
¼ teaspoon Mc Currie dill seeds
1 dessert spoon salt water
1 piece of Mc Currie goraka (Mashed)
2 small tomatoes wedged (optional)
1 sprig curry leaves
½ lime
Method
Separate sprat heads or cut the dry fish into approximately 1 inch pieces. Wash well. Add all the ingredients excluding lime, cover and cook while occasionally stirring. When gravy appears to be oily, add lime juice and stir. Taste for salt.