The other recipe for today is stir-fried dried sprats or as we Lankans call it halmasso (sprats) thel dala (stir-fried). This tends to be a dry, yet spicy preparation and pairs well in a simple meal, with dhal curry and white rice.
Dried sprats are considered nutritious across Sri Lanka, with the fish containing high levels of polyunsaturated fatty acids which help prevent cardiovascular disease. The fish are salted and dried, and are available in Asian grocery stores. They are also known as ikan bilis in Malaysian cuisine.
Stir-fried Dried Sprats
- 250 grams dried sprats/ anchovies
- 2 tomatoes, sliced
- 2 medium onions, sliced
- 2 banana peppers (capsicums), sliced diagonally
- 1 sprig curry leaves
- 2 tablespoons dried chilli flakes
- Pinch of turmeric and salt (if required)
- 2-3 tablespoons of oil
Before you can use the dried sprats, the heads need to be removed (they come off easily) and washed well in warm water to remove excess salt. Leave aside to drain, while you prepare the rest of the ingredients for this dish.
In a pan, heat the oil and fry the curry leaves and spices. Add the onions, tomatoes, capsicums, and cleaned sprats. Mix well and cook for about 5-7 minutes.
Remove from fire and serve.
Note: dried fish tends to have a slightly distinctive smell. If you’re not fond of slightly smelly, yet delicious fish, this may not be for you. But for those adventurous readers out there, this is a must-try!
Bon Appetit!
La Vie Délicieuse 