Drying fish is a way of preserving fish at a time of plenty, to be used when there is a lack. Balaya, Kelawalla,Thalapath and Katta are some varieties of fish that are made into dry fish. Drying method is fresh fish cut into lengthwise apply salt and dry in the sun. Dry fish is famous  in Sri Lanka because of its pungent taste.

Dried Thalapath Fish

Dried Fish Tempered ( Karawala Badun )

Ingredients

100g dried fish cut into cubes ( Thalapath is shown in the picture )
3 onion sliced
1 green chillies sliced
10 curry leaves 1’’ rampe (pandan leave)
1 teaspoon chillie flakes
¼ teaspoon turmeric

Heat oil in medium heat add curry leaves, rampe .

Add dried fish stir until dried fish are golden in colour.

Then add onions. Then add turmeric and chillie flakes mix well.

When onions are slightly soft remove from fire. Dried fish are salty so no need to add salt.

Serving Suggestion. Rice, Potato curry, Fried eggplant curry and Green mellum

Enjoy………..!

Dried Fish Tempered (Karawala Badun) Method 02

Ingredients

100g dried fish cut into cubes
3 onions sliced
1 large capsicum cut into thin slices
1 tomato cot into cubes
10 curry leaves
1’’ rampe (pandan leave)
1 teaspoon chillie flakes
¼ teaspoon turmeric

Heat oil in medium heat add curry leaves, rampe and dried fish stir until dried fish are golden in colour. Then add onions. Then add turmeric and chillie flakes mix well. Lastly add the capsicum and tomato. When onions and capsicum are slightly soft remove from fire.
Serving Suggestions:Potato curry, Green bean curry, Mango curry and Kola mellum

Enjoy……..!