Tempered Sprats
Sri Lankan tempered sprats, a beloved dish in Sri Lankan cuisine, offer a burst of flavor in every bite. These small, bite-sized fish, often sprats, are sautéed to perfection in a fragrant medley of spices and seasonings. Mustard seeds, curry leaves, garlic, ginger, and green chilies come together to infuse the fish with a delightful blend of spiciness and aromatic goodness.
This dish is a favorite side or accompaniment to the traditional Sri Lankan rice and curry, delivering a satisfying seafood experience with just the right hint of heat. But what makes it truly special is its perfect pairing with Sri Lankan pol sambol – a coconut-based condiment known for its creamy texture and zesty kick. It's a match made in culinary heaven.
In Sri Lanka, it's not uncommon to enjoy this delightful combo for breakfast, served with white rice, lentil curry, and coconut sambol. While some seek an extra spicy kick by adding ghost pepper, others prefer the milder touch of green chilies. No matter the variation, one thing is certain: Sri Lankan tempered sprats and pol sambol are a hearty and cherished combo in every Sri Lankan household, a flavorful tradition that warms the heart and satisfies the palate.
Sri Lankan tempered sprats and pol sambol are more than just dishes; they are a cultural experience that embodies the heart and soul of Sri Lankan cuisine. The spicy, aromatic sprats, when paired with the creamy and zesty coconut sambol, create a flavor explosion that resonates in households across the island. So, whether you find yourself in Sri Lanka or your own kitchen, be sure to savor this delightful combination – a taste of Sri Lanka's rich culinary heritage and a reminder that food has the power to bring people together and create cherished traditions.
- 200 grams Sprats
- Oil
- 2-3 Large Onions
- 1 tablespoon Black Pepper
- Curry Leaves
- Pandan Leaves
- 3 tablespoons Chili Flakes
- 2 Ghost Peppers
- 3-4 Green Chilies
- 1 teaspoon Tumeric Power
- 2 Large Tomatoes
- 1 teaspoon Salt (to taste)
- If you are using fresh sprats, clean them by removing the heads, tails, and scales. If you are using dried sprats, soak them in warm water for about 5-10 minutes to rehydrate, then drain.
- Then take a pan and add Oil to fry the Sprats.
- After that add the Sprats and fry it for 5-6 minutes in medium-high heat.
- Then add Onion and mix well.
- After that, add some Curry Leaves and Pandan Leaves.
- Next, add Tumeric Powder, Black Pepper, and Chili Flakes.
- And mix well for 2-3 minutes.
- Then add Ghost Pepper and Green Chilies according to your preference and mix well.
- After that, add tomatoes and mix well.
- Then add some salt to taste. Make sure to taste it before adding any salt because Sprats and Dried Fish have salt in them. So always, taste before adding any salt.
- Finally, cook it for 5 minutes at medium heat while mixing, and ENJOY!!!
- Serve your Sri Lankan tempered sprats hot as a side dish or accompaniment to rice and curry. They pair exceptionally well with Sri Lankan pol sambol for a complete meal.
Feel free to adjust the spice level by adding more or fewer green chilies or even including a pinch of ground red pepper if you prefer an extra kick. This dish captures the essence of Sri Lankan cuisine, offering a delicious blend of flavors and textures. Enjoy!