‘Karawala’-is not an unfamiliar name for Sri Lankans at all as their lives are so well bound with this word of taste. Fresh sea-fish mixed with salt (sometimes river fish too), dried up in the sun for days and days until water gets evaporated is a way, used by islanders to preserve fish. This procedure has become a popular industry along the coastal area where you would get to see heaps and heaps of fish being dried up on the beaches as you walk along. To me-the most yummiest types of Karawala include Katta, Kendho & Bombili.
Karawala Themparadhuwa- for me is a dish of pleasure! Some people might use it as a side dish too and whatever it is, the taste it carries with sizzling ‘Kakulu’ rice and Pol sambol is heavenly!
Sri Lankans living abroad or find inaccessible to get fresh ‘Karawala’ consider it as an essential in their packing so nowadays ready-made preparations of this too are available just like Butter or jam or Chutney.
- Any type of Karawala- cut into moderate pieces
- 2 table spoons of Coconut oil or Cooking oil
- Sliced onions-2
- 5 Cloves of Garlic-chopped
- Sliced Tomatoes-1
- Sliced Green chillies-3
- 2 tea-spoons of Chillie powder or fine Chillie pieces
Now you are ready to go ahead!
- Take the pieces of Karawala and boil them in water for 2 minutes-to remove excess salt.
- Heat the pan for 1 minute and add 2 table spoons of oil to it. Keep the heat in a moderate level for some time until you see oil bubbling.
- Put Karawala pieces, taken out from water, patted dry in to the pan.
- Let the pieces get cooked for 2-3 minutes.
- Put chopped Garlic, sliced onions and sliced tomatoes in to the pan and let the mixture get fried.
- Add green Chillies and 2 tea-spoons of Chillie power and let the mixture cook for 2-3 minutes more.
- The dish is now ready to serve as it is!!!
Enjoy Sri Lankan Karawala Themparaduwa with sizzling rice, Pol Sambol and Dhal curry for the most heavenly food pleasure ever!- feel free to share your experiences with us!