BEST! Sri Lankan Devilled Fish (Malu Dewal)
Devilled fish is one of the popular Sri Lankan fish dishes. Fried fish pieces are stir-fried in a sweet sour spicy chili-based sauce.
Servings: 4
Ingredients
For Marinate
- 400 g firm fish cut into pieces
- 1 tsp chili powder
- 1/4 tsp salt
- 1/4 tsp turmeric
- 1/4 tsp pepper
- 1 tbsp garlic paste
- 1 tsp ginger paste
- 1 tbsp vinegar or lemon/lime juice
For Frying the Fish
- 2 tbsp plain flour
- Oil for frying as needed
For Making the Devilled Fish
- 2 tbsp oil
- 1 tbsp garlic paste
- 1 tsp ginger paste
- 1 tbsp hot chili powder
- 1 tbsp chili flakes
- 2 tbsp ketchup
- 1 tsp Worcestershire sauce
- 1 tbsp soy sauce
- 2 tbsp vinegar or lemon/lime juice
- 1 tbsp sugar
- 1 onion yellow or purple, roughly chopped
- 4 bell peppers red & green, roughly chopped
- Fried fish
- 5 cherry tomatoes or 1 large tomato chopped
- Salt & pepper to taste
- 1 tbsp chili powder optional
Instructions
- Cut the fish into pieces.
- Coat generously with the marinade ingredients. Set aside for about 15 to 30 min.
- Add the flour. Mix well.
- Fry the marinated fish pieces until cooked through.
- Drain off excess oil and set aside.
- Mix Worcestershire sauce, ketchup, soy sauce, sugar, and vinegar to make a sauce.
- Heat the oil and stir-fry the ginger and garlic paste. Stir constantly for a minute so that it doesn’t burn and cook until it starts to release its aroma.
- Add chili powder and chili flakes and stir constantly for a few seconds so that it doesn’t burn.
- Add the chopped bell peppers, and half of the onion and stir until slightly cooked.
- Add in the fried fish pieces and mixed well.
- Add tomatoes and the rest of the onion and stir for a few seconds.
- Add the sauce and cook until warmed through, for a minute.
- Then, stir until the fish pieces are well coated in the sauce. Season with salt & pepper.
- Sprinkle with more red chili powder and flakes, if desired.
- Remove from heat and let it rest for a minute.
- Serve hot with fluffy, long grain white rice