Puli Arnam

Preparation info
  • Serves


    • Difficulty


Appears in
Hidden Kitchens of Sri Lanka

By Bree Hutchins

Published 2013

  • About

This light tamarind fish soup is superb — mild in flavour, with a slight tanginess and fiery kick. This is Bamini’s mother’s favourite dish and it’s also my mum’s favourite from the recipes I brought back from Sri Lanka. It’s easy to make and delicious eaten on its own.


  • 4-6 dried long red chillies*, stalks removed
  • 300 g (10½ oz/about 20) small


Bring a saucepan of water to the boil. Add the dried chillies and shallots and boil for about 20 minutes, or until soft. Meanwhile, prepare the tamarind pulp following the method. Set the tamarind water aside.

Strain the cooked shallots and chillies and then place them in a food processor and process into a paste.

In a large he