Prakash K. Sivanathan, Niranjala M. Ellawala

Halmasso Baduma

Name: Halmasso Baduma
Yield: Serves 4
Cuisine: Sri Lankan
Ingredients: 8 fresh curry leaves; juice of ½ lime; 400 g (14 oz) whole fresh anchovies; 4 tbsp oil; ½ tsp salt; 1 tsp ground turmeric; 1 tbsp red chilli flakes; 2.5 cm (1-inch) piece of rampe (pandan) leaf; 2 medium onions, finely chopped; 2 garlic cloves, finely chopped; 1 tsp cumin seeds

Preparation info

Serves
4

Difficulty
Easy

Appears in

Sri Lanka

By Prakash K. Sivanathan and Niranjala M. Ellawala

Published 2017

About

Ingredients

400 g (14 oz) whole fresh anchovies
1 tbsp red chilli flakes

Asia
Sri Lanka
Fish course
Pescatarian
Gluten-free

Method

Remove the heads from the anchovies and pull out the guts, discard both. Wash the anchovies well, at least two or three times in a medium bowl, then drain the water.

Mix the chilli flakes, turmeric and salt together in a medium bowl. Add the fish and leave to marinate for about 10 minutes.

Heat the oil in a medium, lidded frying pan (skillet) over a low heat. Tip in the anchovie