Prakash K. Sivanathan, Niranjala M. Ellawala

Meen Poriyal

Name: Meen Poriyal
Yield: Serves 4
Cuisine: Sri Lankan
Ingredients: 250 g (9 oz) firm fish steaks, such as Atlantic mackerel, large trevally (jack fish) or tuna; 250 g (9 oz) firm fish steaks, such as Atlantic mackerel, large trevally (jack fish) or tuna; 250 g (9 oz) firm fish steaks, such as Atlantic mackerel, large trevally (jack fish) or tuna; 250 g (9 oz) firm fish steaks, such as Atlantic mackerel, large trevally (jack fish) or tuna; 250 g (9 oz) fresh sprats or anchovies; 250 g (9 oz) fresh sprats or anchovies; 1 medium onion, finely sliced; 8 fresh curry leaves; ½ tsp chilli powder; ½ tsp salt; 500 ml (17 fl oz/generous 2 cups) oil, for deep-frying

Preparation info

Serves
4

Difficulty
Easy

Appears in

Sri Lanka

By Prakash K. Sivanathan and Niranjala M. Ellawala

Published 2017

About

Ingredients

250 g (9 oz) firm fish steaks, such as Atlantic mackerel, large trevally (jack fish) or tuna
250<

Asia
Sri Lanka
Fish course
Pescatarian
Gluten-free

Method

Wash the fish steaks well. Remove the heads from the anchovies and pull out the guts, and discard both. Wash the anchovies well.

Put both types of fish in a large bowl. Add all the other ingredients except the oil and leave to marinate for about 15 minutes, stirring well two or three times.

Bring the oil to boiling point in a deep saucepan, then reduce the heat to medium. Remove