Kitchen Recipe Collection
Sri Lankan Sprats Curry (Karawala Curry)
A pungent, spicy, and deeply savory curry made from dried sprats (karawala) — an intensely flavored Sri Lankan classic that pairs perfectly with rice and creamy dhal.
- Prep
- 15 min
- Cook
- 25 min
- Total
- 40 min
- Servings
- 4
- Difficulty
- easy
- Cuisine
- sri lankan
Ingredients
Scaled for 4 servings
- dried sprats (karawala)
- coconut milk
- onion
- garlic
- ginger
- green chilies
- red chili powder
- turmeric
- curry powder
- curry leaves
- pandan leaf
- oil
- salt
- lime juice
Equipment
- Pan or wok
- Knife
Instructions
- 1
Rinse Sprats
Rinse the dried sprats under cold water to remove excess salt. Pat dry.
- 2
Shallow Fry
Shallow fry the sprats in a little oil until slightly crispy. Remove and set aside.
- 3
Temper
In the same pan, add curry leaves, pandan leaf, sliced onion, green chilies. Sauté until golden. Add garlic and ginger.
- 4
Add Spices & Coconut Milk
Add curry powder, chili powder, and turmeric. Stir for 30 seconds. Pour in coconut milk and simmer for 5 minutes.
- 5
Add Sprats & Finish
Add the fried sprats and simmer for 8–10 minutes. Finish with a squeeze of lime. Serve with rice.
Cooking Tips
- Rinsing removes excess salt — taste before adding any additional salt.
- Lightly frying the sprats before adding to the curry prevents them from becoming mushy.
- The pungent aroma of dried sprats is characteristic — this is a bold, assertive dish.
Variations
- Dry Sprats Curry: Reduce coconut milk for a drier, crunchier preparation.
- Sprats Sambol: Fry sprats with onion, chili, and lime for a quick sambol.
Chef's Notes & Storage
- Karawala (dried fish) is a pantry staple in virtually every Sri Lankan household.
- Storage: Keeps in the fridge for 3 days. The flavor intensifies over time.
Nutrition Estimate
265 calories · 28g protein · 9g carbs · 13g fat · 2g fiber per serving
