Sri Lankan deviled fish is the bomb these days. If you’ve been to a Sri Lankan restaurant, you already know: deviled dishes are popular orders. Chicken, prawns, cuttlefish — all iconic. But deviled fish? That’s the one that sneaks up on you with the sweet‑spicy‑tangy combo and suddenly you’re like, “yum”
This dish is fast, fiery, glossy, and honestly… way easier than it looks. It’s the kind of recipe you make when you want something that tastes like a restaurant but cooks faster than your Uber Eats order.
And if you’re a Sri Lankan living abroad? This is the closest you’ll get to that proper “hotel‑style deviled flavour” without calling your amma for emotional support.
Let’s get into it.
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Why you’ll love this deviled fish
- Sweet + spicy + tangy — the classic Lankan trifecta
- Ready in 20 minutes — weeknight‑friendly
- Perfect with rice, fried rice, or naan
- Budget‑friendly — works with any firm fish
- Beginner‑friendly — no deep frying needed
- Restaurant vibes at home
🌿 Just a friendly reminder: I’m a passionate foodie, not a certified nutrition or health professional. Everything shared here — recipes, tips, and food inspiration — is meant for enjoyment and creativity in your kitchen. For dietary guidance or health concerns, always consult a qualified professional.
Sri Lankan Deviled Fish Recipe
Ingredients
Method
- In a bowl, combine together the cubed firm fish, oil, turmeric, chili, black pepper, and salt.
- Optional: Let the seasoned fish sit for 10 minutes before frying to let the fish absorb flavour.
- Air fry: Place the fish pieces in a single layer without crowding. Set the air fryer to 400'F and air fry for 17 minutes. Gently flip the fish at the last 5 minutes.
- Pan-fry: With little oil in a pan, shallow fry the fish on both sides until lightly golden.
- Deep-fry: Without overcrowding, deep fry the fish until lightly golden.
- Add oil to a pan, over medium-high heat,. When the oil is ready, add mustard seeds to sizzle, then goes in the curry leaves and sundried red chili pepper.
- When it starts to crisp, add the onions, cook until they soften. Next goes in the ginger and garlic. Stir until lightly golden.
- Mix in the chili flakes, black pepper and salt. Once the seasoning is coated well, add the tomato, banana pepper, and green chili pepper. Combine everything, cover with a lid and continue cooking until the tomatoes soften.
- Add the fried fish, pout the ketchup and soya sauce. Mix gently, taste test to adjust heat, tanginess, and salt. Remove from heat and enjoy.
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Ways to pair it
- With white rice
- With fried rice
- With naan or roti
- As a party appetizer
- Inside a wrap (trust me)
FAQ — Sri Lankan deviled fish
Yes — just thaw fully and pat dry.
Yep, Bake or deep fry fish first.
Your fish isn’t firm enough OR you stirred it too much.
Yes, but add the fish at the end when reheating.
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