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Sri Lankan anchovies sambal served in a bowl with crispy fried anchovies and chili flakes.

Sri Lankan Anchovy Sambal (Haalmasso Thel Dala) Recipe

Sri Lankan Anchovy Sambal (Haalmasso Thel Dala) is a crispy, spicy side dish made with fried dried anchovies, onions, curry leaves, and chili flakes. Perfect with rice, roti, or as a flavorful topping for meals.
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Prep Time 10 minutes
Cook Time 10 minutes
Deep Fry Time 10 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: Sri Lankan
Calories: 150
Ingredients Method

Ingredients
  

  • 150g Sundried anchovies head removed
  • 2 tbsp Cooking oil
  • 1 sprig Curry leaves
  • ½ tsp Mustard seeds
  • 1 Sundried red chili pepper
  • 1/2 tsp Ginger minced
  • 1 tsp Garlic minced
  • 1 small Onion thinly sliced
  • ½ tsp Turmeric powder
  • 1 tsp Chili flakes
  • 1 Green chilies sliced
  • Salt as need

Method
 

  1. Deep-fry the dried anchovies until golden brown and crispy. Set aside.
  2. In a pan, heat oil, add mustard seeds to splutter, then toss in the sundried red chili pepper and curry leaves to sizzle.
  3. Add garlic, ginger, onions, turmeric, chili flakes, and salt. Cook until onions are really soft.
  4. Add the sliced green chili and fried anchovies. Combine everything together and cook for 3 to 5 minutes. Remove from heat and enjoy.