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Sri Lankan deviled fish coated in a glossy sweet‑spicy sauce with onions, peppers, and curry leaves.

Sri Lankan Deviled Fish Recipe

Sweet, tangy, and fiery fish tossed in a glossy sauce—fast, flavourful, and restaurant‑style.
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Prep Time 15 minutes
Cook Time 23 minutes
Air Fry 17 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Appetizer, Dinner, late-night snack, Lunch, party food, Side Dish, Snack
Cuisine: South Asian, Sri Lankan
Ingredients Method

Ingredients
  

Air fry
  • 1 tbsp oil of your choice
  • 500 g firm fish tuna, sailfish, seer fish, cut into cubes
  • 1/2 tsp turmeric powder
  • 1/2 tsp Kashmiri chili powder
  • 1/2 tsp black pepper powder
Deviled fish
  • 2 tbsp oil of your choice
  • 1/2 tsp mustard seeds
  • 2 sundried red chili pepper
  • few curry leaves
  • 1 medium onion pedal cut
  • 1 tbsp garlic minced
  • 1 tsp ginger minced
  • 1/2 tsp black pepper powder
  • 1/2 tsp chili flakes
  • 1 tsp salt
  • 1 medium tomato wedge cut
  • 2 Thai green chili pepper slit cut
  • 1 bell pepper or banana pepper slice cut
  • 2 tbsp ketchup substitute with 1 tsp vinegar + 1/2 tsp sugar + 2 tbsp tomato sauce
  • 1 tsp soya sauce

Method
 

Season the fish
  1. In a bowl, combine together the cubed firm fish, oil, turmeric, chili, black pepper, and salt.
  2. Optional: Let the seasoned fish sit for 10 minutes before frying to let the fish absorb flavour.
Fry the fish (pick a method)
  1. 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.
  2. Pan-fry: With little oil in a pan, shallow fry the fish on both sides until lightly golden.
  3. Deep-fry: Without overcrowding, deep fry the fish until lightly golden.
Deviled fish
  1. 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.
  2. When it starts to crisp, add the onions, cook until they soften. Next goes in the ginger and garlic. Stir until lightly golden.
  3. 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.
  4. 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.