Go Back
Sri Lankan Maasi sambal is made with a muslim-style and plated for perfection

Sri Lankan Muslim-Style Maasi Sambal Recipe

Crispy Sri Lankan Maasi Sambal made with fried dried fish, onions, curry leaves, and chili. A bold Muslim‑style sambal perfect with rice, biryani, and hoppers.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 35 minutes
Servings: 4 portions
Course: Sambal, Side Dish
Cuisine: Sri Lankan
Calories: 114
Ingredients Method

Ingredients
  

To Deep Fry
  • Oil to deep-fry
  • 1 cup Curry leaves
  • 1 cup Maasi
  • 1 large Onions sliced
  • 3 Sundried red chili pepper optional
To Hand Mix
  • ½ tsp chili flakes
  • ½ tsp chili powder
  • a tiny pinch Ajinomoto MSG
  • ½ tsp Salt
  • ½ Lime juice

Method
 

  1. Frying each ingredient on its own keeps the sambal crisp and prevents burning. When the deep-frying is complete, spread everything on paper towels to cool and crisp.
  2. Curry Leaves Gets Fried First
    They fry in seconds — pull them out as soon as they crisp.
  3. Maasi (or Maldive Fish) Goes in Second
    Fry until golden and aromatic. It will crisp up as it cools down.
  4. Onions are Last
    Fry in small batches until golden. Overcrowding makes them soggy.
  5. Add the fried curry leaves, sundried peppers (if using), onions, and the maasi to a bowl, along with chili flakes, chili powder, a tiny pinch of Ajinomoto, salt and lime. Mix well with your hands for a best flavor result.
  6. Tips for the Best Maasi Sambal
    Fry each ingredient separately for even crispiness.
    Don’t burn the onions — bitterness ruins the sambal.
    Add lime at the end to keep the sambal bright and fresh.
    Use maasi if possible; it fries lighter than Maldive fish.
    Let everything cool before mixing to keep the sambal dry.