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Devilled Fish (Sri Lankan Style)
Quick Answer | Sri Lankan Kitchen Real Taste
Devilled Fish is a popular Sri Lankan spicy stir fry made by frying fish pieces and tossing them in a thick, glossy sauce made with chilli, soy sauce, onions, capsicum, and a balance of sweet, spicy and tangy flavours.
| Category | Servings | Total time | Spice level | Kids friendly |
| Main Curry | 3-4 adults | 30-35 minutes | 🌶️🌶️🌶️🌶️ | ❌ |
The Soul of Devilled Fish
Sri Lankan devilled fish stir fry with onion capsicum and spicy sauce
Devilled fish, known among Sri Lankans as a true short eat favourite, is one of those dishes that brings instant excitement to the table. You will find it in small roadside shops, family gatherings, and late night take away spots. It is fast, bold, and full of character.
The fish is first fried until slightly crisp on the outside, then tossed quickly in a hot pan with onions, green chillies, capsicum, garlic, and a thick sauce that carries heat, sweetness, and a bit of tang. The smell alone will fill the kitchen before you even sit down to eat.
What makes devilled fish special is the balance. It is not just spicy. It has a slight sweetness, a sharpness from vinegar, and that deep umami from soy sauce. Every bite has something happening.
This dish is not quiet food. It is lively, loud, and meant to be shared.
Ingredients
- 500 g firm fish (tuna or seer)
- Salt to taste
- Oil for frying
- 2 tbsp oil
- 1 large onion
- 1 capsicum
- 2-3 green chillies
- 1 tbsp garlic
- 1 tbsp ginger
- 8-10 curry leaves
- 2 tbsp soy sauce
- 2 tbsp tomato sauce
- 1 tbsp chilli sauce
- 1 tbsp lime juice
- 1 to 2 tsp sugar
½ tsp Turmeric Powder Add To Cart
1 tbsp Chilli Flakes Add To Cart
½ tsp Chilli Powder Add To Cart
½ tsp Pepper Crushed Add To Cart
Method
- Mix cubed cut fish with turmeric and salt.
- Deep fry or shallow fry until lightly golden and cooked through. Remove and set aside.
- Heat oil in a wide pan.
- Add curry leaves and let them release aroma.
- Add minced garlic and minced ginger, cook until fragrant.
- Add sliced onion, sliced capsicum and slit green chillies. Stir fry on high heat. Keep them slightly crunchy.
- Add chilli flakes, chilli powder, black pepper and salt. Mix well.
- Add soy sauce, tomato sauce, chilli sauce, vinegar and sugar. Stir until the sauce thickens slightly.
- Add fried fish and toss well so all pieces are coated.
- Cook for 2 to 3 minutes until sauce sticks to the fish.
- Taste and adjust balance of spicy, sweet and sour.
- Remove from heat and serve immediately.
To Serve
- With fried rice
- With plain rice
- As a short eat style dish
- With bread or roti
Ingredient Insight
What makes devilled dishes different
Devilled dishes in Sri Lanka are known for their sauce. It is a mix of chilli, sugar, vinegar and sauce elements that give heat, sweetness and tang.
Why soy sauce is used
Soy sauce adds depth and umami. This is part of the Sri Lankan Chinese influence on devilled dishes.
Can you use Sri Lankan spices
Yes, you can lightly add black pepper or even a small pinch of roasted curry powder for a deeper local flavour.
FAQs
What is devilled fish in Sri Lanka
It is a spicy stir fried fish dish cooked in a sweet, sour and spicy sauce.
Why is it called devilled
Because of its strong spicy flavour and bold taste.
Can I use any fish
Use firm fish like tuna or seer so it holds shape after frying.
Can I cook without frying
Yes but frying gives better texture and flavour.
What gives the devilled taste
The balance of chilli, sugar, vinegar and sauces.
Variations
| Devilled Fish Dry Style | Devilled Fish with Tomato Base | Devilled Fish with Pineapple | Devilled Fish Restaurant Style |
| Remove some sauce Cook longer until coating becomes dry Result is more intense, less saucy | Increase tomato sauce Reduce chilli sauce Result becomes slightly richer and milder | Add pineapple chunks Add at stage with capsicum Gives sweet and tangy flavour balance | Add a little cornflour mixed with water Add when cooking sauce Creates thick glossy coating |
