A pounded, rough-textured condiment of dried red chilies, red onion, Maldive fish, lime juice, and salt — explosively hot, tangy, and umami-rich, the essential partner to kiribath and hoppers.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: small stone or clay bowl
Garnishes: lime wedge
Accompaniments: kiribath, hoppers, string hoppers, rice
Instructions
-
1
Break dried chilies into pieces and place in a mortar.
-
2
Pound the chilies with salt until roughly crushed.
-
3
Add Maldive fish flakes and pound a few more times to break them down.
-
4
Add chopped onion and tomato (if using). Pound lightly — the texture should remain chunky, not smooth.
-
5
Squeeze in lime juice and mix well. Taste and adjust salt and lime.
Did You Know?
The traditional Sri Lankan mortar and pestle, called miris gala (chili stone), is made from granite and is so heavy it often stays in the same kitchen for generations.
Chef's Notes
Equipment Tips
- mortar and pestle (miris gala)
Garnishing
lime wedge
Accompaniments
The Story Behind Lunu Miris
Lunu miris is one of the oldest condiments in Sinhalese cooking, requiring nothing more than a stone mortar and the island's most basic pantry staples. Its coarse, pounded texture is intentional — the mortar crushes rather than blends, releasing volatile oils from the chilies while keeping the onion crisp. It exemplifies the Sri Lankan preference for textural contrast and bold, direct flavor.
Comments (0)
Log in to leave a comment.
No comments yet. Be the first to share your thoughts!