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.
Ingredients
10 dried red chilies
1 red onion, roughly chopped
2 tbsp Maldive fish flakes
Juice of 2 limes
1/2 tsp salt
1 small tomato (optional)
Instructions
1Break dried chilies into pieces and place in a mortar.
2Pound the chilies with salt until roughly crushed.
3Add Maldive fish flakes and pound a few more times to break them down.
4Add chopped onion and tomato (if using). Pound lightly — the texture should remain chunky, not smooth.
5Squeeze 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.