King Mackerel, known for its firm, oily flesh and rich flavor, is a favorite in Sri Lankan cuisine. Its meaty texture holds up well in curries, devilled dishes, and fried preparations.

Sri Lankan King Mackerel Curry (Maalu Curry)
A traditional coconut-based curry with roasted spices, curry leaves, garlic, and chili. King Mackerel fillets absorb the robust flavors, making it ideal with rice, string hoppers, or roti.

Devilled King Mackerel – Sri Lankan Style
Fillets stir-fried with onions, bell peppers, garlic, chili sauce, and aromatic Sri Lankan spices. A spicy, tangy dish perfect as a starter or main course.

Coconut Milk King Mackerel Curry (Pol Kirata)
Mild and creamy curry made with coconut milk, pandan leaves, and curry leaves. Perfectly balances the strong flavor of the fish for traditional Sri Lankan meals.

Garlic Butter King Mackerel (Local Fusion)
Pan-seared fillets cooked with butter, garlic, crushed black pepper, and a touch of chili. Simple, flavorful, and ideal for casual dining or seafood platters.

Southern-Style King Mackerel Ambul Thiyal (Sour Curry)
Tangy, southern-style curry using goraka (gamboge), black pepper, and local spices. Enhances the natural flavor of the King Mackerel for a bold traditional dish.

Stir-Fried King Mackerel with Vegetables
Quick stir-fry with fillets, ginger, garlic, curry leaves, and green chilies. Light, flavorful, and great with steamed rice or noodles.

Fried King Mackerel (Thel Dala Style)
Marinated with turmeric, chili, and black pepper, then deep- or pan-fried to a golden crisp. Crispy exterior and tender interior make it a favorite snack or main dish.