Giant Trevally is known for its strong, meaty flesh and bold flavor. It is best suited for curries, frying, and devilled dishes in Sri Lankan cuisine.

Sri Lankan Giant Trevally Curry (Maalu Curry)
Prepared with roasted spices, curry leaves, garlic, and coconut milk. The firm meat holds shape and flavor well.

Devilled Giant Trevally – Sri Lankan Style
Stir-fried fillets with onions, capsicum, chili sauce, and garlic. A spicy, restaurant-style favorite.

Coconut Milk Giant Trevally Curry (Pol Kirata)
Creamy and mildly spiced curry using thick coconut milk and aromatic leaves.

Garlic Butter Giant Trevally (Local Fusion)
Pan-seared fillets cooked with butter, garlic, crushed pepper, and chili.

Southern-Style Giant Trevally Ambul Thiyal
A sour and spicy southern preparation using goraka and black pepper.

Stir-Fried Giant Trevally with Vegetables
Quick stir-fry with ginger, garlic, curry leaves, and green chilies.

Fried Giant Trevally (Thel Dala Style)
Marinated and fried until crispy on the outside and tender inside.