Barracuda is a popular coastal fish in Sri Lanka, known for its firm flesh and strong flavor. It is especially suitable for spicy curries, frying, and devilled dishes.

Sri Lankan Barracuda Curry (Maalu Curry)
A traditional curry cooked with roasted curry powder, curry leaves, garlic, chili, and coconut milk. The firm barracuda pieces hold their texture well and pair perfectly with rice or roti.

Devilled Barracuda – Sri Lankan Style
Barracuda pieces stir-fried with onions, capsicum, garlic, chili sauce, and local spices. A bold, spicy dish commonly served in restaurants.

Coconut Milk Barracuda Curry (Pol Kirata)
A mildly spiced curry made with thick coconut milk, pandan leaves, and curry leaves. Ideal for family meals and traditional lunches.

Garlic Butter Barracuda (Local Fusion)
Pan-seared barracuda cooked in butter with garlic, crushed black pepper, and chili. Simple, rich, and flavorful.

Southern-Style Barracuda Ambul Thiyal
A sour southern Sri Lankan curry using goraka (gamboge), black pepper, and spices. Long-lasting and intensely flavored.

Stir-Fried Barracuda with Vegetables
Quick stir-fry with ginger, garlic, curry leaves, and green chilies. Light and aromatic.

Fried Barracuda (Thel Dala Style)
Marinated with turmeric, chili, and black pepper, then fried until golden and crispy.