Emperor fish, prized for its firm texture and delicate flavor, is a popular choice in Sri Lankan kitchens. These recipes highlight the fish’s versatility, combining traditional spices, coconut bases, and bold flavors that define Sri Lankan seafood cuisine.

Sri Lankan Emperor Fish Curry (Maalu Curry)
A classic curry with roasted spices, curry leaves, garlic, and coconut milk. The firm, meaty fillets of emperor fish absorb the rich flavors, making it perfect with steamed rice, string hoppers, or roti.

Devilled Emperor Fish – Sri Lankan Style
Tender fillets stir-fried with onions, bell peppers, garlic, chili sauce, and signature Sri Lankan spices. This spicy, tangy dish is ideal as a starter or main course.

Coconut Milk Emperor Fish Curry (Pol Kirata Malu)
A creamy and mildly spiced curry with thick coconut milk, pandan leaves, and curry leaves. The delicate yet firm fish pairs beautifully with traditional Sri Lankan accompaniments.

Garlic Butter Emperor Fish (Local Fusion)
Pan-seared emperor fish fillets cooked with butter, garlic, crushed black pepper, and a hint of chili. Quick, flavorful, and perfect for casual meals or seafood platters.

Southern-Style Emperor Fish Ambul Thiyal (Sour Curry)
A tangy and spicy preparation using goraka (gamboge), black pepper, and aromatic Sri Lankan spices. A traditional southern-style dish that enhances the natural flavor of the fish.

Stir-Fried Emperor Fish with Vegetables
Quick stir-fry using fish fillets, ginger, garlic, curry leaves, and green chilies. Light, flavorful, and best served hot with steamed rice or noodles.

Fried Emperor Fish (Thel Dala Style)

Emperor fish fillets marinated with turmeric, chili, and black pepper, then deep-fried or pan-fried until golden and crispy. Crispy outside, tender inside, a favorite snack or main dish.