Indian Mackerel is one of the most popular and widely consumed fish in Sri Lanka. Known for its rich flavor and soft yet oily flesh, it is a staple in everyday Sri Lankan cooking and is especially loved for spicy curries, frying, and sour preparations.

Sri Lankan Indian Mackerel Curry (Malu Curry)
A traditional Sri Lankan curry cooked with roasted curry powder, curry leaves, garlic, chili, and coconut milk. Indian Mackerel absorbs the spices beautifully, making it perfect with steamed rice, string hoppers, or roti.

Devilled Indian Mackerel – Sri Lankan Style
Lightly fried mackerel pieces stir-fried with onions, capsicum, garlic, chili sauce, and Sri Lankan spices. A spicy and tangy dish commonly served in restaurants and homes.

Coconut Milk Indian Mackerel Curry (Pol Kirata)
A mild and creamy curry prepared with thick coconut milk, pandan leaves, curry leaves, and green chilies. Ideal for balanced, home-style Sri Lankan meals.

Garlic Butter Indian Mackerel (Local Fusion)
Pan-fried Indian Mackerel cooked with butter, garlic, crushed black pepper, and a hint of chili. Simple, rich, and perfect for quick meals or seafood platters.

Southern-Style Indian Mackerel Ambul Thiyal (Sour Curry)
A bold southern Sri Lankan preparation using goraka (gamboge), black pepper, and spices. This sour curry enhances the strong flavor of Indian Mackerel and keeps well for longer periods.

Stir-Fried Indian Mackerel with Vegetables
Quick stir-fry with ginger, garlic, curry leaves, and green chilies. Light, aromatic, and best served hot with rice.

Fried Indian Mackerel (Thel Dala Style)
Indian Mackerel marinated with turmeric, chili, and black pepper, then deep-fried or pan-fried until golden and crispy. Crispy on the outside and juicy inside, a Sri Lankan favorite.