Karawala Baduma or Sri Lankan Salt Cod Relish

Photo by:

Melati Citrawireja

While gathering recipes for our cookbook, we discovered and tested more dishes than we could possibly include. These bonus recipes are straight from the home kitchens of our farm partners: seasonal staples, and heirloom favorites you won’t find anywhere else. For more such recipes, order The Diaspora Spice Co. Cookbook here!

Sambols are one of the cornerstones of the Sri Lankan table—and we learned many from Amitha, one of the amazing women who processes our wild cinnamon. This one made with salted, dried fish and chilies was the one Asha and I kept coming back for—umami-rich, funky, and addictive. Pair with Cucumber Coconut Milk Curry, Parippu (dal), and Pol Roti or rice (the first three recipes are in the official book!). Adapted by Asha Loupy.

Ingredients

8 ounces (227 grams) boneless, skinless salt cod fillets
½ teaspoon Pragai Turmeric
3 tablespoons virgin coconut oil
36 curry leaves
1 red onion, thinly sliced
2 teaspoons Guntur Sannam Chili
Juice of ½ to 1 lemon (2 to 4 tablespoons)

Methods

Rinse the salt cod under cold water to remove any excess salt. If it’s one big fillet, cut it into a few smaller pieces. Place the rinsed cod in a bowl, cover with cold water, and refrigerate for 12 to 24 hours, changing the water every few hours.
Pat the desalted cod dry and cut into ¼” cubes. Place in a bowl and toss with ½ teaspoon ground turmeric. Set aside.
Heat the coconut oil in a large skillet over medium heat. When the oil is shimmering, add the curry leaves—be careful, these will crackle and pop!—and cook until bright green and translucent, 10 to 30 seconds. Add the onion and cook, stirring frequently until softened and turning golden brown around the edges, 7 to 10 minutes.
Reduce the heat to medium, add the seasoned cod and the Guntur Sannam chili powder, and cook until the cod is cooked through and flakes when pressed with the back of a fork, 5 to 7 minutes. Turn the heat off and stir in the juice of ½ lemon. Taste and season with more lemon juice, if you like a little more acidity.