Fried Katta

Description

Crispy, Spicy & Packed with Flavour

Enjoy the bold taste of crispy Fried Katta Karawala, stir-fried with onion, chilli pieces, nai chilli, and curry leaves. A fiery, crunchy side that’s perfect with rice or as a snack!

Sri Lankan Fried Katta refers to Fried Dried Fish—a salty, crispy delicacy made using dried fish, commonly “katta karawala” (a type of sun-dried fish, often from small tuna or mackerel species). This dish is intensely flavourful, with a bold salty punch and deep umami taste.

The dried fish is first rinsed to remove excess salt, then deep-fried until golden and crispy. It can be served on its own as a crunchy side dish or stir-fried with onions, green chillies, curry leaves, and spices to make a spicy katta sambol or stir-fry. Often enjoyed with rice, coconut sambol, or even plain bread, fried katta is a beloved addition to many Sri Lankan meals—especially for those who enjoy strong, rustic flavours.

Real dried Katta fish Infused with Nai chilli heat Ready to eat – no prep needed

🧂 Processing

The dried fish (katta) is first washed thoroughly to remove excess salt and impurities. After rinsing, the fish is patted dry and then cut into smaller pieces if needed. In a hot pan or deep fryer, the dried fish is fried in oil until it turns crispy and golden brown, releasing a strong aroma. Care is taken to fry it just enough to achieve crunchiness without burning. Sometimes, the fried fish is then stir-fried with sliced onions, green chillies, curry leaves, and a dash of black pepper or chilli powder to enhance flavour. The finished dish is drained on paper towels to remove excess oil and served as a crispy, savoury accompaniment to rice or bread.

🎨 Colour & Appearance

Fried Katta typically has a golden to deep brown colour, depending on the frying time and type of dried fish used. The fish pieces become crispy and slightly curled at the edges, with a rough, textured surface. They often have a shiny, oily sheen from frying, and may show darker spots where the fish crisps more. The appearance is rustic and appetising, with visible flakes and natural irregularities that highlight its traditional, homemade character.

🍽 Food Applications

• Served as a crunchy side dish alongside steamed rice and traditional curries.

• Mixed with onions, chillies, and spices to make a spicy fried katta sambol.

• Used as a flavourful topping for rice, hoppers, or string hoppers.

• Incorporated into sandwiches or buns for a salty, crispy bite.

• Added to lunch boxes or picnic meals as a preserved, ready-to-eat protein.

• Occasionally crumbled and mixed into vegetable stir-fries or salads for extra texture and umami.

🧾 Ingredients

Fried Katta Fish, Onion, Chilli pieces, Salt, Vegetable Oil, Nai chilli & Curry Leaves.

✅ Dietary Info

• • High in Protein: Made from dried fish, it’s a rich source of animal protein.

  • Low in Carbohydrates: Contains negligible carbs, suitable for low-carb diets.

  • Rich in Omega-3 Fatty Acids: Provides heart-healthy fats common in oily fish.

  • High Sodium Content: Due to the drying and salting process, it’s naturally high in salt—consume in moderation if watching sodium intake.

  • Gluten-Free & Dairy-Free: Naturally free from gluten and dairy ingredients.

  • Contains Healthy Minerals: Offers calcium, iron, and other trace minerals from the fish.

  • Allergen Alert: Not suitable for those allergic to fish or seafood.

🕒 Storage & Shelf Life

Store in a cool, dry place.  Transfer contents to a clean, dry container after opening and Refrigerate. Best enjoyed within 2–3 months to retain freshness and flavour.

📦 Packaging

Packaged in can’s that seal in aroma and taste. Available in compact sizes for daily use and larger jars for culinary professionals. Wholesale options tailored for retailers.

Additional information