Fried Sprats

Description

Crispy, Spicy & Full of Flavour

Enjoy crispy fried sprats cooked with fresh onions, chilli pieces, nai chilli, and aromatic curry leaves. A perfect spicy side dish or snack that brings authentic Sri Lankan taste to your table.

Sri Lankan Fried Sprats (Hal Maso Baduma) is a beloved dish made by deep-frying tiny dried fish known as sprats (haal masso) until they’re crispy and golden. These bite-sized fish are seasoned with salt and sometimes turmeric or chilli, then fried with curry leaves and onions to enhance aroma and flavour. The result is a crunchy, savoury side dish or snack with a strong umami taste. Fried sprats are a staple in many Sri Lankan homes, often served with rice, coconut sambol, or dhal curry, adding texture and a punch of salty richness to the meal.

Made with real sprats
Flavoured with traditional spices
Ready to eat, no preparation needed

🧂 Processing

Dried sprats (haal masso) are first cleaned and rinsed thoroughly to remove excess salt and any impurities. After draining and drying, the sprats are sometimes lightly coated with chilli powder for added flavour and colour. In hot oil, the sprats are deep-fried until golden brown and crispy. Toward the end of frying, curry leaves and sliced onions are added for extra aroma and taste. Once done, the fried sprats are drained on paper towels to remove excess oil and served hot or cooled and stored for later use.

🎨 Colour & Appearance

Fried Sprats have a golden brown to deep brown colour with a crispy, crunchy texture. The tiny fish are usually whole, with a slightly curled and rough appearance from frying. When onions and curry leaves are added, they bring extra colour—lightly browned onions and vibrant green or darkened curry leaves. The overall look is rustic and appetising, with a dry, toasted surface and a rich, savoury sheen from the oil.

🍽 Food Applications

• Side Dish: Served with rice and curry meals for added crunch and salty flavour.

• Snack: Eaten on its own as a crispy, savoury snack.

• Topping: Sprinkled over kiri bath (milk rice), pittu, or hoppers for extra texture.

• Mix-In: Added to sambols, fried rice, or salads to boost umami and crunch.

• Travel-Friendly Food: Ideal for lunch packs due to its long shelf life and portability.

• Condiment Substitute: Used in place of pickles or chutneys to enhance meals with a salty, fishy punch.

🧾 Ingredients

Sprats, Onion, Chilli pieces, Salt, Vegetable Oil, Nai Chilli & Curry Leaves.

✅ Dietary Info

• High in Protein: A rich source of animal protein in small servings.

• Rich in Omega-3 Fatty Acids: Supports heart and brain health.

• Low in Carbohydrates: Suitable for low-carb and keto diets.

• High in Calcium: Whole sprats include bones, offering a natural source of calcium.

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

• High in Sodium: Due to the drying and preservation process—should be consumed in moderation if watching salt intake.

• Allergen Warning: Not suitable for individuals with fish or seafood allergies.

🕒 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