Sri Lankan Beef Fry Sambal & Maldive Fish Sambal

Sri Lankan Beef Fry Sambal & Maldive Fish Sambal: Underrated Delights

Welcome back to another episode of The Minority Taste! Today, we're diving deep into two incredibly delicious yet underrated Sri Lankan sambals: Beef Fry Sambal and Maldive Fish Sambal (Thalapath Sambal). These two non-vegetarian relishes are often overshadowed by the more famous Pol Sambal, Seeni Sambal, Katta Sambal, and Lunu Miris—but not anymore! It's time to give them the recognition they deserve.

What is Sambal?

Sambal is a beloved condiment across Sri Lanka and Southeast Asia, typically made from chili, onions, lemon, and Maldive fish (a dried, cured fish that enhances flavor). In Malaysia, sambal often includes coconut, making it slightly different from its Sri Lankan counterpart.

While many are familiar with Pol Sambal (coconut sambal) or Lunu Miris (spicy onion sambal), Beef Fry Sambal and Maldive Fish Sambal hold a special place in Sri Lankan Muslim cuisine. These sambals are enjoyed daily with rice, adding an extra layer of spice, crunch, and umami flavor.

Beef Fry Sambal Recipe

Ingredients

1 kg veal topside or tenderloin (tender meat works best)

1 tbsp tamarind juice

1 tbsp red chili powder (Sri Lankan chili powder is preferred for its heat)

½ tsp turmeric powder

Salt and pepper (to taste)

Hot water (for pressure cooking)

Oil (for deep frying)

2 large onions (thinly sliced)

A handful of curry leaves

2-3 cardamom pods

1 stick cinnamon

1 tbsp Sri Lankan dried chili flakes

Instructions

1. Prepare the Beef

Cut the veal into chunks and place it in a pressure cooker.

Add tamarind juice, chili powder, turmeric, salt, and pepper.

Massage the meat well so every piece absorbs the spices.

Add a little hot water and pressure cook for about 4-5 whistles.

2. Shred the Meat

Once cooked, let the beef cool slightly.

Shred it with a fork (do not use a grinder, as we need biteable strings, not a fine powder).

Simultaneously, reduce the cooking liquid until it thickens, then mix it with the shredded beef.

3. Deep Frying

Heat a generous amount of oil in a pan.

Fry the onions until golden brown and crispy. Remove and set aside.

Fry the shredded beef briefly (since it's already cooked). Do not over-fry.

Fry the curry leaves for about 1-2 minutes (they should stay green, not brown).

4. Final Touch

In a separate pan, heat a little oil and add curry leaves, cardamom, cinnamon, and chili flakes.

Combine the fried beef, onions, and curry leaves with the aromatic oil mixture.

Stir on low heat until everything is well mixed.

Let it cool and store in an airtight container. This sambal lasts up to a month!

Maldive Fish Sambal (Thalapath Sambal) Recipe

Ingredients

100g Maldive fish (ground into flakes)

2 tbsp coconut oil

1 stick cinnamon

2-3 cardamom pods

2-3 green chilies (chopped)

A handful of curry leaves

2 large onions (thinly sliced)

1 tsp black pepper

1 tbsp lime juice

Instructions

1. Infuse the Oil

Heat coconut oil in a pan over low heat.

Add cinnamon, cardamom, green chilies, and curry leaves.

Let the aromatics infuse the oil without burning.

2. Add the Maldive Fish

Stir in the ground Maldive fish (or substitute with dried sprats or anchovies).

Cook on low heat until the kitchen fills with a deep umami aroma.

3. Mix with Onions & Lime

Add the sliced onions and fried curry leaves.

Stir well until everything is evenly combined.

Finish with lime juice and black pepper for extra depth.

Why These Sambals Deserve Recognition

Sri Lanka is known for its variety of sambals, but these two remain underrated despite their incredible flavors. They are available in some supermarkets pre-made, but nothing beats a homemade version.

The Beef Fry Sambal has a crispy, savory, and slightly spicy taste, making it perfect as a side dish or snack. Meanwhile, the Maldive Fish Sambal has a unique umami flavor, balancing the saltiness of dried fish with the freshness of lime and the kick of chili.

If you're looking to explore traditional Sri Lankan Muslim cuisine, these two sambals are must-tries!

Final Thoughts

Now that you have these recipes, try them at home and experience the magic of Sri Lankan flavors! Whether served with rice, roti, or even as a topping for snacks, these sambals are sure to be a hit.

Let me know in the comments if you’ve tried them! Stay tuned for more under-the-radar dishes from Sri Lanka and beyond on The Minority Taste.

See you in the next post!