Sri Lankan Grilled Wild Fish Recipe – Traditional Village Style BBQ Fish
A traditional Sri Lankan Grilled Wild Fish, marinated with spices and coconut oil, grilled over charcoal for a smoky, flavorful taste. Perfect with rice or pol sambol.
Ingredients
1 whole Wild Fish (like Seer, Tilapia, or locally caught river fish)
2 tbsp Coconut Oil
1 tsp Turmeric Powder
1 tsp Chili Powder
1 tsp Black Pepper Powder
1 tsp Salt (or to taste)
2 cloves Garlic (crushed)
1 inch Ginger (crushed)
1 sprig Curry Leaves
1 tbsp Lemon Juice or Lime Juice
Optional: Banana Leaves for grilling
2 tbsp Coconut Oil
1 tsp Turmeric Powder
1 tsp Chili Powder
1 tsp Black Pepper Powder
1 tsp Salt (or to taste)
2 cloves Garlic (crushed)
1 inch Ginger (crushed)
1 sprig Curry Leaves
1 tbsp Lemon Juice or Lime Juice
Optional: Banana Leaves for grilling
Method
Clean the Fish
Gut, scale, and wash the fish thoroughly. Make shallow slits on both sides of the fish for better flavor absorption.
Prepare the Marinade
In a bowl, mix coconut oil, turmeric, chili powder, black pepper, salt, crushed garlic, crushed ginger, curry leaves, and lemon juice.
Marinate the Fish
Rub the marinade all over the fish, including inside the cavity. Let it sit for 30–60 minutes to absorb flavors.
Prepare the Grill
Preheat a charcoal or wood fire grill. If available, line the grill with banana leaves to prevent sticking and add a smoky aroma.
Grill the Fish
Place the marinated fish on the grill. Cook for about 10–15 minutes on each side, depending on the size of the fish, until the skin is crispy and the meat is tender.
Serve
Serve hot with pol sambol (coconut relish), lunu miris (spicy onion paste), or steamed rice for a traditional Sri Lankan experience.
Gut, scale, and wash the fish thoroughly. Make shallow slits on both sides of the fish for better flavor absorption.
Prepare the Marinade
In a bowl, mix coconut oil, turmeric, chili powder, black pepper, salt, crushed garlic, crushed ginger, curry leaves, and lemon juice.
Marinate the Fish
Rub the marinade all over the fish, including inside the cavity. Let it sit for 30–60 minutes to absorb flavors.
Prepare the Grill
Preheat a charcoal or wood fire grill. If available, line the grill with banana leaves to prevent sticking and add a smoky aroma.
Grill the Fish
Place the marinated fish on the grill. Cook for about 10–15 minutes on each side, depending on the size of the fish, until the skin is crispy and the meat is tender.
Serve
Serve hot with pol sambol (coconut relish), lunu miris (spicy onion paste), or steamed rice for a traditional Sri Lankan experience.
Community Whispers
🌱 Be the first to share your twist on this recipe.