Known as “karawala” in Sinhalese, this highly fragrant preserved fish is prepared by first marinating the cleaned fish overnight in salt before sun-drying it for three days. “Karawala” is a well-known part of Sri Lankan cuisine, and can be cooked as a curry or eaten the way it is, as a flavoursome side dish. “Karawala” can be found throughout Sri Lanka’s coastal belt, in open market stalls along roads and streets. In the photograph, “karawala” is displayed in a large market in the Old Colombo zone of Pettah, in April 2018.
Son of the Morning Light 