Katta Sambal — also known as Maldive Fish and Onion Sambal—is a flavorful condiment made with dried fish and shallots. Its umami, tangy, and spicy flavor makes it an essential side dish for Kiribath, hoppers, or just about any main dish.
Katta Sambal—the spicy Maldive fish and onion sambal—brings a bold, fiery punch and a rich umami flavor to any dish. Much like Lunu Miris, this sambal is a staple in Sri Lankan cuisine, especially when served with rice-based dishes. It’s my personal favorite condiment for Kiribath (Sri Lankan Milk Rice).
It’s also delicious with coconut roti, pittu (a rice and coconut dish), idiyappam (string hoppers), hoppers, and even simple bread. I still remember the joy of opening my lunchbox to find a sandwich filled with Katta Sambal between buttered slices of bread—it’s such a nostalgic treat, and I’m sure many of you can relate!
What is Maldive Fish
Maldive Fish is a key ingredient in Sri Lankan cooking, made from sun-dried and cured tuna, typically skipjack tuna. It’s named after the Maldives, where this preservation method originated. The fish is boiled, gutted, cut into small pieces, and dried in the sun until hard. Once dried, it’s stored in blocks or shredded into flakes.
Maldive Fish adds a rich, smoky, and savory umami flavor, similar to dried shrimp or anchovies in other cuisines but without the intense fishy smell. It’s commonly used in sambals like Katta Sambal, Pol Sambal (coconut sambal), and curries to enhance flavor. It’s a pantry staple in many Sri Lankan households.
You can find Maldive fish chips in any Sri Lankan stores.
Ingredients Needed
*Scroll down for the recipe card with a full ingredient list and measurements.
- Maldive fish
- Shallots
- Red chilli flakes
- Lime
- Salt
How to Make Katta Sambal
*Scroll down for the printable recipe card for a full list of ingredients and instructions.
Making this katta sambal is super easy! All you need to do is prep the ingredients and pound them using a mortar and pestle, or a food processor.
Prep the shallots: Peel and slice the shallots. It’s easier to pound if sliced.
Pound the Maldive fish: If the bottled Maldive fish chips are too large, pound them in a mortar until they’re broken down into smaller pieces.
Make the katta sambal: Next, add the sliced shallots to the mortar and pound them until they start to break down. Mix in the chili flakes and continue pounding until the mixture comes together.
Finally, add the salt and lime juice, then pound everything together until it’s well combined. Taste and adjust the seasoning as needed; your sambal is ready to serve!
Tips
- If you’re short on time, you can use a food processor, but a mortar and pestle doesn’t take much time either. If using a food processor, use short pulses to achieve the consistency you want.
- Store leftovers in the refrigerator.
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Recipe
Katta Sambal – Maldive Fish and Onion Sambal
Equipment
- mortar and pestle
Ingredients
- ½ cup maldive fish
- ½ cup shallots
- 1 tbsp chili flakes
- ½ tsp salt
- 2 tsp lime juice
Instructions
- If the Maldive fish chips are too large, pound them in a mortar until they’re broken down into smaller pieces.
- Peel and slice the shallots. It's easier to pound if sliced.
- Add the sliced shallots to the mortar and pound them until they start to break down. Mix in the chili flakes and continue pounding until the mixturecomes together.
- Finally, add the salt and lime juice, then pound everything together until it’s well combined. Taste and adjust the seasoning as needed, and your sambal is ready to serve!
Nutrition
The post Katta Sambal (Maldive Fish and Onion Sambal) appeared first on Love And Other Spices.