A favourite Sri Lankan dish, made in homes to preserve the seasonal aubergines. A sweet and spicy light pickle packed with flavours. Fried Aubergine (Brinjal), whole green chillies, fried sprats, and onions. Lightly spiced and preserved to readily bring the taste of Sri Lanka to your meals. The heat from the chillies is intricately woven through the subtle tanginess of the vinegar and the slight sweetness from the fried aubergines and onions married with the aroma of the fried sprats. All combine to bring complex yet delicate flavours together.
Served as a side dish, enjoy on the side with rice and curry, or flatbread to enjoy the flavour combinations of Sri Lankan cuisine. A quintessential accompaniment to the popular Sri Lankan Lamprais.
The fried sprats are sustainably caught by our community of fishermen in registered trawlers, off the shores of Beruwala, Southwest Sri Lanka, and are 100% traceable.
