Mora is a Sri Lankan shark-family dry fish with firm, flaky flesh. It carries spices well and is a popular karawala choice for hearty curries and tempered dishes.

Rinse and soak for 10 minutes, drain, then fry pieces lightly. Build a coconut-milk gravy with onion, garlic, pandan, curry leaves, mustard seeds and Sri Lankan roasted curry powder. Simmer until the fish absorbs the spices.

Right here. Ceylo is a specialty Sri Lankan food shop online — order Mora dry fish and we will deliver it anywhere in the UK from our Wiltshire warehouse.

The dry fish itself is not spicy — it is a savoury, salt-cured base. Heat comes from the curry powder and chilli you add. Adjust to your preference and start mild if you are new to dry fish curries.

Yes. Divide into portions, seal in zip-top bags and freeze. Thaw what you need overnight in the fridge or rinse and use directly in soak-and-cook recipes.