Jaadi
Jaadi is a unique and flavorful traditional dish in Sri Lanka that is made by preserving fish using salt and Malabar Tamarind (goraka) for several weeks. This preservation method creates a distinct fishy and salty flavor that is widely used in Sri Lankan cuisine. The fish used in Jaadi can vary, but Spanish mackerel, Skipjack Tuna, Trenched Sardinella, Indian Mackerel, and Frigate Tuna are commonly used. The process involves layering the fish with salt and Malabar Tamarind in a clay pot, which is then sealed for several weeks to allow the flavors to develop.
Once the fish is preserved, it can be used in a variety of dishes, including Jaadi hodda, which is a popular Sri Lankan dish that combines the preserved fish with aromatic spices like curry leaves, mustard seeds, and fenugreek. Jaadi hodda is typically served with rice or bread and is known for its spicy and complex flavor. If you're visiting Sri Lanka, be sure to try Jaadi to experience a truly authentic taste of Sri Lankan cu...
Once the fish is preserved, it can be used in a variety of dishes, including Jaadi hodda, which is a popular Sri Lankan dish that combines the preserved fish with aromatic spices like curry leaves, mustard seeds, and fenugreek. Jaadi hodda is typically served with rice or bread and is known for its spicy and complex flavor. If you're visiting Sri Lanka, be sure to try Jaadi to experience a truly authentic taste of Sri Lankan cu...
