කෙලවල්ල කරවල (Kelawalla)

Description

කෙලවල්ල කරවල (Kelawalla), also known as “kelawalla fish,” is a sought-after species in Sri Lankan waters, characterized by its firm flesh and distinctive flavor. This fish is commonly found in the Indian Ocean and is celebrated for its versatility in various culinary preparations.

In Sri Lankan cuisine, kelawalla is often prepared in a variety of ways, including grilling, frying, and using it in curries. The fish’s rich taste pairs well with local spices, making it an ideal ingredient for traditional dishes. It is frequently served with rice, sambols, and chutneys, enhancing the overall dining experience.

Beyond its culinary appeal, kelawalla is also valued for its nutritional benefits, being a good source of protein and omega-3 fatty acids. This makes it not only a delicious choice but also a healthy addition to a balanced diet. Whether enjoyed in a simple grilled preparation or as part of a more elaborate curry, kelawalla remains a beloved seafood option in Sri Lankan gastronomy.