Fish salted and packed in barrels for months until soft, sour and strong-smelling. It is a coastal preservation method concentrated around Negombo and the Sri Lankan northwest, where goraka and salt cure the catch in sealed barrels.
It is a months-long ambient ferment of raw fish in a sealed barrel, where the salt ratio and the goraka acidity are the safeguards and neither has a reliable domestic gauge.
What goes into it
- fish, often tuna or seer
- coarse salt in quantity
- goraka — dried Garcinia rind
How it is made
The fish is cut into pieces, packed into a barrel in layers with heavy salt and pieces of dried goraka, weighted and sealed. The goraka’s acidity works alongside the salt, and the fish softens and sours over months. It is drawn out a few pieces at a time and cooked into curry.
How long it takes: three months to a year in the barrel
How it is eaten
Cooked into a fiery jaadi curry with chilli and coconut, eaten in small amounts with rice.
History
Coastal preservation method concentrated around Negombo and the northwest, where goraka and salt cure the catch in sealed barrels.
Frequently asked questions
What is Jaadi?
Jaadi is a fermented & pickled from Sri Lanka: fish salted and packed in barrels for months until soft, sour and strong-smelling. Coastal preservation method concentrated around Negombo and the northwest, where goraka and salt cure the catch in sealed barrels.
How is Jaadi made?
The fish is cut into pieces, packed into a barrel in layers with heavy salt and pieces of dried goraka, weighted and sealed. The goraka’s acidity works alongside the salt, and the fish softens and sours over months. It is drawn out a few pieces at a time and cooked into curry. It takes three months to a year in the barrel.
Can I make Jaadi at home?
No, and the atlas gives no method for it. It is a months-long ambient ferment of raw fish in a sealed barrel, where the salt ratio and the goraka acidity are the safeguards and neither has a reliable domestic gauge.
What goes into Jaadi?
Fish, often tuna or seer, coarse salt in quantity, goraka — dried Garcinia rind.
How is Jaadi eaten?
Cooked into a fiery jaadi curry with chilli and coconut, eaten in small amounts with rice.
