Sri Lankan
Lunu Miris
A sharp, fiery Sri Lankan onion and chilli sambol pounded with salt, lime, and Maldive fish. It is traditionally served in small spoonfuls with kiribath, roti, hoppers, or plain rice.
Watch it madeApé Amma · 4:14
Ingredients
- Small red onions or shallots, peeled and roughly chopped8
- Dried red chillies, stems removed4
- Crushed red chilli flakes1 tsp
- Maldive fish flakes1 tbsp
- Coarse salt1/2 tsp
- Fresh lime juice1 tbsp
Method
- Place the dried red chillies in a mortar and pound until they break into coarse flakes.
- Add the coarse salt and Maldive fish flakes, then pound until the fish breaks down and mixes with the chilli.
- Add the chopped red onions a handful at a time and pound firmly, scraping the sides of the mortar, until the mixture becomes juicy but still slightly coarse.
- Add the chilli flakes and pound briefly to combine, keeping some texture in the onions.
- Squeeze in the fresh lime juice and mix with the pestle or a spoon.
- Taste and adjust with a little more salt or lime if needed, then serve immediately in small spoonfuls.
Common questions
What can I use instead of Maldive fish flakes if I can't find them?
Use a small amount of finely minced anchovy, fish sauce, or dried bonito powder for a similar salty umami note. Start with less than you think; Maldive fish is strong, and the relish should stay sharp, not overly fishy.
How long does Lunu Miris take to make?
It usually takes about 10 to 15 minutes, mostly by hand in a mortar. The onions should be pounded until juicy but still slightly coarse. Stop as soon as the mixture looks cohesive and tastes balanced.
What are the most common mistakes when making Lunu Miris?
Overpounding the onions until they turn pasty, adding too much lime too early, and using too much dried fish are the biggest mistakes. Also avoid under-salting at the start, because the seasoning needs to penetrate as you pound.
Can I store Lunu Miris, and if so for how long?
It is best eaten immediately, because the onions release more water and the texture softens quickly. You can refrigerate leftovers for up to 1 day in a covered container, but the flavor will be less bright and the texture looser.
How should I serve Lunu Miris?
Serve it in small spoonfuls alongside rice, curry, hoppers, string hoppers, roti, or bread. It also works as a punchy condiment with fried fish or eggs. Keep portions small because it is hot, salty, and very concentrated.