Watti Shoru or Seafood Rice

“Watti Shoru” directly translates into “Basket Rice”

Watti means basket and Shoru or Sór meaning rice in the tamil language.

This magnificent platter seafood platter originally hails from the Southern Coastal Region in our beautiful island.This “All In One Rice Dish” humbly boasts a combination of seafood ,each cooked in a unique flavour.The base is fragrant rice and the toppings are spooned over to be served as a one fabulous platter.

This seafood watti rice is usually served for pregnant women because of the lip smacking tanginess from each topping.Being a seafood lover , whether pregnant or not my whole family enjoys every part of this dish.Those who are lucky to try this would strongly agree with me…

Today’s Glorious Seafood Platter was made for a very special & kind human.The Gorgeous Face behind Butter Boutique,Rukshi Nethicumara. Also known as the Queen of Cakes!! If you have never tried her cakes , you’re definitely losing out on a lot !!They serve love along with their cakes…..Order Now!!!

The fresh Seafood on this platter was sponsored by The Middle Cut Company. Theyr new but they know what they’re doing!!!They have a variety of fresh seafood that will be delivered every morning and they don’t do the frozen kind!!! Isn’t that fin-tastic!!! lol Anyway do check their instagram page for more details and WhatsApp <+94762465494 > to make your fresh delivery order!!! They also do custom orders on fish that’s not available on the list like Pomfret , Barramundi , etc depending on availability



I got the fresh seafood platter from them which consists of :

  • 500g Seer
  • 400g Paraw
  • 400g Thalapath
  • 400g Kelawalla
  • 500g Hurullo
  • 500g Large Prawns

This whole fresh platter was worth the cost<3500/-> and honestly the freshness could not be matched by any other place I’ve tried previously.

Let’s Get Back To How You Can Make This Glorious Seafood Watti

This is definitely not the most authentic version but I learnt this from someone who makes the real thing after doing so much research over the years.I have altered a few things according to our personal favourites.It actually took me a few days to prep for this particular menu : Pure Labour of Love.So if I have ever cooked this for you, that means you’re really special to me 💓

Each time I make this Watti Shoru I add and minus a few toppings depending on availability and convenience so you could create your own version too.For example you would notice my most recent version had fish cutlets and everyone loved it…

Unfortunately I do not undertake orders but I enjoy cooking for my loved ones and this week I cooked in memory of someone really close to my heart.

My mom taught me that love comes in all forms and undoubtedly the best forms of showing love is through food and I’m a strong believer of that because that’s what I do best !!!

This One Dish Meal consists of many delicious toppings :

  • White fragrant rice cooked in fresh coconut water and pandan leaves.
  • Potato Yellow Curry
  • Fried Brinjal cooked in mustard gravy
  • Tomato & Onion Aviyal or Thel dhaala
  • Pol Mallum
  • Fried Bitter gourd slices
  • Seer Fish in mustard curry
  • Paraw Fish in red gravy
  • Thalapath Theechi
  • Kelavalla Ambul Thiyal
  • Garlic Prawns
  • Fried Hurullo/Trench Sardine
  • Fried sprats and katta karawaadu

Potato Yellow Curry

Am sure that each one has their own version of a typical potato white gravy.Iam gonna roughly give you a recipe of mine.

Step One : Boil the potato cubes in water or thin coconut milk, garlic cloves, small onions,pandan leaves,curryleaves, salt,tumeric and chilli pwd.

Step Two : When the potatoes are boil and tender but still quite firm, add in thick coconut milk.Check for salt.

Step Three : When it comes to a boil, switch off fire but keep stirring for few minutes to stop the gravy from separating…

Step Four : Then if you prefer you could do a tarka or tempering in ghee with sliced onions, dried red chillies,mustard seeds and curry leaves.

Small tip : If you feel the gravy is too watery , you could remove few potato cubes and blend them with some coconut milk.Then pour this back into the gravy.This helps thicken the gravy…

Potato Gravy is done ✅

Fried Brinjals in Mustard Gravy

Ingredients :

  • 500g Fried Brinjals
  • One B onion sliced
  • One green chilli for heat
  • curry leaves, pandan leaves
  • cinnamon , cardomom
  • A tsp mustard seeds
  • A tbsp ground mustard
  • 1 tsp fresh ginger and garlic paste
  • A tsp tumeric
  • A tsp kashmir chilli powder
  • A tsp Jaffna curry powder or roasted curry powder
  • A tsp salt
  • 1/2 cup coconut milk
  • 1/2 cup heavy cream (optional)

Step One : Heat oil , sauté the sliced onions till they’re nice and golden.Then add in curry leaves,pandan leaves, fresh ginger and garlic paste, mustard paste and green chillies mix well.Next, add in spices both kinds whole and powder.

Step Two : Add in coconut milk, and let this come to a boil and get thicker while it simmers on high flame.

Step Three : When it simmers down add a splash of heavy cream.

Step Four : Add in the fried brinjals and let it come to a boil.Switch off fire and let it settle down.

Sprinkle fresh coriander leaves and fried onions on top.

Tomato and Onion Aviyal

Ingredients :

  • 1 kg Sliced B onions
  • Curry Leaves , Pandan Leaves
  • Salt, Kashmir chilli powder
  • Chilli flakes
  • Tumeric
  • Pepper powder
  • 1 kg Chopped fresh tomatoes
  • 2 green chillies sliced
  • 3 capsicums sliced
  • 3 Tbsp Maldive fish flakes
  • 3 Tbsp Tamarind pulp
  • Lime Juice of one lime

Step One : Mix onions and spice powders, curry leaves , pandan leaves with 1/2 cup oil.Cook this on low till the onions get translucent and cooked.

Step Two : Add in fresh tomatoes and green chillies

Step Three : Capsicums

Step Four : Maldive fish flakes

Step Five : Tamarind and lime juice.

Step Six : Finally sprinkle some sugar to balance flavours.

Pol Mallum

Ingredients :

  • One Fresh Coconut Scraped
  • A tsp tumeric
  • A tsp pepper
  • Few pieces of goraka/garcinia
  • Salt
  • Lime Juice
  • Maldive Fish Flakes
  • Five Red Onions
  • One Tomato chopped
  • One green chilli

Mix all the above ingredients together well.

Heat up in a pan with oil and mustard seeds and curry leaves. Keep on very low flame till its done.Check for salt and adjust accordingly.

Seer Fish in Mustard Gravy

Step One : 500g Seer Fish marination

  • Salt, pepper powder, turmeric , lime juice , ground mustard
  • One Sliced B Onion
  • curry leaves , pandan leaves
  • cardomom , cinnamon
  • Finely chopped garlic
  • One green chilli chopped
  • A tsp Mustard seeds
  • Two cups coconut milk

Step Two : Heat up oil in a pan , sauté onions till nice and golden.Then add in curry leaves , pandan leaves , whole spices , green chilli , chopped garlic , mustard seeds and fry for few minutes.

Step Three : Add in the marinated fish slices and keep on high for few minutes.

Step Four : Add in coconut milk , let it come to a boil ,cover and cook till the fish is ready!!! Sprinkle fresh coriander leaves. Check for salt and drizzle more lime juice at the end.

Paraw Fish In Red Gravy

500g Paraw Fish or Trevally

Marination :

  • Kashmir chilli powder
  • salt
  • white pepper powder
  • Two finely chopped fresh tomatoes
  • Two green chillies finely chopped
  • Goraka
  • Tamarind pulp
  • Lime juice of one lime


Step One : Heat oil in a pan , sauté one sliced B onion till nice and golden. Then add in curry leaves , pandan leaves.

Step Two : Add in the marinated fish slices.Keep flame on high for few minutes and let this cook and flavour the oil.

Step Three : Then, add in two cups of coconut milk and let it come to a boil.Then reduce heat, cover and cook till the fish is completely cooked. Check and adjust salt and spices accordingly.Drizzle lime juice at the end.

Thalapath/Sail Fish Theechi

500g Thalapath Cubes

Marination :

  • Kashmir chilli powder
  • Chilli flakes
  • Black Pepper powder
  • Salt
  • Lime Juice
  • Tamarind
  • Goraka
  • Fresh ginger and garlic paste

Heat oil in a pan , with curry leaves and add in the marinaded fish cubes.Let this cook on very low till the fish is well cooked and fragrant.This is supposed to be a moist but dry kinda dish!!!

Ambul Thiyal

Kelawalla/ Yellow Fin Tuna 500g

Marination Paste :

  • Fresh ginger
  • Fresh garlic
  • Small Red Onions
  • Goraka
  • Black Peppercorns
  • Cumin Seeds
  • Cardomom
  • Cinnamon
  • Tumeric Powder
  • Green chilli
  • Salt
  • Tamarind(add after grinding into paste)
  • Lime Juice(add after grinding into paste)

Roast and grind the above whole ingredients into a paste.Mix with the fish cubes.Heat oil in a pan, add in this marinated fish and curry leaves and pandan leaves.Let this heat up, reduce heat to very low and slow cook till the fish is done!!!This is the way I make my quick Ambul Thiyal Fish…So easy!!!

Srilankan Garlic Prawns

For the Garlic Prawns : Marinate prawns with salt, lime juice and chilli powder.

Deep fry and toss in stir fried garlic.Add a tbsp of chilli flakes

Then drizzle a splash of lime at the end and check for salt

Fried Hurullo/Trench Sardine

Marination :

  • Salt
  • Black Pepper powder
  • Chilli Powder
  • Lime Juice

Deep fry the marinated fish in warm oil

Fried Sprats and Katta Karawaadu Cubes

You could also use fresh Handhallo : White Bait

Fried Bitter Gourd Slices

Time To Assemble This Glorious Platter



Topping One : Potato Gravy

Topping Two : Paraw Red Curry

Topping Three : Seer Fish in Mustard Gravy

Topping Four : Thalapath Theechi

Topping Five : Kelawalla Ambul Thiyal

Topping Six : Tomato and Onion Aviyal

Topping Seven : Brinjal in Creamy Mustard Gravy

Topping Eight : Srilankan Garlic Prawns

Topping Nine : Fried Items!!! Hurullo , Sprats , Katta Karawaadu , Bitter Gourd Finally sprinkle the pol mallum!!!!


I would love to see your remakes on this!!!

Much Love Nuzrath