BTM

BTM is a seafood label whose range on our shelves is built around the fish that Sri Lankan and South Indian cooks use most often from the cupboard. Jack mackerel tins are the backbone, with dried prawns and Maldive fish alongside for the small, intensely savoury additions that season so many island dishes.

The jack mackerel comes in brine, in tomato sauce, in spicy tomato sauce and as a ready fish curry, all within our tinned fish collection. Skinless dried prawns sit in dried fish and prawns, and the Maldive fish chips, cured and dried tuna known as umbalakada, are in Maldive fish. All three belong to our fish category in the tins and ready meals department.

Mackerel in brine is the one to buy for Sri Lankan fish cutlets, mashed with potato, onion, green chilli and pepper, then crumbed and fried, and for fish buns and patties. The tomato sauce versions go into a quick mackerel curry with onion, tomato and curry powder, eaten with rice or string hoppers, while the ready curry needs only heating. Dried prawns are fried with chilli and onion for a sambol, or added to drumstick curry. A spoon of Maldive fish chips, pounded with grated coconut, red chilli and lime, is what makes pol sambol taste like home, and a little goes into seeni sambol and many vegetable curries.

Rinse dried prawns briefly before cooking to remove loose salt. Keep Maldive fish in an airtight jar once open, as its smell is strong and it absorbs damp. Open tins should be emptied into a covered bowl and kept in the fridge. To compare BTM with other brands, browse our full tinned fish range or the sambols collection.