🐟 Sri Lankan Fish Curry Recipe






Servings: 4–5
Preparation Time: 20 minutes
Cooking Time: 30 minutes

🛒 Ingredients

For the Fish Curry:

  • Fresh fish – 750g (tuna, seer fish, or any firm white fish, cut into medium pieces)

  • Onion – 1 large (sliced)

  • Garlic – 5 cloves (chopped)

  • Ginger – 1 inch (chopped)

  • Green chilies – 2 (slit)

  • Curry leaves – 10 leaves

  • Pandan leaf – 1 small piece (optional)

  • Tomato – 1 medium (chopped)

  • Tamarind juice – 1 tbsp (or 1½ tbsp lime juice)

  • Coconut milk – 1 cup thick + ½ cup thin

  • Salt – to taste

  • Water – 1 cup

Spices:

  • Sri Lankan roasted curry powder – 2 tbsp

  • Unroasted curry powder – 1 tbsp

  • Chili powder – 1½ tsp

  • Turmeric powder – ½ tsp

  • Fenugreek seeds – ¼ tsp

  • Mustard seeds – ½ tsp

  • Ceylon cinnamon stick – 1 inch

🥘 Preparation Steps

Step 1: Marinate the Fish

  1. Wash the fish pieces and pat them dry.

  2. Marinate with:

    • 1 tsp chili powder

    • ½ tsp turmeric powder

    • ½ tsp salt

  3. Set aside for 15 minutes.

Step 2: Temper the Spices

  1. Heat 3 tbsp coconut oil in a clay pot or deep pan.

  2. Add mustard seeds and let them splutter.

  3. Add fenugreek seeds, curry leaves, pandan leaf, onions, garlic, ginger, and cinnamon.

  4. Fry until onions turn soft and fragrant.

Step 3: Prepare the Curry Base

  1. Add the roasted and unroasted curry powders, remaining chili powder, and turmeric.

  2. Stir well for 1 minute to release the aroma.

  3. Add chopped tomatoes and green chilies. Cook until tomatoes soften.

Step 4: Cook the Curry

  1. Pour in ½ cup thin coconut milk and 1 cup water.

  2. Add tamarind juice and bring to a gentle boil.

  3. Reduce heat, add fish pieces carefully, and simmer for 10–12 minutes.

  4. Do not stir too much to avoid breaking the fish.

Step 5: Final Touch

  1. Add 1 cup thick coconut milk and adjust salt.

  2. Cook on low heat for another 5 minutes.

  3. Turn off heat and let it rest for 5 minutes before serving.

🍽️ Serving Suggestions

  • Serve hot with:

    • Steamed rice 🍚

    • Pol sambol 🥥🌶️

    • Dhal curry

    • Fried brinjal

👩‍🍳 Tips for Best Flavor

  • Use tuna (balaya) or seer fish (thora) for authentic Sri Lankan taste.

  • Cooking in a clay pot enhances the aroma.

  • For a spicier version, add ½ tsp crushed black pepper at the end.

  • Use Sri Lankan roasted curry powder for the real flavor.