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Sri Lankan Fish Curry Recipe

Sri Lankan Fish Curry is a popular Sri Lankan Side Dish
Author :
 
On :
Thursday, 22 June, 2017
Category :
Non-Vegetarian Recipe
Course :
Side Dish Recipe
Cuisine :
Sri Lankan Recipe
Technique :
Braise Recipe
Difficulty :
Medium
Preparation Time :
30 minutes
Servings :
Serves 4
RATINGs :
Rated 3 based on 100 votes
3

Ingredients

  • 4 pieces - rohu (approx 350 g)
  • 2 tbsp - Sunflower oil
  • 1 - large onion, chopped
  • 2 - Garlic cloves, finely chopped
  • 1/2 tsp - ground Turmeric
  • 1 tsp - chilli powder
  • 2 tbsp - Sri Lankan curry powder
  • 2 - medium sized tomatoes, skinned and finely chopped
  • 150 to 200 ml - Coconut Milk
  • Fresh Curry leaves
  • salt to taste
  • For Sri Lankan Curry Powder:
  • Coriander seeds / coriander powder
  • pinch - Fenugreek seed
  • 2 - Cloves
  • 2 - green Cardamom pods
  • 6 - Black Peppercorns
  • Cinnamon stick
  • Cumin seeds
  • How to Make Sri Lankan Fish Curry:

    1. For the Sri Lankan curry powder, grind everything listed into a fine powder. Store in a screw-top jar.
    2. Rub the fish slices with some salt and lemon juice.
    3. Allow them to sit for half an hour.
    4. Then fry the marinated fish pieces in mustard oil till they get a light brown colour.
    5. Do not overcook, as it tends to get chewy.
    6. Heat the oil in a large, shallow pan, add the onion, garlic and curry leaves.
    7. Fry gently for 7-10 minutes until the onions are soft and lightly golden.
    8. Add the turmeric, chilli powder and Sri Lankan curry powder and fry for 1-2 minutes.
    9. Add the tomatoes, coconut milk, 1 tsp of salt and simmer gently for 5 minutes.
    10. Add the fish to the pan and spoon some of the sauce over the top of the fish.
    11. If the gravy looks dry, add some water. Simmer gently for 5 minutes.
    12. Then cover the pan and set aside for 10-15 minutes.
    13. By this time the fish should have cooked through. But if not, just return to the heat for a few more minutes until it is.
    14. Serve with some steamed basmati rice.




     

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