Sri Lankan Fish Curry

Recipe by
Total Time:
1.25 hours
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Technique: Braise Recipe
Difficulty: Medium

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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

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

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