Sri Lankan Fish Stew

Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Technique: Stewed Recipe
Difficulty: Medium

Take a look at more Curries Recipes. You may also want to try Kuku Paka, Kathal (Jackfruit) Curry, Dahiwale Baingan and Arbi, GOSHT KOFTE KI CUT

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Ingredients

  • 350 g - rohu
  • 2 tbsp - sunflower oil
  • 1 - onion, chopped
  • 2 - garlic cloves, finely chopped
  • 1/2 tsp - ground turmeric
  • 1 tsp - chilli powder
  • 2 tbsp - Sri Lankan curry powder
  • 2 - tomatoes, skinned and finely chopped
  • 150-200 ml - coconut milk
  • Fresh curry leaves - a few
  • Salt to taste
  • Sri Lankan curry powder: Coriander seeds
  • A pinch - fenugreek seed
  • 2 - cloves
  • 2 pods - green cardamom
  • 6 - black peppercorns
  • Cinnamon stick - 1 small piece
  • Cumin seed - 1/2 tsp
  • dried curry leaves - a few

How to Make Sri Lankan Fish Stew

  • For the Sri Lankan curry powder, grind coriander seeds, cumin seeds, fenugreek seeds, cinnamon, cloves, cardamom, dried curry leaves and pepper corns in a grinder to a fine powder. Store it in a screw top jar.
  • Marinate the fish slices with salt and lemon juice and keep aside for 1/2 an hour
  • Fry the marinated fish pieces in mustard oil till they turn light brown in colour.
  • Heat oil in a large, shallow pan and add the onion, garlic and curry leaves to it.
  • Fry gently for 7-10 minutes until the onions are soft and lightly golden in colour.
  • Add the turmeric, chilli powder and Sri Lankan curry powder and fry it for 1-2 minutes.
  • Add the tomatoes, coconut milk and 1 tsp of salt and let it simmer for 5 mins.
  • Add the fish to the pan and spoon the gravy over the fish.
  • Add water if needed and simmer for 10 mins.
  • Serve after a while.

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