Fish Curry Recipe


Looking at this fish curry,evokes the memories back in the day . Specially tuna, it had to be my favorite fish. Because it resembled meat,sturdy and held it's shape. I despised fish of all sorts except this. I hated the tiny long bones fearing that it would get stuck in my throat and the fish smell . I've always been a meat girl. Chicken was very rare those days, you get to eat it only on special occasions. It was always beef and fish on rotation.

Beef was a different story altogether. It's always unpredictable.If you're lucky you get a good chunk of beef from the butcher and it gets cooked until the meat fell off the bones. That is if mom had plenty of time. More often, mom whizzes through the cooking and the meat is chewy. Except the curry,whatever the texture of the beef is,the curry always ended up tasting delicious.

Fish is easy to cook. And I love that about tuna. It's easy to preserve too. We make a dish called Ambul Tiyal or Sour fish, a dry dish that can be kept about three months sans refrigeration. Maldive fish, which we grind and use it in most of the curries and condiments is none other than dried tuna.

I was glad to find the tuna chunks here in Ireland like the ones back in Sri Lanka. It's a pinkish red meat. It cooks beautifully and within minutes. I have always eaten this as a spicy red curry.
Since I could take the heat no more,I've made a coriander and black pepper fish curry with tamarind for tanginess.Tamarind is used in most Asian cooking as a souring agent. I've found the tamarind concentrate here in the ethnic Indian food shop.A bit goes a long way.

You can use Salmon ,Cod and Monkfish to make this dish apart from Tuna. It's best served with warm rice and myriad of mild vegetable curries as we Lankan like to eat. The curry is great to mop up crusty bread and the leftovers can be heated the next day.

Tuna Fish Curry Recipe

Serves 4


400 g Tuna chunks without bones 
1 large onion sliced
2 green chilies sliced
2 tsp coriander powder
2 tsp cumin powder
1/2 tsp ground black pepper powder
1/2 tsp tamarind concentrate
1 sprig of curry leaves
1/2 cup of canned coconut milk
1/2 cup of water
2 tbsp coconut oil
salt to taste


Heat oil in a pan and add onion.Saute till light brown in color.
Add the curry leaves,spice powders and saute them for a minute.
Add in the fish and the sliced chili. Give it a good stir.
Pour in the coconut milk and the tamarind concentrate. Add salt.
Mix everything and add water. Let the curry come to a boil then reduce the heat to medium and cook for about 10 minutes till fish gets cooked through.
Taste and adjust seasoning.
Serve warm with cooked rice and vegetable curries.


You can add more water if you want more curry or to thin the curry out. It all comes down to personal preference. I hardly measure the liquids when cooking. I ballpark it and adjust the quantities as I go on cooking. Taste the curry and tweak here and there if you need to.


  1. I am loving the new look of the blog!

    We also use tamarind as a souring agent (for soup) apart from having it in a nice sweet and sour candy form.

    1. Thanks Didi !
      Oh really ! I think it's a common ingredient across Asia. I've tasted a Burmese soup with tamarind and it was awesome.

  2. All you need is a plate of string hoppers! They make awesome combo with a spicy lankan fish curry like this:) good job..impressive clicks too.

    1. Thanks Nasuha ! You're absolutely right ! Bring on the string hoppers ! :)


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