Sri Lankan Fish Curry
This spicy Sri Lankan Fish Curry is made with fresh fish, tamarind, a touch of coconut milk, and aromatic spices. A simple and easy curry ready in less than 30 minutes. Serve with rice, dal and a side of vegetable curries.
Ingredients
- 1 pound kingfish
- 2 tbsp coconut oil
- 1 sprig of curry leaves
- 1 stick pandan leaf
- 1 tsp fenugreek seeds
- 1 red onion sliced
- 4 garlic cloves sliced
- 2 green chillies
- 1 tbsp chilli powder more if needed
- ½ tsp black pepper freshly ground
- ½ tsp turmeric powder
- 1 tbsp Sri Lankan curry powder
- 1 tbsp coriander powder
- 1 tsp cumin powder
- 1½ tbsp tamarind concentrate*
- 1 tsp salt
- 1 ¼ cup water
- ¼ cup coconut milk canned
Instructions
- Rinse the kingfish steaks and pat them dry.
- Heat coconut oil in a wide pan over medium heat. Add the fenugreek seeds, curry leaves, and pandan leaf. Sauté for about 2 minutes until fragrant.
- Stir in the sliced red onions, garlic and green chillies. Sauté until the onions are soft.
- Toss in the chili powder, black pepper, curry powder, cumin powder, turmeric, and coriander powder. Sauté for about a minute to release the aroma of the spices.
- Pour in water, add salt and tamarind concentrate, and bring the curry to a boil.
- Gently place the fish steaks in the pan and spoon some curry over them. Cover and cook over medium heat for 5 minutes. You can flip the fish if you prefer, but be careful not to break it.
- Spoon more curry over the fish and cook for another 5 minutes until fully cooked. Finally, add the coconut milk and simmer for 2 to 3 minutes.
- Taste the curry and adjust the salt or tamarind if needed.
Notes
- Tamarind concentrates and pastes can vary depending on the brand, so it’s best to start with 1 tablespoon and adjust according to your taste.
- If you’re using goraka paste, start with 1/2 teaspoon and adjust as needed. You can also use a dried goraka piece, but keep in mind that it may make the curry a bit more watery.
- If using tomatoes, use 2 tomatoes chopped. Cook them down with spices before adding water.
- You can skip adding coconut milk for a spicier curry.
- Leftovers can be kept in the fridge in an airtight container. Reheat them with a splash of water or coconut milk.
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