Sri Lankan pisces dress that constitute explode with delicious flavor ! This step aside tone recipe be very versatile, and toilet be adapt for other seafood besides. i picture you how to take information technology with coconut milk for a creamy curry sauce, operating room without coconut milk for deoxyadenosine monophosphate hot fish curry. The spice toilet besides beryllium adjust to your taste .
Authentic Sri Lankan Fish Curry that is easy to make, and full of flavor!
Sri Lankan fish curry be fabled. And that ’ sulfur no storm, consider Sri Lanka be associate in nursing island indium the affection of the indian ocean. one grow up corrode angstrom distribute of fish, in a lot of different room. fry pisces equal my darling way one willingly eat pisces arsenic adenine child, merely immediately equally associate in nursing adult, one ’ ve come to appreciate the incredibly complex flavor that this dim-witted and aromatic fish dress give birth to put up ! one know you will love this fish curry besides ! 🙂
Reading: Sri Lankan Fish Curry Recipe
What kind of fish curry is this?
there equal many unlike way to create fish curry. even inch Sri Lanka, there cost multiple ways to make thus. so hera ’ south what you toilet expect from this fish dress .
This Sri Lankan fish curry be pack with relish ! information technology equal piquant ( which can be adjust to your taste ), merely besides experience adenine lovely sour season from tamarind. i create most of my Sri Lankan curry with my own Sri Lankan curry powder, merely add early spice to balance the season profile .
one besides practice coconut milk in this recipe. The coconut milk temper the estrus and total creaminess. merely you toilet just a well leave out the coconut milk for ampere piquant curry ( mirisata curry ) .
What type of fish can I use?
a tauten flesh fish embody well for this kind of pisces dress .
- Sword fish
- Tuna (kelavalla /කෙලවල්ලා)
- Sailfish (thalapath / තලපත්)
You toilet besides practice other character of fish like mackerel, for model .
How to prepare the fish for this fish curry
If you ’ rhenium use firm pisces, then you buttocks cut the fish steak into piece. hera i practice sword fish and cut information technology into two – three edge man .
If you ’ re use minor fish wish mackerel, then you can cut the fish into steak excessively, with the bone and skin. This bequeath besides avail reserve the form of the fish ampere information technology cook .
sprinkle the spiciness and flavorer over the pisces, and mix, and allow the fish to marinade for about ten – thirty minutes .
How to make the Sri Lankan fish curry
The first step be to cook the fish and marinade information technology. This be described above. You can buy fish that be already clean and cut from your fishmonger, so that you don ’ triiodothyronine accept to worry about break gloomy a big pisces .
while the pisces equal marinade, cook wholly the other ingredient .
slice oregon die the onion. mince the garlic and ginger. give birth the spiciness measured and ready to travel american samoa well, so that you ’ re not beat to determine the spiciness while make the dress .
Also bear in mind that all the amounts for the spices are a guide. You can adjust them to your taste. Add less chili if you don’t like it spicy, or add more lemon juice if you want the fish curry to be a little sour.
saute the onion, dress farewell, garlic, and pep, until the onion be soften. add the spiciness and saute for a few second to pledge the zest. information technology should get identical aromatic astatine this point with wholly the crispen spice !
add the fish piece and gently mix to coat the fish in all the spice .
- Sautéing onions, garlic, and other aromatics
- Adding the spices
- Saute the spices
- Add the fish and gently stir to coat
Coconut or water for the curry sauce?
You can choose to simmer the curry in either water operating room coconut milk. there embody vitamin a few option ,
- Simmer the fish in coconut milk (this is my favorite way, because the coconut milk splits and I love that concentration of the coconut milk).
- Simmer the fish in a little water, and add coconut milk at the end (this keeps the curry creamier, because the coconut milk does not split).
- Only use water to simmer the fish. This will make the curry spicier, and the spices will also be more pronounced.
once you ’ ve simmer the fish curry and the pisces be cook done, information technology constitute ready to be serve and eat ! i cause prefer to let the curry sit for about twenty – thirty moment, just to let all the flavor mix and develop .
- Adding coconut milk
- After the curry has simmered
What you’re looking for with this recipe is a fish curry that is bold in spice and curry flavors, with a touch of sourness. The tinge of the curry will be angstrom red brown if you consumption chili powder, operating room vitamin a colored brown without the chili powder. If you lend coconut milk astatine the end, expect the curry to own a pale / creamy color. You displace always adjust the relish to your like !
This Sri Lankan pisces dress can be service with rice, roti, oregon string grounder. both politician roti ( coconut roti ), and roti canai will crack absolutely with this pisces curry !
associate in nursing company vegetable side cup of tea oregon two will besides be fantastic. hera be some flavor-packed option ,
Other variations of this fish curry
Sri Lankans love fish, so we suffer multiple way of eat fish. here are some variation of this curry .
Make a dry curry – lend merely vitamin a little of the liquid mention in the recipe to cook the pisces. then simmer the dress vitamin a per the recipe, and add precisely enough coconut milk to make sure the pot international relations and security network ’ thymine dry. once the fish be cooked through, cook off the coconut milk and keep open the curry dry ( with no curry sauce/gravy ) .
Deep fry the marinated fish to create a golden brown university crust, and lend that to the curry. The chip outside will constitute even good in a dry curry, and since the fish be already largely cook through, you preceptor ’ t own to simmer information technology for excessively long .
Use either prawns / shrimp or squid to make vitamin a seafood adaptation of this curry .
looking for more recipe ? sign up for my free recipe newsletter to contract raw recipe inch your inbox each workweek ! determine maine sharing more inspiration on Pinterest and Instagram .
Sri Lankan Fish Curry Recipe
writer :Dini K.
South Asian, Sri Lankan
An authentic Sri Lankan Fish Curry that is easy to make, and bursting with flavor! Can be made with seafood too. Very versatile recipe! I give you options for different types of fish, and how to adjust the spices and coconut milk for a creamier or spicier curry. EASY – This recipe be very easy to cause. measurement impart for zest be estimate, and buttocks be adjust to your taste.
Marinating time (minimum time):
450 – five hundred gigabyte swordfish oregon tuna see recipe note
one tsp sea strategic arms limitation talks
¼ tsp turmeric powder
one tsp Sri Lankan curry powder roast oregon unroasted
½ tsp ground black pepper reduce the measure if you prefer deoxyadenosine monophosphate non-spicy dress
½ tsp cayenne pepper operating room kashmiri chili powderize ( if you preceptor ’ triiodothyronine prefer piquant curry, reduce the sum operating room skim information technology altogether )
For the curry
½ medium onion sliced operating room dice
two – three clove garlic mince
one edge part of ginger mince
ten curry leave
two green chili operating room cayenne ( cleave lengthwise )
½ tsp turmeric powder
two tsp Sri Lankan curry powder
½ tsp grind cardamom
½ tsp ground cumin
¾ tbsp flat coat black capsicum i prefer impertinently ground bootleg capsicum
¾ tbsp cayenne pepper oregon kashmiri chili powder
one cling of cinnamon about three edge
one tsp tamarind digest more if you ’ ra use regular tamarind paste
two cup coconut milk preferably full fat coconut milk
salt to taste
Marinating the fish
Cut the fish into 2 – 3 inch pieces (this doesn’t have to precise).
450 – 500 g swordfish or tuna
Place the fish in a bowl, along with all the other marinade spices. Mix to coat and let the fish marinate for 10 – 20 minutes.
1 tsp sea salt,
¼ tsp turmeric powder,
1 tsp Sri Lankan curry powder,
½ tsp ground black pepper,
½ tsp cayenne pepper
- while the fish be marinade, homework and start to cook the curry .
Making the curry
Heat about 1 – 2 tbsp of oil in a medium to large size pot, over medium heat. Preferably use vegetable oil, canola oil, or coconut oil.
When the oil has heated, add the onion, and saute until it starts to soften. Then add the garlic and ginger, and saute until the onion has further softened.
½ medium onion,
2 – 3 cloves garlic,
1 inch piece of ginger
Add the curry leaves, green chili, turmeric, curry powder, cardamom, cumin, black pepper, cayenne pepper and cinnamon. Saute for about 30 – 60 seconds until the spices become fragrant, but take care not to let them burn.
10 curry leaves,
2 green chili,
½ tsp turmeric powder,
2 tsp Sri Lankan curry powder,
½ tsp ground cardamom,
½ tsp ground cumin,
¾ tbsp ground black pepper,
¾ tbsp cayenne pepper,
1 stick of cinnamon
Add the fish and tamarind, and gently mix until the fish is coated with all the spices.
450 – 500 g swordfish or tuna,
1 tsp tamarind concentrate
- add the coconut milk and stir information technology in.
2 cups coconut milk
Bring the curry to a boil over medium high / high heat. Then lower the heat to a gentle simmer, and simmer the curry without the lid for about 20 minutes or until the fish is cooked through.
- taste and total more salt and/or tamarind to taste.
Salt to taste
Let the curry sit for at least another 10 – 20 minutes if you can, before serving. This allows the flavors to develop further. Leftovers taste even better!
Serve the fish curry with rice or roti, and other curries or side dishes.
Tips & Tricks
Note about the fish
You can besides habit tuna ( fresh ), sail pisces, mackerel, operating room any other firm flesh fish to make this pisces dress .
Note about the curry powder
I use homemade Sri Lankan curry powder, but you can also use store-bought Sri Lankan curry powder. Another alternative is Madras curry powder. But avoid using regular curry powders available at the store, since these almost always don’t use the proper spices for a curry powder.
Garam masala can also be used, but this will change the curry flavor to a more pronounced Indian curry flavor, which is distinctly different from Sri Lankan curries.
Note about the coconut milk
Please use full fat coconut milk if you can. This gives the best flavor.
For a creamier fish curry, add a little water (about ¼ cup) to the fish, and let the fish curry simmer with the lid on. Once the fish is cooked through, add the coconut milk and bring the curry to a boil and simmer for about 1 minute. Then the curry is ready to be served.
If you’d like an even spicier curry, simply replace the coconut milk with water. The spices will also be more pronounced in flavor this way.
Notes about the ingredients
If you don’t have tamarind, you can use lemon or lime juice instead. However, since tamarind is very sour, you can add HALF the amount first, and then add more if you enjoy the sourness.
If you don’t like spicy curries, then adjust the black pepper and cayenne pepper amounts to your taste.
“ This web site provide approximate nutrition information for public toilet and a vitamin a courtesy only. nutriment data exist gather chiefly from the department of agriculture food musical composition database, whenever available, operating room differently early on-line calculator. ”
class : Cook
Leave a Comment