Sri Lankan Fish Curry Recipe
User Reviews
5
22 reviews
Excellent
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Prep Time
10 mins
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Cook Time
30 mins
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Additional Time
10 mins
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Total Time
50 mins
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Servings
4 servings
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Calories
440 kcal
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Course
Main Course, Breakfast, Lunch, Dinner
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Cuisine
Sri Lankan
Sri Lankan Fish Curry Recipe
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The Sri Lankan Fish Curry uses swordfish or similar firm fish marinated with turmeric, curry powder, salt, and pepper. The curry base features onions, garlic, ginger, curry leaves, green chilies, and a blend of spices including turmeric, cardamom, cumin, black pepper, and cinnamon. Tamarind adds a sour note, and coconut milk rounds out the sauce for a creamy, aromatic curry with balanced heat and depth.
Description
This Sri Lankan Fish Curry starts by marinating chunks of swordfish in salt, turmeric, Sri Lankan curry powder, black pepper, and cayenne, infusing the fish with layered spices. The curry is prepared by sautéing sliced onions, minced garlic and ginger, and then adding fresh curry leaves and green chilies for fragrance and heat. Ground spices including turmeric, cardamom, cumin, black pepper, cayenne, and cinnamon are briefly toasted to release their aromas. The marinated fish pieces and tamarind concentrate provide tangy and savory highlights. Coconut milk incorporates creaminess and balances the curry’s flavors. The dish simmers until the fish is cooked through and the sauce is well blended, creating a medium-heat curry with a complex spice profile typical of Sri Lankan cuisine.
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Ingredients
Fish marinade
- 450 - 500 g swordfish see recipe notes, or tuna
- 1 tsp salt sea salt
- ¼ tsp turmeric powder
- 1 tsp Sri Lankan curry powder roasted or unroasted
- ½ tsp black pepper reduce the amount if you prefer a non-spicy curry, ground
- ½ tsp cayenne pepper or kashmiri chili powder (if you don’t prefer spicy curries, reduce the amount or skip it altogether)
For the curry
- ½ onion sliced or diced, medium
- 2 - 3 cloves garlic minced
- 1 inch ginger minced, piece
- 10 curry leaves
- 2 green chili or jalapeno (split lengthwise)
- ½ tsp turmeric powder
- 2 tsp Sri Lankan curry powder
- ½ tsp ground cardamom
- ½ tsp cumin ground
- ¾ tbsp black pepper I prefer freshly ground black pepper, ground
- ¾ tbsp cayenne pepper or kashmiri chili powder
- 1 cinnamon stick about 3 inches
- 1 tsp tamarind concentrate more if you’re using regular tamarind paste
- 2 cups coconut milk preferably full fat coconut milk
- salt to taste
Instructions
Marinating the fish
- Cut the fish into 2 - 3 inch pieces (this doesn’t have to precise).
- 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.
- While the fish is marinating, prep 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.
- 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.
- Add the fish and tamarind, and gently mix until the fish is coated with all the spices.
- Add the coconut milk and stir it in.
- 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 add more salt and/or tamarind 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.
Notes
- Firm fish like swordfish, tuna, sailfish, or mackerel can be used interchangeably in this curry.
- Homemade or store-bought Sri Lankan curry powder is preferred; Madras curry powder is a good alternative.
- Avoid generic curry powders as they typically lack the proper spices for this dish.
- Full fat coconut milk gives the best richness and flavor for this curry.
- For a creamier texture, add a little water to the fish while simmering, then add coconut milk near the end.
- Tamarind can be substituted with lemon or lime juice added gradually to taste.
- Adjust black pepper and cayenne for preferred spice level.
Nutrition Information
Show Details
Calories
440kcal
(22%)
Carbohydrates
11g
(4%)
Protein
28g
(56%)
Fat
33g
(51%)
Saturated Fat
23g
(115%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
5g
(25%)
Trans Fat
1g
(50%)
Cholesterol
83mg
(28%)
Sodium
776mg
(32%)
Potassium
901mg
(19%)
Fiber
3g
(12%)
Sugar
2g
(4%)
Vitamin A
765IU
(15%)
Vitamin C
57mg
(63%)
Calcium
67mg
(7%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 440 kcal
% Daily Value*
| Calories | 440kcal | 22% |
| Carbohydrates | 11g | 4% |
| Protein | 28g | 56% |
| Fat | 33g | 51% |
| Saturated Fat | 23g | 115% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 83mg | 28% |
| Sodium | 776mg | 32% |
| Potassium | 901mg | 19% |
| Fiber | 3g | 12% |
| Sugar | 2g | 4% |
| Vitamin A | 765IU | 15% |
| Vitamin C | 57mg | 63% |
| Calcium | 67mg | 7% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
22 reviews
Excellent
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