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Sri Lankan Fish Curry Recipe

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 is very easy to make. Measurements given for spices are approximates, and can be adjusted to your taste.

Prep Time
10 mins
Cook Time
10 mins
Additional Time
10 mins
Total Time
50 mins
Servings: 4 servings
Calories: 440 kcal
Course: Main Course , Breakfast , Lunch , Dinner
Cuisine: Sri Lankan

Ingredients

Fish marinade
  • 450 - 500 g swordfish or tuna see recipe notes
  • 1 tsp sea salt
  • ¼ tsp turmeric powder
  • 1 tsp Sri Lankan Curry Powder roasted or unroasted
  • ½ tsp ground black pepper reduce the amount if you prefer a non-spicy curry
  • 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 medium onion sliced or diced
  • 2 - 3 cloves garlic minced
  • 1 inch piece of ginger minced
  • 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 ground cumin
  • ¾ tbsp ground black pepper I prefer freshly ground black pepper
  • ¾ tbsp cayenne pepper or kashmiri chili powder
  • 1 stick of cinnamon 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
    Cup of Yum
  1. Cut the fish into 2 - 3 inch pieces (this doesn’t have to precise).
  2. 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.
  3. While the fish is marinating, prep and start to cook the curry.
Making the curry
  1. 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.
  2. 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.
  3. 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.
  4. Add the fish and tamarind, and gently mix until the fish is coated with all the spices.
  5. Add the coconut milk and stir it in.
  6. 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.
  7. Taste and add more salt and/or tamarind to taste.
  8. 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!
  9. Serve the fish curry with rice or roti, and other curries or side dishes.

Notes

  • You can also use tuna (fresh), sail fish, mackerel, or any other firm fleshed fish to make this fish curry. 
  • 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. 
  • 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. 
  • 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. 
  • Please use full fat coconut milk if you can. This gives the best flavor. 
  • 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.
  • 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.  
  • 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.  
  • 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 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. 
  • If you don't like spicy curries, then adjust the black pepper and cayenne pepper amounts to your taste. 

Nutrition Information

Calories 440kcal (22%) Carbohydrates 11g (4%) Protein 28g (56%) Fat 33g (51%) Saturated Fat 23g (115%) Polyunsaturated Fat 2g Monounsaturated Fat 5g Trans Fat 1g Cholesterol 83mg (28%) Sodium 776mg (32%) Potassium 901mg (26%) 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

% 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.