Thora Malu - Sri Lankan Fish Curry
User Reviews
4.8
12 reviews
Excellent
-
Prep Time
10 mins
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Cook Time
10 mins
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Total Time
25 mins
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Servings
4
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Calories
454 kcal
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Course
Main Course
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Cuisine
Indian, Sri Lankan
Thora Malu - Sri Lankan Fish Curry
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This creamy Thora Malu, a fragrant fish curry from Sri Lanka, is as easy to make as it is tasty! Super delicious, super simple.
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Ingredients
- 1.5 lb White fish fillets (skinned & deboned and cut into large chunks)
- ½ tsp ground turmeric
- 2 tbsp vegetable oil
- 10 fresh curry leaves
- ½ onion (very finely chopped)
- 1 lemongrass stalk white part only (bruised at end with a rolling pin)
- 4 tbsp Sri Lankan Curry Powder (use my recipe or buy Sri Lankan curry powder)
- 1 tomato (chopped)
- 1 can coconut milk (14oz/400ml)
- 2 tsp salt
- 1 lime (juice of)
Garnishes
- fresh cilantro
- 1 hot red chilli (thinly sliced)
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Instructions
- Sprinkle the fish chunks with turmeric, toss to coat and set aside
- Heat the oil in a pan over a medium heat and when hot add the curry leaves. Let them sizzle for 1 minute.
- Add the onion and lemongrass stalk and fry for 2-3 minutes until soft and golden.
- Add the curry powder and ½ cup of the coconut milk and stir well. Cook for about 5 minutes until thick and paste-like.
- Add the tomato and cook gently for another 2 minutes.
- Add the remaining coconut milk and 1 cup of water. Bring this to a boil and then reduce the heat to simmer gently for 5 minutes.
- Add the fish to the pan and shake to submerge. Try not to stir too much as this will result in breaking the fish up. Instead, shake the pan gently to move things around. Cook for 10 minutes until the fish is cooked.
- Remove from the heat and season with salt. Finally, squeeze in the lime juice and that's it. You're done.
- Serve with basmati rice and garnish with cilantro and sliced chillies.
Notes
- Suggestions for Serving and Storing
- Suggestions for Serving and Storing
- When it comes to serving my fish curry, I prefer pairing it with fragrant basmati rice. The sauce in the curry blends perfectly with the rice, making each mouthful a delicious explosion of flavors.
- For garnishing, I usually use hot chillies and cilantro, but sometimes I also add chopped fresh radish, celery, and tomatoes. Additionally, I like to drizzle a little coconut milk over the final dish to enhance its taste.
- As for storage, it's best to consume the fish curry when it's freshly prepared and hot. However, if you have leftovers, refrigeration is the way to go. To reheat it, use a microwave and avoid excessive stirring to prevent breaking up the delicate fish. Store the leftovers in an airtight container and consume within 1-2 days.
- For freezing, I wouldn't recommend it for this curry as it can cause the fish to fall apart too much during reheating. Hence, it's best to enjoy the dish fresh.
Nutrition Information
Show Details
Calories
454kcal
(23%)
Carbohydrates
19g
(6%)
Protein
39g
(78%)
Fat
27g
(42%)
Saturated Fat
21g
(105%)
Cholesterol
85mg
(28%)
Sodium
1281mg
(53%)
Potassium
1154mg
(33%)
Fiber
4g
(16%)
Sugar
5g
(10%)
Vitamin A
966IU
(19%)
Vitamin C
111mg
(123%)
Calcium
126mg
(13%)
Iron
8mg
(44%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 454 kcal
% Daily Value*
| Calories | 454kcal | 23% |
| Carbohydrates | 19g | 6% |
| Protein | 39g | 78% |
| Fat | 27g | 42% |
| Saturated Fat | 21g | 105% |
| Cholesterol | 85mg | 28% |
| Sodium | 1281mg | 53% |
| Potassium | 1154mg | 25% |
| Fiber | 4g | 16% |
| Sugar | 5g | 10% |
| Vitamin A | 966IU | 19% |
| Vitamin C | 111mg | 123% |
| Calcium | 126mg | 13% |
| Iron | 8mg | 44% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
12 reviews
Excellent
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