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4.8 from 12 votes

Thora Malu - Sri Lankan Fish Curry

This creamy Thora Malu, a fragrant fish curry from Sri Lanka, is as easy to make as it is tasty! Super delicious, super simple.

Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings: 4
Calories: 454 kcal
Course: Main Course
Cuisine: Indian , Sri Lankan

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)

Instructions

    Cup of Yum
  1. Sprinkle the fish chunks with turmeric, toss to coat and set aside
  2. Heat the oil in a pan over a medium heat and when hot add the curry leaves. Let them sizzle for 1 minute.
  3. Add the onion and lemongrass stalk and fry for 2-3 minutes until soft and golden.
  4. Add the curry powder and ½ cup of the coconut milk and stir well. Cook for about 5 minutes until thick and paste-like.
  5. Add the tomato and cook gently for another 2 minutes.
  6. 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.
  7. 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.
  8. Remove from the heat and season with salt. Finally, squeeze in the lime juice and that's it. You're done.
  9. 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

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

% 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.