Sri Lankan Fish Curry

About This Recipe

Sri Lankan fish curry is among the most complex and intensely flavoured fish dishes in the world. Unlike Indian fish curries, the Sri Lankan version uses roasted curry powder (giving the gravy a darker, earthier flavour), goraka (Gamboge, a souring agent similar to tamarind that is distinctive to Sri Lanka), fresh curry leaves and fenugreek seeds. The coconut milk is often partly reduced before adding to create a thicker, richer sauce. It is typically eaten with steamed rice, parippu (dhal), mallum (wilted greens) and pol sambol (scraped coconut relish) — a meal that represents the heart of Sri Lankan home cooking.

Ingredients

Serves 4

• 700 gfirm white fish fillets(such as tuna, kingfish, cod or sea bass, cut into large pieces)
• 400 mlcoconut milk
• 2sprigs fresh curry leaves(about 20 leaves)
• 1large onion(thinly sliced)
• 4 clovesgarlic(finely sliced)
• 1 tablespoonfresh ginger(grated)
• 2 tablespoonsSri Lankan roasted curry powder
• 1 teaspoonchilli powder(adjust to heat)
• 0.5 teaspoonturmeric
• 0.5 teaspoonfenugreek seeds
• 2 piecesgoraka (Gamboge)(or 1 tablespoon tamarind paste dissolved in 2 tablespoons water)
• 2 tablespoonscoconut oil or vegetable oil
• 1 teaspoonsalt(or to taste)
• 100 mlwater
• 1green chilli(slit lengthways, optional)

Instructions

1. 1

   Marinate the fish

   Rub the fish pieces with turmeric, half the chilli powder and a pinch of salt. Set aside for 10 minutes.

2. 2

   Fry the spices and aromatics

   Heat the oil in a wide, heavy pan over medium heat. Add the fenugreek seeds and fry for 30 seconds until they turn golden (watch carefully — they burn fast). Add the curry leaves (they will splutter), onion, garlic and ginger. Fry for 8 minutes until the onion is softened and lightly golden.

3. 3

   Add the curry powder and chilli

   Add the roasted curry powder and remaining chilli powder. Stir constantly for 2 minutes, adding a splash of water to prevent burning, until the spices are fragrant.

4. 4

   Add coconut milk and goraka

   Pour in the coconut milk and water. Add the goraka pieces (or tamarind liquid). Stir well and bring to a gentle simmer. Add the green chilli if using.

5. 5

   Add the fish

   Gently lower the marinated fish into the simmering sauce. Do not stir — shake the pan instead to prevent the fish from breaking. Cook for 12–15 minutes, depending on thickness, until the fish is cooked through and flakes gently.

   Never stir a fish curry vigorously — the fish will break apart. Swirl the pan gently instead.

6. 6

   Serve

   Taste and adjust salt. Serve with steamed rice, pol sambol and parippu dhal. The curry improves significantly on the second day.

Variations

• •

  Use prawns instead of fish fillets for a quicker version — prawns cook in 5 minutes.

• •

  Add a halved tomato and a piece of pandan leaf to the gravy for extra complexity.

Storage

Refrigerate in an airtight container for up to 2 days. Reheat gently to avoid overcooking the fish. The gravy alone freezes well for up to 1 month.

Frequently Asked Questions