Fish Curry

Name: Fish Curry
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Sri Lankan
Ingredients: 500g tuna or seer fish, cut into thick steaks; 200ml coconut milk; 1 cup water; 1 onion, sliced; 4 cloves garlic, sliced; 1 cm ginger, sliced; 1 piece goraka (garcinia); 1 tbsp chili powder; 1 tsp turmeric; 1 tbsp roasted curry powder; 1 tsp fenugreek seeds; 10 curry leaves; 2 green chilies, slit; 1 tomato, quartered; 1 tbsp tamarind paste; 1 tsp salt; 2 tbsp coconut oil; 1 sprig pandan leaf

මාළු ව්‍යංජනය (MAH-loo vee-YAN-ja-na-ya)

Sri Lankan Fish Curry

⏱ Prep Time 40 min

📈 Difficulty Medium

👥 Servings

🔥 Calories 392 kcal

Thick cuts of tuna or seer fish simmered in a dark, tamarind-sour coconut curry with roasted spices, goraka, and curry leaves — the essential centerpiece of a coastal Sri Lankan rice-and-curry meal.

Nutrition & Info

Protein 34.0g

Carbs 10.0g

Fat 24.0g

Protein Carbs Fat

Dietary

gluten-free nut-free

Allergen Warnings

⚠ fish ⚠ coconut

Equipment Needed

clay pot (preferred) or heavy saucepan mortar and pestle

Presentation Guide

Vessel: clay pot

Garnishes: curry leaves, green chili

Accompaniments: steamed rice, pol sambol, dhal, papadum

Ingredients

500g tuna or seer fish, cut into thick steaks
200ml coconut milk
1 cup water
1 onion, sliced
4 cloves garlic, sliced
1 cm ginger, sliced
1 piece goraka (garcinia)
1 tbsp chili powder
1 tsp turmeric
1 tbsp roasted curry powder
1 tsp fenugreek seeds
10 curry leaves
2 green chilies, slit
1 tomato, quartered
1 tbsp tamarind paste
1 tsp salt
2 tbsp coconut oil
1 sprig pandan leaf

Instructions

1
Rub fish pieces with turmeric and salt. Set aside for 10 minutes.
2
Heat coconut oil in a clay pot. Add fenugreek seeds, curry leaves, and pandan leaf. Sauté for 30 seconds.
3
Add onion, garlic, and ginger. Cook until softened. Add chili powder, roasted curry powder, and goraka.
4
Pour in water and tamarind paste. Bring to a simmer.
5
Gently place fish steaks in the simmering sauce. Add tomato and green chilies. Cook for 10 minutes without stirring (to prevent fish from breaking).
6
Pour coconut milk around the edges. Simmer for another 5 minutes. Adjust salt. Serve with rice.

💡

Did You Know?

Sri Lankan cooks insist fish curry must be made in a clay pot — the porous surface absorbs and releases flavors over years of use, making old pots more valuable than new ones.

Chef's Notes

Equipment Tips

clay pot (preferred) or heavy saucepan
mortar and pestle

Garnishing

curry leaves, green chili

Accompaniments

steamed rice, pol sambol, dhal, papadum

The Story Behind Fish Curry

Sri Lanka's 1,340 km coastline ensures that fish curry is the island's most important protein dish. Different coastal regions have distinct styles: the south uses goraka (garcinia) for sourness, the north uses tamarind, and the east favors a lighter, more liquid curry. The use of roasted curry powder (the spices are dry-roasted before grinding) gives Sri Lankan fish curry its characteristic dark color and deep, smoky flavor.

🕐 Traditionally enjoyed lunch, the main meal 📜 Origins: Ancient coastal tradition

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