Sri Lankan fish curry
This vibrant, protein-rich dish is easy to cook and perfect with rice or roti.
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Servings: 4 servings
Calories: 328kcal
Ingredients
- 400 g firm white fish
- 1 onion sliced
- 1 tomato chopped
- 2 cloves garlic minched
- 1 cm ginger grated
- 1 green chilli sliced
- 1 tsp tumeric powder
- 1 tsp chilli powder to taste
- 1/2 tsp fenugreek seeds
- 1/2 tsp mustard seeds
- 1 sprig curry leaves
- 150 ml coconut milk thick
- 10 gr coconut oil
- salt to taste
- juice of half a lime
Instructions
- Heat coconut oil in a pot. Add mustard seeds and fenugreek. Let them sizzle.
- Add sliced onion, curry leaves, garlic, ginger, and green chili. Sauté until soft and golden.
- Stir in turmeric, chili powder, and chopped tomato. Cook until the tomato breaks down.
- Add the fish pieces and gently coat them in the spice mixture.
- Pour in the coconut milk and a splash of water if needed. Add salt.
- Simmer uncovered on low heat for 10–15 minutes, or until the fish is cooked through and the curry is thick and fragrant.
- Finish with a squeeze of lime juice.
- Serve hot with rice, roti, or string hoppers.
Notes
💡 Notes:
🧊 Storage:
Keep in an airtight container in the fridge for up to 2 days. Flavors deepen over time.
- Use freshly ground spices for a richer flavor.
- Adjust chili levels to your heat preference.
- Avoid stirring the fish too much to prevent breaking.
🧊 Storage:
Keep in an airtight container in the fridge for up to 2 days. Flavors deepen over time.
Nutrition
Calories: 328kcal | Carbohydrates: 5.5g | Protein: 234g | Fat: 23.6g