An Authentic Sri Lankan Fish Curry in Aromatic Flavor

How to Make Sri Lankan Fish Curry

Sri Lankan fish curry is a flavorful and aromatic dish that reflects the island’s rich culinary heritage. Known for its bold spices, creamy coconut milk, and tangy tamarind, this curry is a staple in Sri Lankan households. It’s typically made with firm fish like tuna, seer fish, or salmon, but you can use any fish that holds up well in a curry. Below is a step-by-step guide to making authentic Sri Lankan fish curry.

Ingredients

(Serves 4-6)

Main Ingredients:

• 500-600g firm fish (tuna, salmon, or seer fish), cut into medium-sized pieces
• 1 cup thick coconut milk
• 1 cup thin coconut milk (or water)
• 1 medium onion, finely sliced
• 2-3 garlic cloves, minced
• 1-inch piece of ginger, minced
• 2-3 green chilies, slit lengthwise
• 1 sprig curry leaves
• 1-2 pieces of goraka (Garcinia cambogia) or 1 tbsp tamarind paste (for tanginess)
• 1 tsp mustard seeds
• 1 tsp fenugreek seeds
• 1 tsp turmeric powder
• 1-2 tsp chili powder (adjust to taste)
• 1 tbsp roasted curry powder (Sri Lankan-style)
• 1 tsp salt (adjust to taste)
• 2-3 tbsp coconut oil (or any cooking oil)

Optional Ingredients:

• 1 tomato, chopped (for added tanginess)
• 1 cinnamon stick
• 1 pandan leaf (rampe)

Preparation Steps

Step 1: Clean and Marinate the Fish

1. Rinse the fish pieces thoroughly under cold water and pat them dry with a paper towel.
2. In a bowl, mix the fish with 1 tsp turmeric powder, 1 tsp chili powder, and a pinch of salt. Let it marinate for 15-20 minutes while you prepare the other ingredients.

Step 2: Prepare the Coconut Milk

1. If using fresh coconut, extract thick coconut milk by blending grated coconut with a little water and straining it. Repeat the process with the same coconut to extract thin coconut milk.
2. If using canned coconut milk, mix 1 cup of thick coconut milk with 1 cup of water to create thin coconut milk.

Step 3: Sauté the Aromatics

1. Heat 2-3 tbsp of coconut oil in a deep pan or clay pot over medium heat.
2. Add 1 tsp mustard seeds and 1 tsp fenugreek seeds. Let them splutter.
3. Add the sliced onions, minced garlic, ginger, and curry leaves. Sauté until the onions turn golden brown.
4. Add the slit green chilies and sauté for another minute.

Step 4: Add Spices and Tamarind

1. Lower the heat and add 1 tsp turmeric powder, 1-2 tsp chili powder, and 1 tbsp roasted curry powder. Stir well to coat the onions and aromatics with the spices.
2. If using goraka, add it now. If using tamarind paste, dissolve it in 2-3 tbsp of warm water and add it to the pan.
3. Add the chopped tomato (if using) and cook until it softens and blends into the mixture.

Step 5: Cook the Fish

1. Gently add the marinated fish pieces to the pan. Coat them with the spice mixture and let them cook for 2-3 minutes.
2. Pour in the thin coconut milk (or water) and bring the curry to a gentle simmer. Cook for 5-7 minutes, allowing the fish to absorb the flavors.
3. Add the thick coconut milk and stir gently. Let the curry simmer on low heat for another 5-7 minutes. Avoid boiling vigorously, as this can cause the coconut milk to separate.

Step 6: Adjust Seasoning and Finish

1. Taste the curry and adjust the salt and tanginess. If it’s not tangy enough, add a bit more tamarind paste or goraka.
2. Add optional ingredients like a cinnamon stick or pandan leaf for extra aroma.
3. Let the curry simmer for another 2-3 minutes, then remove from heat.

Serving Suggestions

• Serve the Sri Lankan fish curry hot with steamed rice, red rice, or coconut roti.
• Pair it with a side of pol sambol (coconut relish) or a simple cucumber salad for a complete meal.
• Garnish with fresh curry leaves or a squeeze of lime for added freshness.

Tips for the Perfect Sri Lankan Fish Curry

1. Use Fresh Ingredients: Fresh coconut milk, curry leaves, and spices make a significant difference in flavor.
2. Adjust Spice Levels: Sri Lankan curries are known for their heat, but you can reduce the chili powder or green chilies if you prefer a milder curry.
3. Don’t Overcook the Fish: Fish cooks quickly, so avoid overcooking to keep the pieces firm and tender.
4. Let the Curry Rest: Like many curries, Sri Lankan fish curry tastes even better the next day as the flavors deepen.

Cultural Significance

Sri Lankan fish curry is more than just a dish; it’s a reflection of the island’s coastal lifestyle and abundant seafood. The use of spices like fenugreek, mustard seeds, and curry powder, along with coconut milk, showcases the influence of both Indian and indigenous Sri Lankan cooking traditions. Each family has its own variation, making this dish uniquely personal.

Conclusion

Making Sri Lankan fish curry at home is a rewarding experience that brings the vibrant flavors of Sri Lanka to your kitchen. With its perfect balance of spice, tanginess, and creaminess, this curry is sure to become a favorite. Whether you’re new to Sri Lankan cuisine or a seasoned cook, this recipe offers a delicious way to explore the island’s culinary delights. Enjoy!