Sri Lankan fish curry

The secret? Good, fresh spices, fried with care.

You'll need

4 pieces firm white fish fillets (180gm each), such as mulloway or snapper 2 tsp ground turmeric 2 tbsp ghee 2 tsp each fenugreek seeds and white peppercorns, coarsely crushed 1 tsp each fennel seeds and brown mustard seeds, coarsely crushed 1 cinnamon quill 10 fresh curry leaves, plus extra sprigs, to serve 1 onion, thinly sliced 2 garlic cloves, finely chopped 2 long green chillies, thinly sliced 2 tsp each ground chilli and ground coriander 2 ripe tomatoes, coarsely chopped 1½ tbsp tamarind purée 200 ml coconut milk To serve: steamed basmati rice and coriander sprigs


  • 01
  • Combine fish, half the turmeric and ½ tsp salt in a bowl, mix to coat well and set aside.
  • 02
  • Heat ghee in a large saucepan over medium-high heat, add whole spices and curry leaves and stir until spices pop (1 minute), then add onion, garlic and green chilli and stir occasionally until tender (4-5 minutes). Stir in ground spices, sauté until fragrant, then add tomato and cook until they begin to break down (2-3 minutes). Add tamarind and 700ml water, simmer until well flavoured (8-10 minutes), then add fish and coconut milk and simmer until just cooked through (4-5 minutes). Season to taste and serve hot with steamed rice, scattered with extra curry leaves and coriander.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Feb 2015

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