25. April 2026

Sri Lankan Fish Curry

Prepare your palate for a journey to the pearl of the Indian Ocean with this traditional Sri Lankan Fish Curry.

This is not a quick weeknight dish; it is a labour of love, a testament to the island's celebrated culinary legacy. We begin with fresh, firm fish and build a complex base using the holy trinity of flavours - the mellow, tropical sweetness of coconut milk, the assertive tang of tamarind, and a generous hand of aromatic spices.

Ingredients (Fish marinade) Serves 2

2 x T una Steaks
1 tsp sea salt
¼ tsp turmeric powder
1 tsp Roasted Sri Lankan Curry Powder or
Unroasted Sri Lankan curry powder
½ tsp ground black pepper
½ tsp kashmiri chilli powder
Sea salt & ground black pepper

Ingredients (curry)

1 onion,2 cloves garlic & 1 small piece of ginger

10 curry leaves
2 green chilli (split lengthwise)
½ tsp turmeric and ground cardamom
2 tsp Sri Lankan curry powder
¾ tbsp kashmiri chili powder and cayenne pepper
1 cinnamon stick
1 tsp tamarind paste
2 cups coconut milk
Salt & pepper

Instructions

Cut the fish into 2 - 3 inch pieces
Place the fish in a bowl, along with all the other marinade spices. Mix to coat and let the fish marinate for 10 - 20 minutes.

For the curry, Heat 2 tbsp of oil , add the onion, garlic and ginger, and saute until softened.
Add the curry leaves, green chili, turmeric, curry powder, cardamom, black pepper, cayenne pepper and cinnamon stick.
Saute for about 30 - 60 seconds. Add the fish and tamarind, and gently mix until the fish is coated with all the spices.
Bring the curry to a boil over medium heat. Then simmer, and simmer for about 20 minutes.
Let the curry sit for at least another 10 minutes if you can, before serving. This allows the flavours to develop further.
Serve the fish curry with rice or Paratha, and other curries or side dishes. Add the coconut milk and stir it in.