Sri Lankan Fish Curry

Published on 13 July 2025 at 19:47

With our fresh fish, aromatic spices, coconut milk, and tamarind, this curry strikes a delicate balance between heat, sweetness, and tanginess. The use of curry leaves and piquant mustard seeds enhances its distinctive flavour, making it a true representation of Sri Lanka's love for punchy ingredients.  What truly sets this dish apart is the slow cooking process, which allows the spices to infuse deeply into the fish, creating layers of complexity in every bite. This traditional technique not only enhances the depth of flavour but also ensures that the fish remains tender and succulent, delivering a dish that’s both comforting and undeniably rich in character. 

Ingredients for Fish marinade

Ingredients for the 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.