Sri Lankan Fish Curry

Published on 28 October 2025 at 19:18

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 flavors: the mellow, tropical sweetness of coconut milk, the assertive tang of tamarind, and a generous hand of aromatic spices.

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.