Sri Lankan Fish Curry

Published on 5 October 2024 at 20:42

Ingredients

 

Fish marinade
  • 450 - 500 g swordfish or tuna see recipe notes
  • 1 tsp sea salt
  • ¼ tsp turmeric powder
  • 1 tsp roasted or unroasted Sri Lankan curry powder oroasted or unroasted
  • ½ tsp ground black pepper reduce the amount if you prefer a non-spicy curry
  • ½ tsp cayenne pepper or kashmiri chili powder (if you don’t prefer spicy curries, reduce the amount or skip it altogether)
For the curry
  • ½ medium onion sliced or diced
  • 2 - 3 cloves garlic minced
  • 1 inch piece of ginger minced
  • 10 curry leaves
  • 2 green chili or jalapeno (split lengthwise)
  • ½ tsp turmeric powder
  • 2 tsp Sri Lankan curry powder
  • ½ tsp ground cardamom
  • ½ tsp ground cumin
  • ¾ tbsp ground black pepper I prefer freshly ground black pepper
  • ¾ tbsp cayenne pepper or kashmiri chili powder
  • 1 stick of cinnamon about 3 inches
  • 1 tsp tamarind concentrate more if you’re using regular tamarind paste
  • 2 cups coconut milk preferably full fat coconut milk
  • Salt to taste

Instructions

Marinating the fish

  • Cut the fish into 2 - 3 inch pieces (this doesn’t have to precise).450 - 500 g swordfish or tuna
  • 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.1 tsp sea salt,¼ tsp turmeric powder,1 tsp Sri Lankan curry powder,½ tsp ground black pepper,½ tsp cayenne pepperWhile the fish is marinating, prep and start to cook the curry
  • Making the curry
    • Heat about 1 - 2 tbsp of oil in a medium to large size pot, over medium heat. Preferably use vegetable oil, canola oil, or coconut oil.
    • When the oil has heated, add the onion, and saute until it starts to soften. Then add the garlic and ginger, and saute until the onion has further softened.½ medium onion,2 - 3 cloves garlic,1 inch piece of ginger
    • Add the curry leaves, green chili, turmeric, curry powder, cardamom, cumin, black pepper, cayenne pepper and cinnamon. Saute for about 30 - 60 seconds until the spices become fragrant, but take care not to let them burn.10 curry leaves,2 green chili,½ tsp turmeric powder,2 tsp Sri Lankan curry powder,½ tsp ground cardamom,½ tsp ground cumin,¾ tbsp ground black pepper,¾ tbsp cayenne pepper,1 stick of cinnamon
    • Add the fish and tamarind, and gently mix until the fish is coated with all the spices.450 - 500 g swordfish or tuna,1 tsp tamarind concentrate
      • Bring the curry to a boil over medium high / high heat. Then lower the heat to a gentle simmer, and simmer the curry without the lid for about 20 minutes or until the fish is cooked through.
      • Taste and add more salt and/or tamarind to taste.Salt to taste
      • Let the curry sit for at least another 10 - 20 minutes if you can, before serving. This allows the flavors to develop further. Leftovers taste even better!
      • Serve the fish curry with rice or roti, and other curries or side dishes.Add the coconut milk and stir it in.2 cups coconut milk