Sri Lankan cuisine boasts a rich variety of flavors, and fish curry is a staple dish enjoyed by many. Here are three traditional fish curry recipes from Sri Lanka:
Sri Lankan Fish Ambul Thiyal (Sour Fish Curry)
Ingredients:
- 500g fish (preferably tuna or mackerel), cut into chunks
- 2 tablespoons goraka (dried Malabar tamarind)
- 1 onion, sliced
- 2-3 green chilies, sliced
- 2 teaspoons fenugreek seeds
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 5-6 cloves garlic, minced
- 1-inch piece ginger, minced
- Curry leaves
- 1 tablespoon chili powder
- 1 teaspoon turmeric powder
- Salt to taste
- 1 cup thick coconut milk
- 2 tablespoons coconut oil
Instructions:
1. Soak goraka in warm water until it softens, then extract the juice.
2. Heat coconut oil in a pan and add fenugreek seeds, mustard seeds, and cumin seeds. Fry until they splutter.
3. Add sliced onion, green chilies, garlic, ginger, and curry leaves. Sauté until onions turn translucent.
4. Mix in chili powder and turmeric powder. Cook for a minute.
5. Add fish pieces and goraka juice. Season with salt. Stir gently to coat fish with the spices.
6. Pour in thick coconut milk and let it simmer until fish is cooked through and the curry thickens.
7. Adjust seasoning if needed and serve hot with rice.
Sri Lankan Fish Curry with Coconut Milk
Ingredients:
- 500g fish (any firm white fish), cut into pieces
- 1 onion, finely chopped
- 2 tomatoes, chopped
- 2 green chilies, sliced
- 1 tablespoon ginger-garlic paste
- 1 teaspoon mustard seeds
- 1 teaspoon fenugreek seeds
- 1 teaspoon turmeric powder
- 1 tablespoon chili powder
- 1 cup thick coconut milk
- Curry leaves
- Salt to taste
- 2 tablespoons coconut oil
Instructions:
1. Heat coconut oil in a pan. Add mustard seeds and fenugreek seeds. Fry until they splutter.
2. Add chopped onion, green chilies, and curry leaves. Sauté until onions are golden brown.
3. Stir in ginger-garlic paste and cook for a minute.
4. Add turmeric powder and chili powder. Mix well.
5. Add chopped tomatoes and cook until they soften.
6. Place fish pieces into the pan and gently coat them with the spice mixture.
7. Pour thick coconut milk over the fish. Season with salt.
8. Simmer gently until the fish is cooked through and the curry thickens.
9. Serve hot with rice or bread.
Sri Lankan Jaffna Fish Curry
Ingredients:
- 500g fish (preferably tuna or kingfish), cut into chunks
- 2 onions, sliced
- 4 cloves garlic, minced
- 1-inch piece ginger, minced
- 2 tomatoes, chopped
- 2-3 green chilies, sliced
- 1 tablespoon chili powder
- 1 teaspoon turmeric powder
- 1 tablespoon coriander powder
- 1 teaspoon fennel seeds
- 1 teaspoon cumin seeds
- Curry leaves
- 1 cup thin coconut milk
- 1 cup thick coconut milk
- Salt to taste
- 2 tablespoons coconut oil
Instructions:
1. Heat coconut oil in a pan. Add fennel seeds and cumin seeds. Fry until aromatic.
2. Add sliced onions, minced garlic, ginger, green chilies, and curry leaves. Sauté until onions are soft and golden brown.
3. Stir in chili powder, turmeric powder, and coriander powder. Cook for a minute.
4. Add chopped tomatoes and cook until they become soft.
5. Place fish pieces into the pan and gently mix with the spices.
6. Pour in thin coconut milk and season with salt. Simmer until fish is almost cooked.
7. Add thick coconut milk and simmer for a few more minutes until the curry thickens and the fish is cooked through.
8. Adjust seasoning if needed and serve hot with rice.
Enjoy Sri Lankan fish curry recipes!