Sri Lankan Fish Curry Recipe

Sri Lankan Fish Curry is a delicious fish curry that’s made with coconut milk. This gives it a creamy finish and helps to balance all the flavors to make a curry that you will love. To ensure fish is fresh, Order our Seer Fish Curry Cut and try cooking this recipe at home. Delivered to you in under 90 minutes our fish is always chilled between 0-4°C, never frozen. This allows the fish to retain its tender juiciness all the way to your doorstep!

Buy Seer Fish Curry Cut online on Licious. Explore our website for a range of other Licious Seafood options to prepare your next delicious recipe with Licious!

Print Recipe

Sri Lankan Fish Curry Recipe

Course

Main Dish

Cuisine

Indian

Keyword

seer fish curry, sri lankan fish curry, sri lankan seer fish curry

Servings

Ingredients

• 500 g Seer Curry Cut
• 1/2 tsp Turmeric Powder
• 1 lime (juiced)
• 3 tbsp vegetable oil
• 2 medium red onions
• 2 garlic cloves
• 1 inch Ginger
• 2 Green Chillies
• 5 medium ripe tomatoes
• 1 handful curry leaves
• 3 cardamom pods
• 2 tsp black mustard seeds
• 1 tsp Cumin seeds
• 1 tsp Fenugreek Seeds
• 1/2 tsp Turmeric Powder
• 1 tbsp tamarind paste
• 300 ml Coconut Milk
• Salt (to taste)

Course Main Dish Cuisine Indian Keyword seer fish curry, sri lankan fish curry, sri lankan seer fish curry Servings Ingredients 500 g Seer Curry Cut 1/2 tsp Turmeric Powder 1 lime (juiced) 3 tbsp vegetable oil 2 medium red onions 2 garlic cloves 1 inch Ginger 2 Green Chillies 5 medium ripe tomatoes 1 handful curry leaves 3 cardamom pods 2 tsp black mustard seeds 1 tsp Cumin seeds 1 tsp Fenugreek Seeds 1/2 tsp Turmeric Powder 1 tbsp tamarind paste 300 ml Coconut Milk Salt (to taste)

Instructions

1. In a bowl, mix together 1 tsp turmeric, lime juice, and salt and rub gently onto fish. Let marinate in the fridge for about 1 hour.
2. To make your sauce, finely chop onions, ginger, tomatoes, garlic and chillies, keeping them all separate.
3. Heat a large pan over a medium–high heat and add oil. Add the cumin seeds, fenugreek seeds, mustard seeds, cardamom and gently fry for a minute until spices start to splutter.
4. Now add the onion, ginger, garlic, chillies and curry leaves and saute for 5 to 10 minutes, or until the onion is golden brown.
5. Stir in the chopped tomatoes. Let them cook for about 5 minutes or until oil starts to separate out on the edges. Add tamarind paste, coconut milk, salt and a cup of water, then simmer for 10 minutes, as the sauce reduces.
6. Add the fish to the sauce and simmer until the fish is cooked through and opaque.

Serving Suggestions:

1. Garnish with extra green chillies and curry leaves.
2. Serve hot with coconut rice.