Sri Lankan Fish Curry Recipe

 

Sri Lankan Fish Curry Recipe

Sri Lankan Fish Curry (Kirata)

Ingredients:

For Marinating the Fish:

• 600 g firm white fish (e.g., Thalapath, Barramundi, or Cod)
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/2 tsp turmeric
• 1/2 tsp chili powder
• Juice of 1/2 lime

For the Curry:

• 3 tbsp oil (coconut, olive, or canola)
• 1 sprig curry leaves
• 2 tbsp sliced garlic
• 1 red onion, sliced
• 1 tsp fenugreek seeds
• 2 green chilies, sliced
• 2 pieces cinnamon sticks
• 200 ml coconut milk
• 1 tsp Dijon mustard (optional)
• Salt and pepper to taste
• 1 tomato (or 3 goraka)

Instructions:

1. Marinate the Fish:
   • Cut the fish into large chunks and mix with salt, black pepper, turmeric, chili powder, and lime juice in a bowl. Let it marinate for at least 30 minutes.
2. Prepare the Curry:
   • Heat oil in a medium saucepan over medium heat.
   • Add the sliced onion, garlic, curry leaves, green chilies, and fenugreek seeds. Sauté until softened.
   • Add cinnamon sticks, coconut milk, turmeric, chili powder, salt, and pepper. Bring to a boil.
   • Once boiling, gently add the marinated fish and tomato. Simmer on low heat until the fish is cooked through and the curry has thickened (about 10 minutes).
   • Stir in Dijon mustard if using, adjust seasoning, and remove from heat.
3. Serve:
   • Serve hot with rice or other accompaniments like string hoppers or roti