Sri Lankan Fish Curry a Taste of Paradise

Recipe Introduction: Ready for a Taste of Paradise?

Fancy a bit of sunshine on your plate, yeah? Ever wondered how to make Sri Lankan Fish Curry that actually tastes like you're on holiday? Honestly, this recipe is the real deal.

Forget boring dinners, this Traditional Sri Lankan Fish Curry is a total flavour bomb.

A Taste of Sri Lanka in Your Kitchen

This recipe is inspired by Ambul Thiyal , a classic Sri Lankan dish. It combines warm spices, creamy coconut milk, and a tangy lime kick.

The perfect balance! It is easier than you think. From prep to plate, it takes just over an hour. This Fish Curry Recipe makes enough for four hungry people.

Why You'll Obsess Over This Curry

One of the best things about this curry is its simplicity. It's packed with flavour, yet straightforward to make. The coconut milk provides healthy fats.

Serve this Sri Lankan Fish Curry with Coconut Milk on a chilly evening for a proper taste of sunshine. This recipe is special because it's so versatile.

Why not try How To Make Sri Lankan Prawn Curry , or even use salmon, for example as How To Make Sri Lankan Salmon Curry ?

Right, are we ready to look at our shopping list? It looks like it will be a Spicy Sri Lankan Fish Curry tonight!

Ingredients & Equipment: Let's Get This Show on the Road!

Alright, you're itching to make this Sri Lankan Fish Curry . First, gather your weapons, I mean, ingredients and equipment. Trust me, a little prep makes all the difference.

No one wants to be scrambling for turmeric when the onions are already burning, you know? We are gonna show you How To Make Sri Lankan Salmon Curry !

Main Ingredients: The Heart of the Matter

Right then, let's dive into the good stuff! Here's what you'll need for this epic Fish Curry Recipe , including tips on how to choose the best bits:

• Fish Marinade:

  • 1.5 lbs (680g) firm white fish (cod or halibut work great)
  • 1 tbsp (15ml) fresh lime juice. Honestly, bottled just doesn't cut it!
  • 1 tsp (5g) ground turmeric. Go for the bright orange stuff. That stuff's key.
  • 1 tsp (5g) ground black pepper
  • 1/2 tsp (2.5g) salt

• The Curry Base:

  • 2 tbsp (30ml) coconut oil. Smells divine, right?
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 inch piece of ginger, grated
  • 2 green chilies, finely chopped. I love the heat, but feel free to dial it down.
  • 1 sprig curry leaves. Look for the vibrant green ones.
  • 1 tsp (5g) ground coriander
  • 1/2 tsp (2.5g) ground cumin
  • 1/4 tsp (1.25g) each of ground fenugreek and cardamom
  • 1/4 tsp (1.25g) chili powder. Spicy Sri Lankan Fish Curry calling your name.
  • 1 (14 oz/400ml) can full fat coconut milk. The only way to go, trust me.
  • 1 (14.5 oz/411g) can diced tomatoes, undrained
  • 1 tbsp (15ml) tamarind paste, or concentrated tamarind pulp.
  • 1/2 cup (120ml) water
  • 1/2 tsp (2.5g) salt

Fresh cilantro and lime wedges? Essential for the finish. This recipe is designed to bring the best Traditional Sri Lankan Fish Curry flavor right to your plate!.

Seasoning Notes: It's All About the PUNCH

Okay, spices. They're not just stuff ; it's the soul of Sri Lankan Curry . Ground coriander and cumin is the base.

Then fenugreek and cardamom add warmth. A little chili powder brings the kick. Tamarind paste is your secret weapon, that little bit of sourness that balances the Sri Lankan Fish Curry with Coconut Milk .

Now, you can always use lime juice if you're stuck, but tamarind's the real deal for an Authentic Sri Lankan Fish Curry Recipe .

We need to capture that Easy Sri Lankan Fish Curry authentic recipe.

Equipment Needed: Keep It Simple

No need for fancy gear! I swear you can conjure something amazing in a very short time.

• Large bowl (for marinating)
• Large skillet or Dutch oven (for cooking)
• Cutting board and knife. Basic, I know, but vital.
• Grater (for ginger)
• Measuring spoons and cups. Or, y'know, wing it like I often do!

And there we have it! A Sri Lankan Fish Curry Spices are ready and we can now start the journey to flavor heaven.

Sri Lankan Fish Curry: A Taste of Paradise

Oh my gosh, let's talk about this Sri Lankan Fish Curry . Honestly, it's a taste of pure sunshine. Forget those boring curries you've had before.

This one's a flavour explosion that’ll transport you straight to the beach. We are going to recreate that Ambul Thiyal magic right here! The beauty of this Traditional Sri Lankan Fish Curry is that the sourness of the tamarind complements the sweetness of the coconut milk, creating a total party in your mouth!

Trust me, you need this in your life.

Think about the Sri Lankan Curry as a hug from the inside!

Prep Like a Pro

• Essential Mise en Place : Chop 1 medium onion finely. Mince 2 cloves of garlic. Grate a 1 inch piece of ginger. Finely chop 2 green chilies. Measure out all your Sri Lankan Fish Curry Spices , You know? Get it all ready before you even turn on the hob.
• Time Saving Organization Tips : Marinate the fish (1.5 lbs white fish with 1 tbsp lime juice, 1 tsp turmeric, 1 tsp pepper, 0.5 tsp salt) first thing . That way, it's soaking up all the goodness while you chop and prep.
• Safety First : Be careful when chopping chilies. Wash your hands immediately after handling them. Honestly, nobody wants chili hands rubbing near their eyes ouch!

How To Make Sri Lankan Salmon Curry step-by-step

1. Marinate the fish. Leave it in the fridge for 30 minutes .
2. Heat 2 tbsp coconut oil in a pan over medium heat.
3. Sauté onion until soft. Then add garlic, ginger, chilies, and 15 curry leaves until fragrant.
4. Stir in 1 tsp coriander, 0.5 tsp cumin, 0.25 tsp fenugreek, 0.25 tsp cardamom and 0.25 tsp chili powder and cook for 1 minute .
5. Pour in 400ml coconut milk and 411g diced tomatoes. Simmer for 5 minutes .
6. Add 1 tbsp tamarind paste, 120ml water and 0.5 tsp salt.
7. Gently add fish and cover. Cook for 5- 7 minutes until cooked through.
8. Garnish with fresh cilantro and serve your Spicy Sri Lankan Fish Curry .

Pro Tips

• Flavour Boost: Toast your spices in a dry pan for a minute before adding them to the curry. It really brings out their flavour.
• Common Pitfall: Don't overcook the fish! It should be flaky and tender, not rubbery.
• make-ahead Magic: You can make the curry base (before adding the fish) a day ahead. Store it in the fridge and simply add the fish when you're ready to eat. That's how to make your Easy Sri Lankan Fish Curry ! You can also substitute with prawn to make How To Make Sri Lankan Prawn Curry . That's how you can make an Authentic Sri Lankan Fish Curry Recipe , You Know? And you can also use coconut milk to create Sri Lankan Fish Curry with Coconut Milk .

I remember once, I tried to rush this recipe and ended up with slightly burnt spices. The whole curry had a bitter taste.

Lesson learned: patience is key! You will see that cooking this Fish Curry Recipe is easier than you think. Honestly, though? It's the best Sri Lankan Fish Curry I've ever made.

Enjoy, love!

Recipe Notes for Your Sri Lankan Fish Curry

Alright, let's dive into some extra bits about this amazing Sri Lankan Fish Curry . These are like cheat codes for making your Traditional Sri Lankan Fish Curry even better.

Trust me, you'll want to know these!

Serving Suggestions: Level Up Your Plate

Presentation is key, you know? So, grab a nice bowl. Fluff up that rice real good. Then, gently spoon over the fragrant Sri Lankan Curry .

A sprinkle of fresh cilantro is a must. And a lime wedge? Oh my gosh, it just pops !

Think about sides too. Some crispy poppadoms? Perfect! Or maybe some green beans sautéed with coconut? Yum! For a drink, I like a cold beer. But a refreshing iced tea works wonders.

Storage Tips: Keep That Flavour Alive!

Got leftovers? Lucky you! This Fish Curry Recipe tastes even better the next day. Just pop it in an airtight container. It’ll keep in the fridge for up to 3 days .

Freezing this Authentic Sri Lankan Fish Curry Recipe works a treat too! Let it cool completely first. Then, portion it into freezer safe containers.

It'll last for up to 3 months . When reheating, thaw it in the fridge overnight. Then, gently simmer on the stovetop.

Add a splash of water or coconut milk if it seems too thick.

Honestly, I’ve never had any issues with it not being as tasty.

Variations: Make It Your Own

Fancy a change? Let's talk tweaks. Want a Spicy Sri Lankan Fish Curry ? Add a pinch more chili powder, or sneak in an extra green chili.

Careful though, it can get hot, hot, hot!

Watching your calories? No worries! Use light coconut milk instead of full fat. And load up on veggies! I've tried How To Make Sri Lankan Salmon Curry and How To Make Sri Lankan Prawn Curry as great substitutes and they work well.

Seasonal swaps? In the summer, use fresh, ripe tomatoes instead of canned.

Nutrition Basics: Goodness in Every Bite

Okay, I’m no nutritionist, but here's the lowdown. This Sri Lankan Fish Curry with Coconut Milk is packed with protein.

That’s from the fish, obviously. Coconut milk brings healthy fats. And the spices? Well, they're full of antioxidants! Win-win!

Each serving has around 450 calories, 35g of protein, and 25g of fat. Not bad, eh? Plus, you're getting fiber and essential nutrients.

Remember to search Sri Lankan Fish Curry Spices and source good ingredients to make your Easy Sri Lankan Fish Curry .

So, there you have it! Now go forth and make this Traditional Sri Lankan Fish Curry . Don't be afraid to experiment! Cooking should be fun, you know? You got this!