Sri Lankan Spicy Fish Curry Recipe With Coconut

We have a tradicional recipe that is, in concept, similar to this one. Of course the only way to make it better is to make it spicy. I understand exactly what you mean about the fish. I can’t begin to describe how bland and tasteless I find tilapia to be. This curry is making me so hungry right now. Take care of your health.

Add the veggies and bring the pot to a boil. In a large enameled cast-iron casserole or Dutch oven, heat the oil. Add the onion, garlic, ginger and lemongrass and cook over high heat, stirring, until golden, about 5 minutes. Add the curry powder and cook, stirring, until fragrant. Add the coconut milk, fish stock, fish sauce, brown sugar and chili-garlic sauce.



Divide fish curry among bowls. Top with sliced red onion and cilantro. Serve with rice and lime wedges for squeezing over.

Toss in spices, chopped tomatoes and salt, and stir-fry for a few minutes till tomatoes begin to soften and pulp. If you don’t like spicy curries, then adjust the black pepper and cayenne pepper amounts to your taste. I use homemade Sri Lankan curry powder, but you can also use store-bought Sri Lankan curry powder. Another alternative is Madras curry powder. But avoid using regular curry powders available at the store, since these almost always don’t use the proper spices for a curry powder.

I do not eat a lot of fish & usually leave any cooking of fish to my husband. But I made this myself and turned out amazing & my husband even went back for 2nds. I used Rockling and was perfect for the dish. Thx Nagi for another amazing recipe. You can use virtually any fish in this curry – white fish fillets, salmon, trout.

Just FYI, it tastes a lot better with fresh grated coconut as opposed to coconut milk. Coconut milk tends to be quite sweet and upsets the balance. This is meant to be slightly tangy and spicy. So glad to hear you enjoyed, and yes can see curry leaves are good in there if you have them. I substituted the tomato with a tablespoon of tomato paste and added fresh fish stock.

Bring curry to a simmer, then reduce heat to medium-low. Cover and cook, stirring occasionally to prevent sticking, 10 minutes. Stir in turmeric, then tomatoes and bring to a simmer. Thank you for RICE an amazing recipe. Have been searching for a Goan fish curry for a long time, this was easy and simply devine! My husband loved every part of it.

The secret of this curry lies in the homemade chili paste, which can be prepared and preserved in the refrigerator for almost a month. The same chili paste can be used for frying fish or chicken. The technique involved here is ‘slow cooking method’ and once the fish is added to the curry, no spoon is used for stirring.