Sri Lankan Fish Curry

1 hr (mostly marinating)Serves 4

Aromatic Sri Lankan curry with firm white fish poached in coconut milk and tamarind, spiced with toasted seeds and fresh aromatics.

prepCut fish into large cubes
500 g 2 oz firm white fish fillets (barramundi), cut into large cubes	Marinate fish 30 min, chilled					Add fish & pandan, simmer 5–6 min	Season to taste, garnish & serve
1 tsp ground turmeric
1 tbsp lime juice
½ tsp sea salt flakes
30 ml grapeseed oil (or any neutral oil)	Toast spices in oil until fragrant	Cook onion & chilli 6–8 min	Sauté garlic until golden	Cook spices & tomato 5–6 min	Simmer sauce 8 min, medium-low
½ cinnamon quill
1 tsp cumin seeds
½ tsp mustard seeds
½ tsp fenugreek seeds
½ tsp fennel seeds
12 curry leaves
1 lemongrass (white only, finely chopped)
1 green cayenne chilli (deseeded and thinly sliced)
1 brown onion (halved and thinly sliced)
3 garlic cloves (minced)
1 tomato (chopped)
¼ tsp freshly ground black pepper
½ tsp ground cardamom
1 tsp ground coriander
1 tbsp tamarind paste
300 ml coconut milk
1 pandan leaf (optional)
Sea salt flakes (to taste)
Coriander leaves (to garnish)

Translate

Part of Pro · 19 languages

⋯More

read left to right — each column combines what's behind it.

Make a table from your next recipe

Paste a link, recipe text or a cookbook photo.