Description
This Sri Lankan Fish Curry features tender pieces of swordfish or tuna cooked in a rich and aromatic blend of spices, coconut milk, tamarind, and fresh curry leaves. The curry boasts a perfect balance of heat and tanginess, simmered slowly to allow the flavors to fully develop, making it an authentic and comforting dish perfect to serve with rice or roti.
Ingredients
Fish Marinade
- 450 – 500 g swordfish or tuna, cut into 2-3 inch pieces
- 1 tsp sea salt
- ¼ tsp turmeric powder
- 1 tsp Sri Lankan curry powder (roasted or unroasted)
- ½ tsp ground black pepper (adjust if you prefer less heat)
- ½ tsp cayenne pepper (or Kashmiri chili powder, optional for less heat)
Curry Base
- ½ medium onion, sliced or diced
- 2 – 3 cloves garlic, minced
- 1 inch piece of ginger, minced
- 10 curry leaves
- 2 green chilies or jalapeno, split lengthwise
- ½ tsp turmeric powder
- 2 tsp Sri Lankan curry powder
- ½ tsp ground cardamom
- ½ tsp ground cumin
- ¾ tbsp ground black pepper (freshly ground preferred)
- ¾ tbsp cayenne pepper (or Kashmiri chili powder)
- 1 stick cinnamon (about 3 inches)
- 1 tsp tamarind concentrate (more if using regular tamarind paste)
- 2 cups coconut milk (preferably full fat)
- Salt to taste
- 1-2 tbsp vegetable oil, canola oil, or coconut oil for cooking
Instructions
- Marinate the Fish: Cut the swordfish or tuna into 2-3 inch pieces. In a bowl, combine the fish with 1 tsp sea salt, ¼ tsp turmeric powder, 1 tsp Sri Lankan curry powder, ½ tsp black pepper, and ½ tsp cayenne or Kashmiri chili powder. Mix well to coat the fish evenly and let it marinate for 10-20 minutes to absorb the flavors.
- Prepare the Curry Base: Heat 1-2 tablespoons of your chosen oil in a medium to large pot over medium heat. Add the sliced onion and sauté until it begins to soften. Then add the minced garlic and ginger, continuing to sauté until the onion fully softens and releases its aroma.
- Add the Spices and Aromatics: Into the pot, add the curry leaves, green chilies, turmeric powder, Sri Lankan curry powder, cardamom, cumin, freshly ground black pepper, cayenne pepper, and the cinnamon stick. Stir and sauté for 30-60 seconds until the spices are fragrant, making sure not to burn them.
- Add Fish and Tamarind: Gently add the marinated fish pieces and tamarind concentrate to the pot. Carefully mix so the fish is fully coated with the spice blend without breaking the pieces.
- Incorporate Coconut Milk and Simmer: Pour in the 2 cups of full-fat coconut milk and stir to combine everything. Bring the curry to a boil over medium-high heat, then reduce to a gentle simmer. Cook uncovered for about 20 minutes, allowing the fish to cook through and the flavors to meld.
- Season and Rest: Taste the curry and adjust salt and tamarind levels according to your preference. After cooking, let the curry sit for at least 10-20 minutes off the heat to deepen the flavors.
- Serve: Serve the flavorful Sri Lankan fish curry hot with steamed rice, roti, or alongside other curries and side dishes for a complete meal experience.
Notes
- Use fresh swordfish or tuna chunks for best flavor and texture.
- You can adjust the level of heat by reducing or omitting cayenne or green chilies.
- Full-fat coconut milk is recommended for rich, creamy texture.
- Allowing the curry to rest after cooking improves flavor absorption and taste.
- Leftovers taste even better the next day.
- If tamarind concentrate is unavailable, substitute with tamarind paste, but increase quantity accordingly.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Sri Lankan
