Sri Lankan cuisine combines South Indian, Dutch and Portuguese influences, and fish curry with coconut milk is one of its most representative everyday dishes.
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Curry de Pescado Sri Lanka
Sri Lankan Sri Lankan Fish Curry: traditional step-by-step recipe, with chef tips and clear timings.
- Sri Lanka
- MAIN COURSES
- Light
- High protein
- easy
20 min
Tiempo de Preparación
4
Servings
Nutrición por ración
- Calories 360 kcal
- Protein 30 g
- Carbohydrates 10 g
- Fat 22 g
Story behind the dish
Preparation
Sri Lankan Fish Curry is a Sri Lankan preparation with easy difficulty. Reserve about 50 minutes in total (20 for mise en place and preparation, 30 for cooking). Follow the 6 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 600 g of firm fish fillet (tuna or similar).
- Have ready: 400 ml of coconut milk.
- Have ready: 2 tablespoons of Sri Lankan curry powder.
- Have ready: 1 teaspoon turmeric.
- Have ready: 2 curry leaves.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
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Sauté the onion in oil with curry leaves and lemongrass until…
Sauté the onion in oil with curry leaves and lemongrass until soft. Stir frequently so it doesn't stick. The objective is to concentrate aromas, not to accelerate with excessive heat. Watch the exact point indicated; An extra minute can alter the result. Stir frequently so it doesn't stick. The objective is to concentrate aromas, not to accelerate with excessive heat.Watch the exact point indicated; An extra minute can alter the result.
Stir frequently so it doesn't stick. The objective is to concentrate aromas, not to accelerate with excessive heat.
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Add curry powder and turmeric
Add curry powder and turmeric, toast 1 minute to release aromas. Go slowly and confirm texture, aroma and color before moving to the next step. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Add the chopped tomato and cook until it dissolves.
Add the chopped tomato and cook until it falls apart. Go slowly and confirm texture, aroma and color before moving to the next step. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Pour in the coconut milk and diluted tamarind
Pour in the coconut milk and diluted tamarind, bring to a gentle boil. Go slowly and confirm texture, aroma and color before moving to the next step. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Add the fish in pieces and the green chilli
Add the fish in pieces and the green chilli, cook for 8-10 minutes over medium-low heat. Go slowly and confirm texture, aroma and color before moving to the next step. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Adjust the salt and serve with white rice.
Adjust the salt and serve with white rice. Serve on a preheated plate or platter if the dish must maintain temperature. Serve on a preheated plate or platter if the dish must maintain temperature.
Serve on a preheated plate or platter if the dish must maintain temperature.
Chef's tips
- Do not stir excessively once the fish is added so that it does not fall apart.
- Sri Lankan curry powder (roasted) has a darker, smokier profile than standard Indian curry.
Variations
- Dried fish curry (without coconut milk, spicier).
- Version with shrimp.
Community
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