A vibrant aroma fills my kitchen as the spices dance together, transporting me straight to the sun-kissed shores of Sri Lanka. This delightful Sri Lankan Fish Curry not only tantalizes the senses but also warms the soul, making it the perfect antidote to any mundane meal routine. When I first stumbled upon this recipe, I was instantly captivated by its rich flavors—each ingredient tells a story of tradition, comfort, and a little bit of culinary magic.
Imagine succulent pieces of barramundi, marinated in a golden turmeric mix, mingling with the heady scents of cumin and fragrant curry leaves. This dish stands out not just for its robust flavors but also for its simplicity. In less than an hour, your dining table can transform into an exotic feast that impresses even the most discerning palates. Whether you’re preparing a cozy dinner for yourself or gathering friends for a casual get-together, this curry is sure to become a household favorite. Join me as we embark on this delicious adventure together!
Why choose Sri Lankan Fish Curry tonight?
Simplicity at its best: This recipe is designed for all skill levels, allowing you to whip up a gourmet dish with ease.
Rich, complex flavors: The blend of spices, herbs, and coconut milk creates a warming, satisfying taste that will leave everyone craving more.
Quick preparation: In just under an hour, you can enjoy a meal that’s both exotic and homey, perfect for busy weeknights or laid-back weekends.
Healthful ingredients: Packed with fresh fish and wholesome spices, this curry not only delights your taste buds but also offers health benefits.
Crowd-pleaser: It’s an impressive dish that will wow family and friends at any gathering, making you the star of your kitchen!
Versatile pairing: Serve it with steamed rice, naan, or even quinoa for a delightful meal every time.
Sri Lankan Fish Curry Ingredients
• An essential foundation for a mouthwatering dish!
For the Fish
- 500 g firm white fish fillets, barramundi – a tender choice that holds up beautifully in curry.
For the Marinade
- 1 tsp ground turmeric – adds vibrant color and a warm, earthy flavor to the fish.
- 1 tbsp lime juice – brightens the dish with a zesty freshness.
- ½ tsp sea salt flakes – enhances the fish’s natural flavor; adjust as needed.
For the Cooking Base
- 2 tbsps grapeseed oil – a high smoke point oil ideal for sautéing.
- ½ cinnamon quill – infuses a warm sweetness that complements the spices.
- 1 tsp cumin seeds – delivers a nutty, aromatic flavor.
- ½ tsp mustard seeds – contributes a slight crunch and a distinct tang.
- ½ tsp fenugreek seeds – adds a hint of bitterness that balances the sweetness.
- ½ tsp fennel seeds – provides a subtle anise note that enhances the curry.
- 12 curry leaves – a fragrant herb that brings authentic Sri Lankan essence to the dish.
For the Aromatics
- 1 lemongrass, white only, finely chopped – imparts a bright, citrusy flavor that elevates the curry’s freshness.
- 1 green cayenne chilli, deseeded and thinly sliced – tweak the heat level to suit your taste!
- 1 brown onion, halved and thinly sliced – adds a sweet and savory base.
- 3 garlic cloves, minced – essential for aromatic depth.
For the Sauce
- 1 tomato, chopped – contributes acidity and color to the curry.
- ¼ tsp freshly ground black pepper – enhances flavor without adding too much heat.
- ½ tsp ground cardamom – brings a sweet and floral note.
- 1 tsp ground coriander – adds citrusy undertones that balance the spices.
- 1 tbsp tamarind paste – for a tangy depth that ties the flavors together.
- 300 ml coconut milk – creamy richness that makes this Sri Lankan fish curry irresistible.
- 1 pandan leaf, optional – adds a unique fragrance; feel free to omit if unavailable.
- Sea salt flakes, to taste – ensure the flavors shine through!
To Garnish
- Coriander leaves – fresh and aromatic, making your dish visually appealing and flavorful.
Let’s gather these vibrant ingredients and embark on our delicious journey to crafting the perfect Sri Lankan Fish Curry!
How to Make Sri Lankan Fish Curry
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Marinate fish: Cut the barramundi into large cubes. Place them in a glass bowl with ground turmeric, lime juice, and sea salt flakes. Ensure it’s coated well and cover with cling film, allowing it to marinate in the fridge for 30 minutes.
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Sauté spices: Heat the grapeseed oil in a heavy-bottomed cooking pot over high heat. Add the cinnamon quill, mustard seeds, cumin seeds, fenugreek seeds, fennel seeds, lemongrass, and curry leaves. Sauté for a few seconds until the spices become fragrant and start to crackle.
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Cook aromatics: Reduce the heat to medium and add the sliced onion and green cayenne chilli. Cook for 6-8 minutes until the onion softens and becomes translucent.
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Add garlic: Stir in the minced garlic and sauté for about 30 seconds until it turns golden brown, releasing a delightful aroma.
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Incorporate tomatoes and spices: Add the chopped tomato, freshly ground black pepper, sea salt, cardamom, and ground coriander. Cook for 5-6 minutes, stirring occasionally, until the tomatoes soften and begin to caramelize, deepening the flavor.
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Stir in coconut milk: Mix in the tamarind paste and coconut milk. Taste and adjust the seasoning as needed. Reduce the heat to medium-low, cover, and let it simmer for 8 minutes, allowing the flavors to meld.
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Cook fish: Gently add the marinated fish and pandan leaf (if using) to the pot. Cover and simmer on medium-low for another 5-6 minutes until the fish is cooked through and flakes easily. Remove it from heat and garnish with fresh coriander leaves before serving hot with steamed rice.
Optional: Serve with a wedge of lime for an extra burst of freshness.
Exact quantities are listed in the recipe card below.
How to Store and Freeze Sri Lankan Fish Curry
Fridge: Store any leftover Sri Lankan fish curry in an airtight container for up to 3 days. Reheat gently on the stove or microwave until warmed through.
Freezer: For longer storage, freeze the curry in a heavy-duty freezer bag or container for up to 3 months. Thaw in the fridge overnight before reheating.
Reheating: When ready to eat, gently reheat the curry on the stove over low heat, stirring occasionally to maintain its creamy consistency, and adjust seasoning if needed.
Portioning: Consider freezing in individual portions for quick and easy meals on busy days!
Make Ahead Options
These Sri Lankan Fish Curry preparations are a real time-saver for busy home cooks! You can marinate the fish up to 24 hours in advance, allowing the flavors to infuse deeply. Simply combine the barramundi with ground turmeric, lime juice, and sea salt flakes, cover, and refrigerate. Additionally, you can sauté the spices and aromatics (onion, garlic, and tomatoes) up to 3 days ahead—just refrigerate the mixture in an airtight container to maintain freshness. When it’s time to serve, reheat the sautéed base in a heavy-bottomed pot, stir in the marinated fish and coconut milk, and simmer until the fish is cooked through. This way, you’ll enjoy all the rich flavors with minimal effort on busy nights!
Sri Lankan Fish Curry Variations
Feel free to get creative and put your own spin on this delightful dish!
- Spicy Kick: Add crushed red pepper flakes or extra green cayenne chilli to amp up the heat and tantalize your taste buds.
- Vegetarian Delight: Swap the fish for firm tofu or chickpeas, marinating them just as you would the fish for a satisfying plant-based dish.
- Creamy Twist: Substitute coconut milk with a mix of yogurt and cream for a different flavor profile that’s rich and velvety.
- Flavorful Additions: Toss in diced bell peppers or spinach for an extra punch of color, texture, and nutrition. The more veggies, the merrier!
- Curry Leaf Substitute: If you can’t find fresh curry leaves, use bay leaves instead—while different, they still provide a lovely aroma and depth.
- Lemon Verbena: For a refreshing citrus note, add a few sprigs of lemon verbena with the aromatics, leaving your curry smelling divine.
- Extra Sweetness: Mix in a teaspoon of brown sugar or palm sugar with the coconut milk to balance out the tartness and enhance the dish’s rich flavors.
- Grain Swaps: Serve with jasmine rice, basmati, or even couscous for a surprising twist that complements your curry beautifully.
Let your culinary imagination run wild as you explore these variations that suit your palate and occasion!
What to Serve with Sri Lankan Fish Curry?
Serving up a vibrant dish like this curry invites creativity and deliciousness to your table!
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Steamed Jasmine Rice: This fragrant rice absorbs the rich coconut sauce beautifully, providing a perfect fluffy base for each bite of fish.
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Crispy Naan Bread: Fluffy and slightly charred, naan is great for scooping up curry and adding a delightful chew to your meal.
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Cucumber Raita: Cool and refreshing, this yogurt-based side counters the curry’s spices, making each mouthful a harmonious delight.
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Roasted Vegetables: A medley of seasonal veggies, lightly spiced and roasted, adds an earthy sweetness that complements the curry’s rich flavors.
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Mango Chutney: A sweet and tangy chutney enhances the savoriness of the curry while providing a needed zesty kick.
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Fresh Salad: A simple cucumber-tomato salad with lime dressing adds a crunch and brightness, balancing the dish’s warmth.
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Coconut Lassi: Refreshing and creamy, this drink wonderfully cools the palate while offering a delicious pairing to your Sri Lankan fish curry.
Tips for the Best Sri Lankan Fish Curry
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Perfect Marinade: Ensure your fish is fully coated in the turmeric, lime juice, and salt for a flavorful base. Let it marinate for at least 30 minutes.
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Watch the Heat: Keep an eye on the spices while sautéing; they should crackle but not burn. Adjust the heat if necessary to preserve their vibrant flavors.
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Fresh Ingredients: Use fresh curry leaves and lemongrass for optimal flavor. Dried alternatives won’t deliver the same aromatic punch to your Sri Lankan fish curry.
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Timing is Key: Avoid overcooking the fish; it should only simmer for about 5-6 minutes to remain tender and flaky.
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Adjust Seasoning: Always taste your curry before serving and adjust salt or lime juice as needed for balance.
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Final Garnish: Don’t skip the coriander leaves at the end—it’s a final touch that elevates the dish and brings freshness!
Sri Lankan Fish Curry Recipe FAQs
How do I choose the right fish for this curry?
Absolutely! For the best taste and texture, choose firm white fish fillets, like barramundi or cod. Look for fresh fillets that have a mild smell and moist appearance, avoiding any with dark spots or a slimy texture. This ensures your Sri Lankan Fish Curry will be both flavorful and delightful!
How should I store leftover Sri Lankan Fish Curry?
After enjoying your delicious curry, transfer the leftovers into an airtight container. You can store them in the fridge for up to 3 days. When reheating, gently warm it on the stove or in the microwave until piping hot, stirring occasionally to maintain the creamy texture.
Can I freeze the Sri Lankan Fish Curry?
Yes, you can! To freeze, let the curry cool completely, then transfer it to a heavy-duty freezer bag or airtight container. It will keep well for up to 3 months. When you’re ready to enjoy it, thaw it overnight in the fridge, then reheat it gently on the stove over low heat, adjusting the seasoning as needed.
What if my curry is too thick or too thin?
Very! If you find your curry is too thick, you can simply add a little bit of coconut milk or water while simmering to reach your desired consistency. On the other hand, if it’s too thin, continue to simmer uncovered for a few more minutes; this will help it reduce and thicken up beautifully.
Are there any dietary considerations I should keep in mind with this recipe?
Of course! If you or someone you’re serving has allergies, be cautious with the spices and ingredients. The recipe contains fish and may not be suitable for those with seafood allergies. For a vegetarian option, try substituting the fish with firm tofu or veggies like eggplant or bell peppers. Just keep in mind that cooking times may vary based on your substitutes.
What if I can’t find curry leaves or lemongrass?
No worries at all! If you’re unable to find fresh curry leaves, consider substituting them with a small amount of dried curry leaves or even bay leaves for a slightly different flavor. For lemongrass, a splash of lime or lemon juice can provide a hint of acidity, though it won’t replicate the exact flavor—still, it can work in a pinch!
Savory Sri Lankan Fish Curry That Will Wow Your Family
Ingredients
Equipment
Method
- Cut the barramundi into large cubes. Place them in a glass bowl with ground turmeric, lime juice, and sea salt flakes. Cover and marinate in the fridge for 30 minutes.
- Heat grapeseed oil in a heavy-bottomed pot over high heat. Add cinnamon quill, mustard seeds, cumin seeds, fenugreek seeds, fennel seeds, lemongrass, and curry leaves. Sauté until fragrant.
- Reduce heat to medium and add sliced onion and green cayenne chilli. Cook for 6-8 minutes until onion softens and becomes translucent.
- Stir in minced garlic and sauté for about 30 seconds until golden brown.
- Add chopped tomato, black pepper, sea salt, cardamom, and coriander. Cook for 5-6 minutes until tomatoes soften and begin to caramelize.
- Mix in tamarind paste and coconut milk. Reduce heat to medium-low, cover, and simmer for 8 minutes.
- Gently add marinated fish and pandan leaf (if using). Cover and simmer for another 5-6 minutes until fish flakes easily. Garnish with fresh coriander leaves before serving.