Recipe
Sri Lankan Fish Curry
A rich, tangy southern-style fish curry with goraka, roasted curry powder and coconut milk.
- Prep
- 20 mins
- Cook
- 30 mins
- Serves
- 4
- Difficulty
- Easy
Ingredients
- 600g firm white fish or tuna, cut into chunks
- 3 pieces goraka, soaked in 100ml warm water
- 2 tbsp roasted curry powder
- 1 tsp chilli powder
- ½ tsp turmeric powder
- 1 red onion, sliced
- 3 garlic cloves, sliced
- Thumb of ginger, grated
- 2 green chillies, slit
- 1 sprig curry leaves
- 5cm Ceylon cinnamon stick
- 400ml coconut milk
- 2 tbsp coconut oil
- Salt to taste
Method
- 1
Grind the soaked goraka with its water to a paste. Rub the fish with the goraka paste, curry powder, chilli powder, turmeric and a good pinch of salt. Leave for 15 minutes.
- 2
Heat the coconut oil in a wide clay pot or heavy pan. Add the onion, garlic, ginger, green chillies, curry leaves and cinnamon and fry gently until soft and fragrant.
- 3
Add the fish and all its marinade. Pour in half the coconut milk mixed with 100ml water. Simmer gently for 15 minutes, swirling the pan rather than stirring so the fish stays whole.
- 4
Add the remaining coconut milk and simmer for 5 more minutes until the sauce is glossy. Check the salt and rest for 10 minutes before serving with red rice.
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