Fish Curry with Coconut Milk
One of Sri Lanka’s Most Famous Dishes Made Simple
Malu Kariya (මාළු කරිය) – Authentic Sri Lankan Fish Curry
Sri Lanka is famous for its curry dishes and it’s many kinds of fishes. It’s no surprise that one of the most popular foods out of Sri Lanka combines these two things. One misconception that I often hear is that making a good Sri Lankan fish curry is more difficult than making pork curry or vegetable curry. That’s why I’ve made this recipe as simple as possible. Just follow the 5 easy steps below and you will have an abosulutely delicious Sri Lankan style fish curry. I prepare this fish curry with coconut milk, which makes the dish smooth and creamy.
Fish curry can be prepared with many different kinds of fish. Sri Lanka has over 100 species of fish, so there’s a huge variety to choose from. My favorite fishes to eat are spanish mackerel (thora maluwa), sail fish (thalapath), yellowfin tuna (kelawalla) and katta fish. By the way, if someone knows the English name of katta fish, please leave me a comment, as I wasn’t able to find it. This fish curry recipe will work with many kinds of fish, but I highly recommend using spanish mackerel.
Sri Lankans enjoy fish curry with all different kinds of foods, such as rice, bread, string hoppers and of course a healthy assortment of side dishes (my favorite being kaju thel dala) and vegetable curries.
Let’s start cooking!
Recommended fish: Spanish mackerel (Thora Maluwa)
1 lb fish
1/4 tsp turmeric powder
1/4 tsp mustard powder
1 tsp chili powder
1/2 inch cinnamon
1/4 tsp fenugreek seeds
1 goraka clove
2 branches of fresh curry leaves
1/3 tsp finely ground black pepper
3 chopped garlic cloves
2 cups of coconut milk
salt to taste
1.Cut the fish to 1 inch cubes, clean and wash.
2. Put the cubes, turmeric powder, mustard powder, chili powder, cinammon, fenugreek seeds, goraka, curry leaves, black pepper, garlic and salt in frying pan.
3. Mix it very well and leave it for 15-20 minutes.
4. Add the coconut milk and put it on the stove. Heat it and reduce to low fire as soon as it boils.
5.Leave it on low fire for 20 minutes while stirring continually.
Finished. This Sri Lankan fish curry tastes especially good with good with bread, rice, string hoppers or pittu.