This mild Sri Lankan recipe is a great dish to encourage children to incorporate fish into their diet. It’s got a lovely mild and velvety taste, with a gorgeous combination of spices. The addition of whole chilies mean that chili lovers can get their spicy fix by chopping a whole chili throughout their own serve and for those who prefer a milder curry, simply don’t serve one of the chilies. (When cooked whole, a chili won’t permeate the dish).
This fish curry is delicious served with rice and you can add some steamed green vegetables on the side to up the vegie intake. You could create a Sri Lankan feast for your family with the addition of some other Sri Lankan dishes such as these yummy Tangy Pork Meatballs in Tomato Gravy or this tasty Dahl, Potato Curry or Mushroom, Tomato & Onion Salad.
Sri Lankan Fish Curry
Ingredients (Serves 4)
- 500 g (18 oz) firm, white fish fillets cut into even, bite-sized cubes. (I used King fish).
- 1 Tbsp. olive oil
- Juice of ½ lemon
- ½ tsp. salt
- 1 garlic clove, finely chopped
- 1 small onion, finely chopped
- 4-5 curry leaves chopped
- 3 Tbsp. coconut powder, stirred into 400 ml (13 fl oz) hot water
- 1 Tbsp. grated ginger
- 3-4 whole green chilies
- 1 tsp. cumin
- ½ Tbsp. mustard powder
- ½ tsp. cinnamon
- ½ tsp. tumeric
- Heat the olive oil in a large saucepan over med-high heat.
- Add the garlic, onion and curry leaves and cook, stirring, for 4-5 minutes or until the onion turns golden.
- Meanwhile, combine the fish fillets with the ginger, lemon juice and salt.
- Add the cumin, mustard powder, cinnamon and turmeric to the onion mix, stirring for a minute until fragrant.
- Stir in the coconut powder and water mixture and bring to the boil.
- Turn down the heat to medium, then add the fish and stir and cook for about 10 minutes or until cooked through.
- Serve with rice and steamed greens.
- Use a Microplane to grate the ginger
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