Sri Lankan Fish Curry Taste Paradise in Every Bite
Whip up an authentic Sri Lankan Fish Curry bursting with flavour This easy recipe brings the taste of the tropics to your kitchen Ready in under an hour
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at seafood-portal.com.
Ingredients
- 1 1/2 lbs (680g) firm white fish fillets (e.g., cod, snapper, halibut), cut into 2-inch chunks
- 1 tbsp (15ml) fresh lime juice
- 1 tsp (5g) ground turmeric
- 1 tsp (5g) ground black pepper
- 1/2 tsp (2.5g) salt
- 2 tbsp (30ml) coconut oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1-inch piece of ginger, grated
- 2 green chilies, finely chopped (adjust to taste)
- 1 sprig curry leaves (about 15 leaves)
- 1 tsp (5g) ground coriander
- 1/2 tsp (2.5g) ground cumin
- 1/4 tsp (1.25g) ground fenugreek
- 1/4 tsp (1.25g) ground cardamom
- 1/4 tsp (1.25g) chili powder (adjust to taste)
- 1 (14 oz/400ml) can full-fat coconut milk
- 1 (14.5 oz/411g) can diced tomatoes, undrained
- 1 tbsp (15ml) tamarind paste or concentrated tamarind pulp.
- 1/2 cup (120ml) water
- 1/2 tsp (2.5g) salt (adjust to taste)
- Fresh cilantro, chopped (for garnish)
- Lime wedges (for serving)
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