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Sri Lankan Fish Curry
Sri Lanka
The use of goraka fruit — a souring agent unique to Sri Lanka — gives it a flavour distinct from any other fish curry.
Dark, tangy fish curry made with goraka fruit — sour, spiced and deeply aromatic. Sri Lanka's coastal signature, eaten daily with rice.
Prep
15 mins
Cook
25 mins
Difficulty
Easy
Calories
435 kcal
Serves
4
Calories are an estimate based on ingredients used
Ingredients
600gfirm white fish, cubed
2 tbspSri Lankan curry powder
1 tspturmeric
2tomatoes, chopped
200mlcoconut milk
1 tbspgoraka or tamarind paste
1onion, sliced
curry leaves and pandanfor flavouring
mustard seedsfor tempering
Method
1
Temper mustard seeds in oil. Add curry leaves and pandan. Add onion. Cook until soft.
2
Add curry powder and turmeric. Stir 1 minute. Add tomatoes and goraka.
3
Add fish and coconut milk. Simmer gently 15 minutes. Adjust sourness.
Chef's Tip
Never stir vigorously once the fish is in — Sri Lankan fish curry is shaken, never stirred.
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Some recipe photos courtesy of Openverse and Wikimedia Commons contributors, used under Creative Commons licenses.