Sri Lankan Fish Curry
Rated 5.0 stars by 1 users
Category
Main Course
Cuisine
Sri Lankan, Indian
Author:
Spice Zen
Servings
4
Prep Time
15 minutes
Cook Time
30 minutes
Total Time
45 Minutes
Dietary Information
Gluten-Free, Dairy-Free, Nut-Free, Soy-Free
A bold and aromatic Sri Lankan fish curry inspired by the coastal flavours of Jaffna, where coconut cream, chilli heat and spice take centre stage. Firm fish is gently simmered in a fragrant coconut-based sauce made with Spice Zen Madras Curry Powder, creating a curry that is vibrant, warming and deeply satisfying. Easily adapted for a vegan vegetable version, this versatile curry celebrates the essence of Sri Lankan home cooking.
Ingredients
Curry Base
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2 tbsp Spice Zen Sunflower Oil
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2 small onions, smoothly pureed (optional)
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1 tsp ginger paste (optional)
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1 tsp garlic paste (optional)
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1 tbsp Spice Zen Madras Curry Powder Hot (or Curry Powder Medium for a milder version)
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2 tbsp tomato puree or 2 finely chopped tomatoes (optional)
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1 tsp salt, or to taste
Coconut & Liquid
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1 can coconut cream, 350 to 400 ml
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1 cup water, plus extra if needed
-
2 tsp lime or lemon juice
Fish
-
500 g firm white fish, cut into large chunks
Vegan Adaptation
-
500 g mixed vegetables of choice (eggplant, pumpkin, jackfruit, capsicum, green beans, yam, potato, carrot, sweet potato or canned chickpeas)
To Garnish
-
Fresh coriander leaves, chopped
-
Optional fried curry leaves
Directions
Heat sunflower oil in a pan over medium heat. Add onion, ginger and garlic if using and sauté for 2 minutes until softened.
Add Spice Zen Madras Curry Powder and sauté briefly until aromatic.
Add tomato puree or chopped tomatoes if using and cook until the raw tomato smell disappears.
Stir in salt, coconut cream and water. Bring to a gentle simmer and cook for about 8 minutes until the curry thickens slightly and the oil begins to separate.
For Fish Curry
Add fish pieces gently to the simmering sauce. Cover and cook for 8 to 10 minutes until just cooked through. Avoid stirring too much to keep the fish intact.
For Vegan Version
Add vegetables, stir to coat, cover and simmer until tender, adding small amounts of water if needed.
Stir in lime or lemon juice and remove from heat.
Garnish with coriander and curry leaves if using.
Rest the curry for 10 minutes before serving to allow the flavours to infuse.
Chef’s Notes
Use firm fish such as barramundi, snapper or kingfish to prevent breaking.
Add fish only once the sauce is simmering gently to avoid overcooking.
Fry curry leaves briefly in oil before garnishing for deeper aroma.
Recipe Note
Mild, Kid-Friendly Option
Use Curry Powder Medium and add a little extra coconut cream for a softer, milder finish.
Vegan Adaptation
This curry works beautifully with vegetables or chickpeas. Adjust cooking time depending on the vegetables used. Check out our recipe for a Vegan Sri Lankan Jaffna Curry.
Texture
Sri Lankan fish curries are coconut-forward and glossy rather than dry. Adjust water carefully to maintain richness.
These recipes are provided for general inspiration and home use. Results may vary depending on ingredients, equipment and technique. Please check ingredients for allergens and follow safe food handling practices.
