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Sri Lankan fish curry

  • 15 minutes
  • 20 minutes
  • 5-6
Sri Lankan fish curry

The sweeter Sri Lankan curries are ideal teamed with fish or shellfish.


  • 750 grams firm fish fillets
  • 2 medium-sized red onions, peeled and finely sliced
  • 2 teaspoons minced garlic
  • 1 teaspoon minced ginger
  • 2-3 tablespoons Sri Lankan curry powder (see recipe on this website)
  • 2 teaspoons ground turmeric
  • 1-2 green chillies, deseeded and sliced
  • 6-8 curry leaves, fresh or dried
  • 1 teaspoon salt
  • ½ cup water or fish stock
  • 1 cup coconut cream


  1. Cut the fish into chunky 4-5cm pieces and refrigerate until required.
  2. Heat a dash of oil in a large frying pan and cook the onion, garlic and ginger over a moderate heat for about 8-10 minutes or until the onions has softened and become slightly brown.
  3. Add the curry powder, turmeric, green chillies, curry leaves and salt and stir well for about 30 seconds or until the spices are fragrant.
  4. Add the stock and simmer for 10 minutes; the liquid need to reduce by half. Stir in the coconut cream and bring to a simmer.
  5. Place the fish in one layer into the frying pan, turn over to coat in the sauce, cover gently and simmer for about 10 minutes unti lthe fish is tender. Serve over boiled rice.

Cooks Tips

Firm fleshed fish such as alfonsino, bluenose, groper, rock cod, black oreo dory and smooth oreo dory, salmon, blue-fin tuna and lemon fish are ideal for cooking in a sauce as the flesh does not fall to pieces easily. Ask the fishmonger what is fresh at the time of purchase.

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