Sri Lankan Fish Curry
Sri Lankan Fish Curry
This delicious dish combines tender fish with a rich, spiced coconut cream sauce. The curry’s balance of spices, including cumin, coriander and turmeric, creates a warm and comforting dish perfect for any occasion.
Servings
4
Prep time
Cook time
Recipe
Gluten Free, Dairy Free
Ingredients
- 2 tbsp coconut oil (or butter if not dairy-free)
- 1 large onion, diced
- 3 cloves garlic, peeled
- 1 tbsp ginger root, peeled
- 4–5 roma tomatoes, roughly chopped
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp ground cinnamon
- 2 tsp ground turmeric
- Chilli flakes, to taste
- 1 tsp sea salt, or to taste
- 600g firm white fish fillets (boneless and skin removed), cut into 5cm pieces
- 3 cardamom pods, bruised
- 400mL coconut cream
- 20 fresh curry leaves, optional
- 75g peas, fresh or frozen
- ½ broccoli head, broken into small florets
- Juice of 1 lime
- ½ bunch fresh coriander leaves, chopped, to serve
- Rice or cauliflower rice, to serve
Method
- In a large pan melt the coconut oil and sauté the onion over a low to medium heat until it is soft and translucent.
- In a food processor or powerful blender, chop the garlic and ginger. Add the tomatoes, cumin, coriander, cinnamon, 1 tsp of the turmeric and optional chilli flakes. Purée until smooth.
- In a small bowl combine 1 tsp of turmeric with 1 tsp of sea salt. Pat the fish with a paper towel and toss in the salt and turmeric mixture to coat.
- Push the onion aside and sear the fish quickly on both sides (it doesn’t need to cook through, just the outside seared). Set aside.
- Add the tomato purée from the food processor and the cardamon pods to the onion and cook for 5 mins uncovered on a medium-high heat (rapid simmer), stirring occasionally.
- Add the coconut cream and optional curry leaves and simmer for another 5–10 mins until it starts to reduce.
- Gently add the fish, peas and broccoli to the sauce and simmer for another 5 mins.
- Turn off the heat, squeeze over the lime juice and serve immediately.
- Serve with fresh coriander leaves, extra chilli flakes and rice or cauliflower rice.
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