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Sri Lankan Fish Curry with Kokum
A tangy and subtly spiced fish curry featuring the unique sourness of kokum (goraka), a traditional Sri Lankan ingredient. This dish is known for its vibrant flavor and aroma.
🧂 Ingrédients
- 500 g Fish fillets(firm white fish like seer, tuna, or snapper, cut into chunks)
- 400 ml Coconut milk(thick)
- 1 medium Onion(thinly sliced)
- 3 cloves Garlic(minced)
- 0.5 inch Ginger(grated)
- 1 medium Green chilies(slit lengthwise)
- 5 sprigs Curry leaves
- 3 pieces Kokum (Goraka)(soaked in warm water for 10 minutes, or use 1 tbsp tamarind paste)
- 1.5 tbsp Curry powder
- 0.5 tsp Turmeric powder
- 0.5 tsp Chili powder(or to taste)
- to taste Salt
- 1 tbsp Vegetable oil
👨🍳 Instructions
- 1
Heat oil in a pot over medium heat. Add curry leaves and sliced onion. Sauté until the onion is soft and translucent, about 4-5 minutes.
- 2
Add minced garlic and grated ginger. Sauté for another minute until fragrant.
- 3
Stir in curry powder, turmeric powder, and chili powder. Cook for 1 minute, stirring constantly, until the spices are fragrant.
- 4
Add the thick coconut milk, green chilies, and the soaked kokum (or tamarind paste). Add salt to taste. Stir well and bring to a gentle simmer.
- 5
Carefully add the fish pieces to the simmering curry. Ensure the fish is submerged in the liquid. Do not stir vigorously after adding the fish.
- 6
Cover the pot and simmer gently for 10-15 minutes, or until the fish is cooked through and flakes easily. Avoid overcooking the fish.
- 7
Taste and adjust seasoning if necessary. The curry should have a balanced tangy and spicy flavor.
- 8
Serve hot with steamed rice.
💡 Conseils de pro
- ✓If using goraka, ensure it's well-soaked to release its flavor and sourness.
- ✓The sourness from goraka can vary, so taste and adjust the amount as needed.
- ✓Use fresh fish for the best flavor. Avoid overcooking to keep the fish moist.
✨ Idées de variations
Inspiration pour votre propre version de cette recette
- Add a few slices of tomato for a touch of sweetness and color.
- Include a small piece of pandan leaf for an aromatic touch.
- For a spicier curry, add more green chilies or a pinch of cayenne pepper.