Sri Lankan Fish Curry (Malu Curry)
A fragrant and mildly spicy fish curry, simmered in a rich coconut milk gravy infused with traditional Sri Lankan spices. This dish is a beloved classic, perfect with rice and other accompaniments.
🧂 Ingredients
- 500 g Firm white fish fillets (e.g., seer fish, kingfish, snapper)(cut into 2-inch pieces)
- 1 medium Onion(thinly sliced)
- 3 cloves Garlic cloves(minced)
- 1/2 inch piece Ginger(grated)
- 2 medium Green chilies(slit)
- 1/2 tsp Turmeric powder
- 1.5 tbsp Curry powder (Sri Lankan style)
- 1/2 tsp Chili powder(optional, for extra heat)
- 400 ml Thick coconut milk
- 100 ml Thin coconut milk or water
- 8-10 leaves Curry leaves
- 1-2 pieces or 1 tsp Garcinia cambogia (Goraka) or tamarind paste(soaked in warm water and pulp extracted, or use paste)
- 1 tbsp Coconut oil
- to taste Salt
👨🍳 Instructions
- 1
Heat coconut oil in a pot over medium heat. Add curry leaves and slit green chilies. Sauté for a few seconds until fragrant.
- 2
Add sliced onions and sauté until softened, about 5 minutes. Then add minced garlic and grated ginger, cooking for another minute until fragrant.
- 3
Stir in turmeric powder, curry powder, and chili powder (if using). Cook for about 30 seconds, stirring constantly, until the spices are aromatic.
- 4
Pour in the thin coconut milk (or water) and the goraka extract (or tamarind paste). Add salt to taste. Bring the mixture to a gentle simmer.
- 5
Carefully add the fish pieces to the simmering gravy. Ensure the fish is submerged. Cover the pot and cook for 8-10 minutes, or until the fish is almost cooked through.
- 6
Pour in the thick coconut milk. Stir gently and simmer for another 5-7 minutes, without boiling, until the fish is fully cooked and the gravy has thickened slightly.
- 7
Taste and adjust salt if necessary. Serve hot with steamed rice.
💡 Pro Tips
- ✓Use fresh fish for the best flavor.
- ✓Avoid overcooking the fish, as it can become dry and crumbly.
- ✓Goraka provides a unique sourness; if unavailable, tamarind paste is a good substitute, but use sparingly.
- ✓The gravy should not be allowed to boil vigorously after adding the thick coconut milk to prevent it from splitting.
🔄 Variations
- Add a few slices of tomato for a touch of acidity.
- A pinch of fenugreek powder can add depth to the flavor.
- For a richer curry, use only thick coconut milk and adjust the cooking time.