Sri Lanka / Main
Sri Lankan fish curry
Fish in a coconut curry soured with goraka and built on roasted curry powder.
Ingredients
- Tuna or mackerel, in steaks900 g
- Goraka or tamarind3
- Coconut milk500 ml
- Roasted curry powder3 tbsp
- Chilli powder2 tsp
- Turmeric1 tsp
- Onions2
- Garlic6 cloves
- Ginger30 g
- Curry leaves15
- Pandan leaf1
- Cinnamon stick1
- Fenugreek seeds1 tsp
- Red rice, to serve400 g
- Saltto taste
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 7 steps
Soak the goraka in a cup of warm water for twenty minutes and keep the water.
Rub the fish with salt, turmeric and half the curry powder and leave it fifteen minutes.
Fry the onion, garlic, ginger, curry leaves, pandan, cinnamon and fenugreek until fragrant.
Add the remaining curry powder and chilli and warm them a minute without letting them scorch.
Add the thinned coconut milk with the goraka water and bring it to the boil.
Lay the fish steaks in a single layer, add the goraka and cook twelve minutes, rocking the pan.
Add the thick coconut milk and warm it five minutes without boiling. Serve with red rice.
