Fish and prawn curries are a staple along the coast. But now that we bring you fresh, world-class fish and prawns right where you are, you can easily add them to your weekly diets as well. Not only are they super delicious, they also cook really quickly, ensuring you don’t end up slaving for hours over dinner. Explore our range of high-quality fish and seafood specially cut for curries. And if you’re looking to elevate your curry cooking game, check out this blog for some simple tips.
SRI LANKAN FISH CURRY
Sri Lankan Fish Curry is a delicious fish curry that’s made with coconut milk. This gives it a creamy finish and helps to balance all the flavours to make a curry that you will love. Order our Seer Fish Curry Cut and try cooking this recipe at home. Also explore our range of curry cuts of chicken, lamb/goat, and fish!
In a bowl, mix together 1 tsp turmeric, lime juice, and salt and rub gently onto fish. Let marinate in the fridge for about 1 hour.
To make your sauce, finely chop onions, ginger, tomatoes, garlic and chillies, keeping them all separate.
Heat a large pan over a medium–high heat and add oil. Add the cumin seeds, fenugreek seeds, mustard seeds, cardamom and gently fry for a minute until spices start to splutter.
Now add the onion, ginger, garlic, chillies and curry leaves and saute for 5 to 10 minutes, or until the onion is golden brown.
Stir in the chopped tomatoes. Let them cook for about 5 minutes or until oil starts to separate out on the edges. Add tamarind paste, coconut milk, salt and a cup of water, then simmer for 10 minutes, as the sauce reduces.
Add the fish to the sauce and simmer until the fish is cooked through and opaque.
Garnish with extra green chillies and curry leaves.
Grind all the ingredients mentioned under ground masala to a smooth paste and set aside.
In a pan, heat coconut oil and add ginger and onions. Saute the onions till they turn light golden brown and add tomatoes. Cook the tomatoes for 5-7 minutes till they break down easily with the back of a spoon.
Add the ground masala and salt to the pan and bring it to a boil. Reduce the flame and simmer the masala for 10-15 minutes till the colour deepens slightly.
Add the prawns to the gravy and cook them for 7-8 minutes. Sprinkle curry leaves on top, mix well and turn off the heat.
Let the curry rest for 5 minutes before serving with steamed rice.