Sri Lankan Fish Curry

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This fish curry is so easy to make and everything in it seems to send love and nourishment to my whole body. After a groggy and rather hungover Sunday wake up, I needed something to give me a little TLC without the guilty feeling of my arteries clogging up after seeing my way through a greasy meal. If you didn't know already, chilli is your best friend to tell those hangover blues to bugger off! 

I've cooked this yummy curry in a Sri Lankan clay cooking pot which has genuinely made the flavours a lot deeper, perhaps because the pot is porous it adds to the earthiness. However cooking this in a regular cooking pot makes an equally tasty curry, so don't fret if you don't have a clay pot to hand! I enjoyed this fish curry with some red rice cooked in a little coconut milk and fresh steamed veggies. 

Serves: 4

Time: 20-30 mins


  • 1 tablespoon of coconut oil or vegetable oil

  • 1/2 chopped white or red onion

  • 1/2 teaspoon of fenugreek seeds

  • 2 sprigs of curry leaves

  • 1 stick of cinnamon

  • 1 goraka

  • 2 sliced garlic cloves

  • 1 inch of ginger chopped

  • 2 green chillies sliced into thirds

  • 1 heaped teaspoon of Sri Lankan Curry Powder for Fish & Veg

  • 1/2 teaspoon of mustard powder

  • 1 teaspoon of ground pepper

  • 1/2 teaspoon of tumeric

  • 1/2 teaspoon of salt

  • 1 fresh tomato chopped

  • 1/2 cup of coconut milk

  • 6 pieces of white fish, I've used sword fish but you can also use king fish or shark fish

  • 1/2 lime


  • 1 teaspoon of chilli powder


  1. Add 1 tablespoon of coconut oil to a hot pan, once it has warmed add in the chopped onions, curry leaves and fenugreek seeds and leave these to soften.

  2. Once the onions are soft, add in the cinnamon stick, goraka, garlic, ginger and green chillies and let these cook off on a medium heat.

  3. Then add the curry powder, mustard powder, pepper, tumeric, salt (and the chilli powder if you like it spicy!). Keep stirring these dry ingredients together and let them heat up for a minute or so.

  4. Then add in the chopped tomato and let it soak up the spices and leave to cook for a few more minutes.

  5. Once the tomatoes have cooked down a little, add in half a cup of cold water and let all the ingredients cook on a high heat for 5-10 minutes.

  6. Once the tomatoes have really softened and broken down add in the fish pieces and turn the heat to medium. The fish will cook really quickly, so after a few minutes turn them over to make sure that both sides are cooked.

  7. After the fish has cooked, add in half a cup of coconut milk. We use the dry Maggi coconut milk powder, which is a must have ingredient in any Sri Lankan kitchen cupboard and it has a slightly different taste to the Thai liquid coconut milks, but food is food so throw in whatever coconut milk you've got. Reduce to a low heat and let the curry simmer for a minute or two.

  8. Turn the heat off and drizzle over the lime juice!

That's that! This curry is amazingly healthy as there are no naughty bits in it and the blend of spices and fish is just too good - it's making my mouth water as I'm writing this that I better go make myself another lot.