Sri Lankan Fish Curry

Sri Lankan Fish Curry


3 people made this

In Sri Lanka fish tends to be more popular than meat or chicken and this is a very common style of mild curry. Serve with roti bread.

Serves: 4 

  • 1 tablespoon ghee or butter
  • 12 onion shallots, cut into wedges
  • 1 1/2 teaspoons plain flour
  • 2 cups water
  • 3 tablespoons tomato paste
  • 1/2 teaspoon chilli powder
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon turmeric
  • salt, to taste
  • 400g salmon, cut into chunks
  • 1 cup coconut milk
  • 1 tablespoon wine vinegar
  • pinch black pepper

Preparation:15min  ›  Cook:30min  ›  Ready in:45min 

  1. Heat the ghee in a saucepan, add the shallots and fry 5 minutes. Sprinkle over the flour and reduce heat to low.
  2. Slowly add 2 cups water, mixing to avoid lumps. Stir in tomato paste, chilli powder, coriander, turmeric and salt. Bring to a simmer then add the fish. Simmer, covered, 20 minutes, stirring occasionally.
  3. Remove from the heat. Pour in the coconut milk and stir well. Add vinegar and black pepper and serve.

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