Spicy fish curry

October 27, 2018
This Sri Lankan Spicy fish curry is a great addition to Sri Lankan lunch meal. Try this aromotic, spicy and perfect recipe which has an exotic flavour of Sri Lankan spices and tamarind.


300g Salmon fish (or any other fish)
1 large onion (sliced)
3 green chilies (slit)
1 tbsp ginger garlic paste (freshly crushed)
1 large tomatoe (chopped)

1/2 tsp fenugreek seeds
1/4 tsp mustard seeds
1/4 tsp fennel seeds
1/4 tsp cumin seeds
3 cloves
3 cardamom pods
1 cinnamon stick
2 pieces of Goraka*

1/2 cup tamarind water (tamarind dissolved in water)
1 cup water (this is approximate, add according to how much gravy u want)
2 tbsp vegetable oil/ sunflower oil
Few curry leaves (I didn't have curry leaves)
1/2 tsp salt (adjust according to your taste)

Spices required:

1 1/2 tbsp coriander powder
1 tbsp chili powder 
1 tbsp cumin seeds powder
1/4 tsp turmeric powder
1 tsp roasted curry powder 


  1. Heat oil in a pan and add cinnamon, cloves, cardomom, fennel seeds, cumin seeds and mustard seeds and saute. 
  2. When mustard seeds start to splutter, add ginger garlic paste and saute for few seconds and then gradually add the onions and green chilies. Saute well until the raw smell disappears and the aroma releases.
  3. Then add the chopped tomatoes and curry leaves. Saute for few seconds and add all the spice powders and saute again. (Sauteing should be done only for few seconds)
  4. Gradually add the tamarind and the water. Mix and add salt according to your taste. Let it come to a slight boil. 
  5. Put the Goraka into the gravy along with the fish.(Goraka will help the fish to hold its shape without breaking.)
  6. Very carefully mix the fish into the gravy and reduce the flame and close with a lid. Let it cook in a low heat until the fish is cooked. (Fish get cooked quickly unlike other meat, so keep watching stirring occasionally without a spoon)

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