Sri Lankan fish curry

This rich, creamy and aromatic Sri Lankan fish curry could be prepared using any kind of fish. It tastes great with piping hot rice and also with chapathi, fried rice and appam. Check out the pretty simple recipe of Sri Lankan style fish curry.

¾ kg fish
Juice of 1 lemon
½ tsp turmeric powder
For the masala
2 tbsp fenugreek seeds
1 tbsp fennel seeds
1 tbsp cumin seeds
2 tbsp coriander
1 tsp pepper corns
1 tsp mustard seeds
1 cinnamon stick
4 cloves
3 cardamom pods
Curry leaves
For the gravy
1 tsp mustard seeds
Curry leaves
1 onion
3 green chilies
1 tbsp ginger – garlic paste
1 tomato
¼ tsp turmeric powder
1 tsp chili powder
¼ cup grated coconut (crushed in a mixer jar)
1 cup water
Lemon sized ball of Malabar tamarind
¾ cup coconut milk
Oil as required

Fillet the fish and wash them
Marinate the fish fillets with lemon juice and turmeric powder
Dry roast fenugreek, fennel, cumin, coriander seeds, pepper corns and mustard seeds
Add cinnamon, cardamom pods and curry leaves too
When the spices turn aromatic, turn off the flame
Grind these into fine powder
Heat oil in a pan
Splutter the mustard seeds
Add the cinnamon stick
Sauté finely chopped onion, curry leaves and green chilies
Now add the ginger garlic paste
Sauté well
Add tomato and cook
Into it add turmeric powder and chili powder
Sauté until the raw smell of the powders is gone
Add 2 tsp grinded masala powder
Give everything a good mix
Add the desiccated coconut or grated coconut that has been lightly crushed in the mixer jar
Pour 1 cup water
Cook well
Pour the tamarind water when the gravy begins to boil
Add the coconut milk too
Mix well
Finally add the marinated fish fillets
Allow the fillets to be cooked in the gravy for at least 10 minutes
When the fish is cooked well, add a few sprigs of curry leaves as the last step
Delicious Sri Lankan fish curry is ready.

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