If you love bold, coastal flavours, this Sri Lankan and Kerala‑style fish curry is going to be your new favourite. It’s aromatic, tangy, lightly creamy, and beautifully spiced — the kind of curry that fills your kitchen with warmth and makes everyone wander in asking, “What smells so good?”
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This recipe brings together the best of both worlds: the fiery, earthy notes of Sri Lankan cuisine and the coconut‑rich comfort of Kerala cooking. With king mackerel, coconut milk, tamarind, and a blend of spices, you get a curry that’s flavorful, healthy, gluten‑free, dairy‑free, and surprisingly quick to make.
Whether you’re craving a weeknight seafood dish or planning a cozy weekend meal, this curry comes together in under 30 minutes — and tastes better than takeout.
Why Make Fish Curry?
Fish is one of the most versatile proteins out there — grilled, fried, steamed, baked, you name it. But fish in a curry? That’s where the magic happens. Here’s why this recipe stands out:
1. It’s packed with flavor – The combination of tamarind, coconut milk, curry leaves, and roasted spices creates a deep, layered flavor that’s comforting and exciting at the same time.
2. It’s incredibly healthy – Fish is rich in omega‑3s, lean protein, and essential nutrients that support heart health, brain function, and overall wellness. Adding it to a curry makes it even more nourishing.
3. It’s fast and beginner‑friendly – No complicated steps. No long marinating. Just simple ingredients cooked the right way.
4. It’s a one‑pot meal – Less cleanup, more flavor — always a win.
🌿 Just a friendly reminder: I’m a passionate foodie, not a certified nutrition or health professional. Everything shared here — recipes, tips, and food inspiration — is meant for enjoyment and creativity in your kitchen. For dietary guidance or health concerns, always consult a qualified professional.
How to Cook Fish Curry
The secret to a great fish curry is balance — heat, tang, spice, and creaminess. When I’m running low on homemade spices, I reach for Aachi or MHD fish curry powders. They’re reliable, bold, and easy to find at Sri Lankan, Indian, or South Asian grocery stores. If you’re new to fish curry, start with a trusted spice blend and adjust to your taste.
Best Fish for Curry
Firm, meaty fish works best because it holds its shape without breaking apart. I always reach for the tuna or the king fish but here are some of the other options:
| English Name | Sinhalese Name | Tamil Name |
|---|---|---|
| Seer Fish (King Mackerel) | Thora | Vanjaram |
| Barramundi | Modha | Koduva |
| Red Snapper | Rathu Thalapath | Sankara Meen |
| Pomfret | Ava | Vavval Meen |
| Tuna | Balaya | Soorai Meen |
| Mackerel | Kumbalawa | Kanangeluthi |
| Tilapia | Koraliya | Jilapi |
Step 1
In a small bowl, mix Kashmiri chili powder, coriander powder, pandan leaf, turmeric, fenugreek, black pepper, and cumin powder. Set it aside for later.
Step 2
Heat oil in a pot, add mustard seeds, then cumin and fennel seeds, dried red chilies, ginger & garlic, and onions. Sauté until the onions soften.
Stir in curry leaves and green chilies. Add tamarind pulp and a piece of gamboge (kokum or goraka, if not substitute it with a piece of tomato for tang). Along with the spice mix and desired amount of water (adjust based on how much gravy you want) to let it boil.
Step 3
Once the curry starts bubbling, gently place the fish pieces in the pot. Spread them out so they cook evenly. Avoid stirring often, but half way cooking carefully turn the fish to cook other side.
After 3–5 minutes of cooking, add coconut milk and salt as need. Reduce heat and let it simmer until the gravy thickens and the oil separates then add the coriander leaves to enhance the aroma.
If the gravy is too thin, remove the fish, add coconut powder and cook the sauce on high heat to thicken. If it’s too thick, add a splash of water to thin it.
🍽️ Craving more? From vegan‑friendly dishes, meat‑lovers favorites, to soul-food from the island, there’s a burst of flavor waiting in every recipe. Cook to satisfy your cravings — one delicious bite at a time.
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Got Leftovers?
- Fridge: Best within 3 days
- Freezer: 2–3 weeks (quality may drop after that)
- Reheating: Microwave or heat on stovetop to warm.
Fish Curry Recipe
Ingredients
Method
- In a small bow, add Kashmiri chili powder, coriander powder, pandan leaf, turmeric powder, fenugreek seeds, black pepper and cumin powder.
- Use a clay pot for a smoky flavor, heat oil on medium/high flame, add mustard seeds.
- When it starts to sizzle, add the fennel and cumin seeds, sun-dried red chili pepper, minced ginger and garlic, as well as sliced onions. Sauté until onions soften and turn to a golden color.
- Stir in the curry leaves and green chilies. Add the tamarind pulp, a piece of gamboge, the spice mix, as well as the water.
- When it starts to boil, add the fish. spreading them evenly to cook on both sides. after 3-5 minutes for cooking, add coconut milk and salt.
- Reduce heat and let it simmer until the gravy thickens and the oil seperates. Add coriander and mix to enhance the aroma.
Final Thoughts
If you’re craving bold, coastal flavors with a touch of comfort, this Sri Lankan‑Kerala fusion fish curry is the perfect dish. It’s quick, nourishing, and full of personality — the kind of recipe that instantly transports you to the shores of South Asia.
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