An aromatic fish curry made spicy using a blend of Sri Lankan spices and coconut milk to bring in a rich flavour to this well-seasoned curry. Made easily under just 25 min.
I love FISH!
Time to time I make them for my family. However, my mom makes the best fish curry ever. Hands down her cookings are spot on with the seasonings and the overall flavouring.
Luckily she was home and bored since my son was gone to school and my daughter was busy watching Frozen.
To keep herself occupied she took over the cooking for me and that’s why this recipe was done by her. I wasn’t gonna pass on making a great fish curry by her so I got my camera ready and started documenting every detail that went into that fish.
I gotta say the end result was wow!
The gravy was rich with flavour and the fish turned out so soft, overall it ended up as finger-licking delicious. We ate it all up with a steamy bowl of rice. We had just enough left over gravy to enjoy with some roti in the evening too.
Kingfish and Tuna have always been a favourite of my family from the rest of the seafood kinds. A lot to do with the flavour but also mainly because my hubby has a thing with fish in general. Lucky for him we all LOVE kingfish so we often make this curry from time to time.
What goes well with fish curry?
In my opinion, just about ANYTHING goes
A steamy bowl of rice is a perfect combo with a curry like this. Along with the rice, there are vegetable side curries too to compliment it. Some of the best sides that I would recommend are Gotukola Sambal, Coconut Sambal, Dhal Curry, and Bitter Gourd/Melon Sambal
The fish gravy also pairs well with any flatbreads kind like Coconut Roti, Naan, Parotta, Chapati, Plain Roti, Aloo Paratha, Kothu Parotta, Puri, Rumali Roti and the list goes on for flatbread kinds. Also string-hoppers, plain toasts, roast paan, plain hoppers, and even
Whether it is for lunch or dinner this curry can be done easily under 25 minutes. Just in time for your meal.
This recipe can be used not just for kingfish but just about any other fish, shrimps and even prawn. Try it out for yourself.
Mom’s special fish curry is in details below scroll down for the recipe
Spicy Fish Curry – Easy Recipe With Coconut Milk
Ingredients
- 250g King fish chunky slices
- 2 tbsp Olive oil
- 1 tsp Mustard seeds
- 1/2 tsp Fennel seeds
- 2 Sun-dried red chilli pepper
- 1 Garlic clove sliced
- 1/3 medium-size Onion sliced
- Curry leaves
- 1-2 Green chilli sliced
- 2 & 1/2 tbsp Curry powder or Chilli powder
- 1 tbsp Coriander powder
- 1/2 cup Tamarind water
- small piece Pandan
- 1/3 tsp Turmeric powder
- 1/3 tsp Fenugreek
- 1/3 tsp Black pepper powder
- 1/3 tsp Cumin powder
- 1 tsp Salt as needed
- 1 & 1/2 cup Water
- 1 Goraka (Garcinia gummi)
- Coriander leaves
- 2-3 tbsp Coconut milk or 2% milk
Instructions
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Note – Most of the cooking is done in medium/high heat so if at any point the ingredients/the bottom of the pot starts to burn, reduce the heat to lower in order to avoid smoking up or burning the food any further.
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First use a small bowl to add the tamarind water along with the following spices together: curry powder or chilli powder, coriander powder, small piece pandan, turmeric powder, fenugreek, black pepper powder, cumin powder, and set aside for later.
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Start the stove on medium/high flame, use a deep pot or wide enough clay pot to heat the oil first. Then add the mustard seed to it.
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Soon it will start to sizzle then add the fennel seeds, sun-dried red chilli pepper, sliced garlic clove and the onion slices.
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Sautee until the onions start to turn soft then add the curry leaves and the green chilli slices. Give it a mix then go ahead and add the tamarind water and the spices we set aside earlier.
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Along with that add as much or little water as you wish, depending on how much gravy you need. I added about 1 and 1/2 cup of water and a goraka piece.
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Increase the heat to high and let it bubble for few minutes. When it starts to boil add the fish pieces. Spread out the pieces in the pot for it to cook evenly. Let it be for about 3-5 minutes then add the coconut milk as well as a few coriander leaves.
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Reduce the heat to low and let it simmer for few minutes. When the gravy has thickened and the oil starts to separate turn off the stove because it is ready to be served.
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Note – If the gravy looks too watery let it cook on high heat so the liquid reduces and it will become thicker when done.
For more amazing recipes like this one, take a look at our category HERE. Choose from many curries, sambals, snacks and desserts to satisfy your cravings.
Are you planning on trying this recipe? I would love to see how it turned out for you. Comment below or take a picture, post it on Instagram, Facebook, or Pinterest. Use #berrychik and also don’t forget to tag me @iberrychik on your social media so that I will be able to check it out.
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