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Fish curry simmering in a pot with coconut milk, spices, and curry leaves.

Fish Curry Recipe

Sri Lankan and Kerala‑style fish curry made with king mackerel, coconut milk, tamarind, and spices. A bold, healthy, gluten‑free seafood recipe ready in under 30 minutes.
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Prep Time 5 minutes
Cook Time 20 minutes
Servings: 3 servings
Ingredients Method

Ingredients
  

  • 2 tbsp Olive oil
  • 2 tsp Mustard seeds
  • 2 Sun-dried red chilli pepper
  • 1/2 tsp Fennel seeds
  • 1/2 tsp Cumin seeds
  • 1 tbsp Garlic minced
  • 1 tsp Ginger minced
  • 1/2 medium Onion sliced
  • few Curry leaves
  • 1 Green chilli sliced
  • 1 tbsp Tamarind pulp thick
  • piece Gamboge substitute with Garcinia gummi or tomatoes
  • 1 tbsp Kashmiri chili powder
  • 1 tbsp Coriander powder
  • piece Pandan leaf
  • 1/2 tsp Turmeric powder
  • 1/2 tsp Fenugreek seeds
  • 1/2 tsp Black pepper powder
  • 1/2 tbsp Cumin powder
  • Water as need
  • 250g King fish
  • 3 tbsp Coconut milk powder substitute with 1/3 cup fresh coconut milk
  • 1 tsp Salt as need
  • Coriander leaves as need

Method
 

  1. In a small bow, add Kashmiri chili powder, coriander powder, pandan leaf, turmeric powder, fenugreek seeds, black pepper and cumin powder.
  2. Use a clay pot for a smoky flavor, heat oil on medium/high flame, add mustard seeds.
  3. 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.
  4. Stir in the curry leaves and green chilies. Add the tamarind pulp, a piece of gamboge, the spice mix, as well as the water.
  5. 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.
  6. Reduce heat and let it simmer until the gravy thickens and the oil seperates. Add coriander and mix to enhance the aroma.