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

Fish Curry Recipe (King Mackerel Curry)

This Sri Lankan Fish Curry is a bold and flavorful seafood curry made with king mackerel, coconut milk, tamarind, and aromatic spices. Ready in under 30 minutes, this traditional fish curry delivers the perfect balance of heat, tanginess, and rich coconut flavor.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 3 servings
Course: Main dish
Cuisine: Sri Lankan
Calories: 260
Ingredients Method

Ingredients
  

  • 2 tbsp Cooking oil
  • 2 tsp Mustard seeds
  • 2 Sun-dried red chilli pepper
  • 1 sprig Curry leaves
  • 1/2 tsp Fennel seeds
  • 1/2 tsp Cumin seeds
  • 6 Garlic cloves minced
  • 1 tsp Ginger minced
  • 1/2 medium Onion sliced
  • 1/3 medium Tomato diced
  • 1 Green chilli sliced
  • 1 tbsp Kashmiri chili powder
  • 1/2 tbsp Cumin powder
  • 1/2 tsp Turmeric powder
  • 1/2 tsp Black pepper powder
  • 1 small Pandan leaf
  • 1/2 tsp Fenugreek seeds
  • 1 tsp Tamarind pulp or mix tamarind + water to make 1/3 cup tamarind juice. Can be substitute with Gamboge or Garcinia gummi
  • 1 cup Water as need
  • 250g King fish
  • 3 tbsp Coconut milk powder
  • 1 tsp Salt as need

Method
 

  1. Heat the 2 tbsp Cooking oil in a clay pot or saucepan over medium-high heat. Add the 2 tsp Mustard seeds and allow them to crackle.
  2. Add the 1/2 tsp Fennel seeds, 1/2 tsp Cumin seeds, 2 Sun-dried red chilli pepper, and 1 sprig Curry leaves to sizzle.
  3. Next, add the 1 tsp Ginger and 6 Garlic cloves to roast, followed by 1/2 medium Onion. Sauté until the onions soften and turn lightly golden.
  4. Add 1/3 medium Tomato and 1 Green chilli, cook until tomatoes soften.
  5. Mix in the 1 tbsp Kashmiri chili powder, 1/2 tbsp Cumin powder, 1/2 tsp Turmeric powder for 5 seconds then add the 1 small Pandan leaf, 1/2 tsp Fenugreek seeds, 1/2 tsp Black pepper powder, 1 tsp Tamarind pulp, and 1 cup Water or as need then bring to a gentle boil.
  6. Carefully add the 250g King fish in a single layer. Cook for 3-5 minutes, gently turning once if needed.
  7. Add the coconut milk and salt.
  8. Reduce the heat and simmer until the fish is cooked through and the curry slightly thickens.