Entree: Sri Lanka – Sri Lankan Muslim Cuisine – Muslim Style Fish Curry (Spicy Sri Lankan coastal fish curry made with roasted curry spices, coconut milk, tamarind, and curry leaves common in Muslim households)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 20 min

Total 40 min

Ingredients

US weight measurements (approximate). oz means weight ounces, not fluid ounces.

- 4 firm white fish steaks, approx. 6 oz each (e.g., kingfish, tuna, or mahi-mahi)
- 2 tbsp (30 ml) coconut oil or neutral cooking oil
- 2 medium onions, thinly sliced, approx. 10 oz total
- 4 cloves garlic, minced, approx. 0.42 oz
- 1 inch (2.5 cm) piece fresh ginger, minced, approx. 0.53 oz
- 2–3 green chilies, slit lengthwise, approx. 0.35 oz
- 1 tsp mustard seeds
- 1 cinnamon stick, approx. 0.106 oz
- 1/2 tsp fenugreek seeds
- 1 tbsp Sri Lankan roasted curry powder (or roasted madras-style curry powder)
- 1/2 tsp ground turmeric
- 1 tsp red chili powder, adjust to heat preference
- 1 medium tomato, chopped, approx. 5 1/4 oz
- 1 tbsp tamarind paste dissolved in 1/4 cup (60 ml) warm water
- 1 1/2 cups (360 ml) coconut milk (full fat preferred)
- 1 cup (240 ml) water or fish stock
- 1 tsp salt, or to taste
- 1 tsp sugar, optional to balance acidity
- 10–15 fresh curry leaves
- Juice of 1 lime, about 2 tbsp (30 ml)
- Fresh cilantro (coriander) leaves for garnish

Show original ingredient measurements

- 4 firm white fish steaks, approx. 6 oz (170 g) each (e.g., kingfish, tuna, or mahi-mahi)
- 2 tbsp (30 ml) coconut oil or neutral cooking oil
- 2 medium onions, thinly sliced, approx. 10 oz (280 g) total
- 4 cloves garlic, minced, approx. 12 g
- 1 inch (2.5 cm) piece fresh ginger, minced, approx. 15 g
- 2–3 green chilies, slit lengthwise, approx. 10 g
- 1 tsp (5 g) mustard seeds
- 1 cinnamon stick, approx. 3 g
- 1/2 tsp (1 g) fenugreek seeds
- 1 tbsp (8 g) Sri Lankan roasted curry powder (or roasted madras-style curry powder)
- 1/2 tsp (2 g) ground turmeric
- 1 tsp (5 g) red chili powder, adjust to heat preference
- 1 medium tomato, chopped, approx. 150 g
- 1 tbsp (15 g) tamarind paste dissolved in 1/4 cup (60 ml) warm water
- 1 1/2 cups (360 ml) coconut milk (full fat preferred)
- 1 cup (240 ml) water or fish stock
- 1 tsp (6 g) salt, or to taste
- 1 tsp (4 g) sugar, optional to balance acidity
- 10–15 fresh curry leaves
- Juice of 1 lime, about 2 tbsp (30 ml)
- Fresh cilantro (coriander) leaves for garnish

Instructions

Gram weights below are shown as approximate US weights.

1. Heat 2 tbsp (30 ml) coconut oil in a heavy skillet or pot over medium heat. Add 1 tsp mustard seeds and when they start to pop add the cinnamon stick and 1/2 tsp fenugreek seeds, frying briefly until aromatic.
2. Add 2 medium sliced onions and sauté until soft and golden, about 8–10 minutes. Stir in 4 cloves (0.42 oz) minced garlic, 1 inch (0.53 oz) minced ginger, and 2–3 slit green chilies and cook 1–2 minutes more.
3. Add 1 tbsp roasted curry powder, 1/2 tsp turmeric, and 1 tsp red chili powder; toast the spices with the onion mixture for 1 minute to bloom the flavors.
4. Stir in 1 chopped tomato (approx. 5 1/4 oz) and cook until it breaks down, about 3–4 minutes. Add the tamarind water (1 tbsp tamarind paste dissolved in 1/4 cup (60 ml) warm water), 1 cup (240 ml) water or fish stock, and 1 tsp salt; bring to a gentle simmer.
5. Pour in 1 1/2 cups (360 ml) coconut milk and return the sauce to a gentle simmer; taste and adjust seasoning with 1 tsp sugar if needed to balance tamarind tartness.
6. Add the fish steaks (4 steaks, approx. 6 oz each) in a single layer, spoon some sauce over the tops, and scatter 10–15 fresh curry leaves into the pot. Simmer gently, uncovered, for 6–10 minutes depending on thickness, until the fish is cooked through and flakes easily.
7. Remove from heat and stir in juice of 1 lime (about 2 tbsp / 30 ml). Garnish with chopped fresh cilantro and serve hot with steamed rice or flatbreads.

1. Heat 2 tbsp (30 ml) coconut oil in a heavy skillet or pot over medium heat. Add 1 tsp (5 g) mustard seeds and when they start to pop add the cinnamon stick and 1/2 tsp (1 g) fenugreek seeds, frying briefly until aromatic.
2. Add 2 medium sliced onions and sauté until soft and golden, about 8–10 minutes. Stir in 4 cloves (12 g) minced garlic, 1 inch (15 g) minced ginger, and 2–3 slit green chilies and cook 1–2 minutes more.
3. Add 1 tbsp (8 g) roasted curry powder, 1/2 tsp (2 g) turmeric, and 1 tsp (5 g) red chili powder; toast the spices with the onion mixture for 1 minute to bloom the flavors.
4. Stir in 1 chopped tomato (approx. 150 g) and cook until it breaks down, about 3–4 minutes. Add the tamarind water (1 tbsp tamarind paste dissolved in 1/4 cup (60 ml) warm water), 1 cup (240 ml) water or fish stock, and 1 tsp (6 g) salt; bring to a gentle simmer.
5. Pour in 1 1/2 cups (360 ml) coconut milk and return the sauce to a gentle simmer; taste and adjust seasoning with 1 tsp (4 g) sugar if needed to balance tamarind tartness.
6. Add the fish steaks (4 steaks, approx. 6 oz/170 g each) in a single layer, spoon some sauce over the tops, and scatter 10–15 fresh curry leaves into the pot. Simmer gently, uncovered, for 6–10 minutes depending on thickness, until the fish is cooked through and flakes easily.
7. Remove from heat and stir in juice of 1 lime (about 2 tbsp / 30 ml). Garnish with chopped fresh cilantro and serve hot with steamed rice or flatbreads.