Ingredients

• Main Ingredients
• Cod or Mokfish, cut into 2 inch chunks
• Salt
• For the Curry
• ½ tsp mustard seeds
• ½ tsp fenugreek seeds
• 1 medium onion
• 1 tsp ginger puree
• ½ tsp turmeric powder
• 1 tsp cumin powder
• 1 tsp coriander powder
• ¼ tsp chilli powder
• ¼ tsp ground black pepper
• 4 medium tomatoes (peeled, 2 choped into chunks and the other 2 puréed).
• ½ cup vegetable, seafood or chicken stock
• ½ tsp tamarind paste
• salt pepper to taste
• 2 tbsp thick coconut milk or cream
• ½ lime, juiced
• Salt and pepper to taste
• small bunch of coriander, chopped

Directions

• Start by washing the fish, cutting into chunks and sprinkling with salt (light sprinkling otherwise it will become too salty)
• Leave for 30 minutes or so for the salt to draw out the moisture
• Heat 2 tbsp vegetable oil and when hot add the mustard and fenugreek seeds.
• Once the mustard seeds start popping add the onions.
• Fry on a medium heat for around 5 minutes then add the ginger
• Fry for a further 2 minutes then reduce the heat to low.
• Add the turmeric, cumin, coriander, chilli powder & black pepper.
• Fry for 2 minutes
• Add the tomatoes (both pureed and chopped), the stock and tamarind paste.
• Stir well and allow to cook for 5-10 minutes on a medium heat (If the sauce gets too thin then add more water or stock)
• When the sauce is almost ready add the coconut cream and stir through.
• Add a squeeze of lime and taste for seasoning
• Then add the fish (do not stir and just turn once) - we cooked ours for around 7 minutes.
• Once the fish is cooked remove carefully from the pan (reserve the sauce).
• Add the fresh chopped coriander to the curry sauce
• Then spoon over the curry sauce over the fish pieces.
• Serve with basmati rice.

Notes

• 6-26-25 1/2 Recipe
• No Changes
• This is a delicate and simple Fish Curry that is ready in no time and works great with white fish such as cod or Monkfish. The flavours are delicate and lightened by the addition of coconut milk making it a light and fragrant dish that doesn’t overpower the fish.
• The trickiest part of this dish is making sure the fish doesn’t fall apart. You do this by cooking it for the correct amount of time and by not moving the fish around too much. Salting the fish before cooking also draws out extra moisture and firms up the fish.
• In Sri Lanka, "Fish Curry" is known by different names depending on the type and color of the curry.
• Mirisata: This refers to the spicier red fish curry.
• Kirata: This is the milder yellow fish curry.
• Thora Malu: "Thora" means mackerel and "Malu" means fish, so Thora Malu literally translates to mackerel fish curry.
• Thalapath Malu Kirata: This is another name for a creamy coconut fish curry made with firm white fish like sailfish or swordfish ¹ ² ³.
• These names might vary depending on the region and the specific recipe used. Sri Lankan fish curries are known for their rich flavors, with a blend of spices, coconut milk, and aromatics like curry leaves and lemongrass ⁴ ¹.
• Fish Curry in Sri Lanka
• In Sri Lanka, a fish curry would likely be called:
• Malu Ambulthiyal (fish cooked in a sour curry)
• Malu Kirata (fish in a coconut-based curry)
• Miris Malu (spicy fish curry)
• The exact name might vary depending on the region, ingredients, and type of fish used.

Photos