Sri Lankan Fish Curry, Melbourne Style
Fragrant Sri Lankan fish curry made with tender local Victorian fish fillets simmered gently in spiced coconut milk, goraka, and fresh curry leaves.
- Prep
- 20 min
- Cook
- 25 min
- Total
- 45 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 390 kcal
Equipment
- •Heavy-based saucepan or clay pot
- •Cutting board
- •Chef's knife
- •Small mixing bowl
- •Measuring spoons
Nutrition
Per serving, approximate
- Calories
- 390 kcal
- fat
- 26 g
- carbs
- 6 g
- fibre
- 2 g
- protein
- 32 g
- calories
- 390 kcal
Instructions
- 1
Place fish chunks in a bowl with turmeric, ground black pepper, and half the salt.
- 2
Toss gently to coat the fish evenly, then set aside for ten minutes.
- 3
Heat coconut oil in a heavy-based saucepan over medium heat.
- 4
Add sliced onion, garlic, ginger, green chillies, and curry leaves to the pan.
- 5
Fry for four minutes until the onions are soft and fragrant.
- 6
Stir in the Sri Lankan curry powder and cook for thirty seconds.
- 7
Add the water, crushed goraka with its soaking liquid, and remaining salt.
- 8
Bring the liquid to a gentle simmer over medium-low heat.
- 9
Place the marinated fish pieces gently into the pan in a single layer.
- 10
Pour in the coconut cream and swirl the pan lightly to combine.
- 11
Simmer uncovered for eight to ten minutes until the fish is tender and cooked through.
Chef's tips
Swirl the pan gently rather than stirring with a spoon to keep fish pieces intact. If using goraka, ensure it is thoroughly soaked and crushed to release its characteristic tangy flavour throughout the gravy.
Ingredient substitutions
- goraka (dried sour tamarind fruit) → 1 tbsp tamarind paste dissolved in warm water
- Victorian rockling → snapper or barramundi fillets
- coconut oil → sunflower or canola oil
Storage
Store chilled in an airtight container in the fridge for up to two days.
Reheating
Reheat gently in a small saucepan over low heat until hot without allowing it to boil.
Common mistakes to avoid
- •Stirring vigorously with a wooden spoon, which breaks the delicate fish flesh.
- •Boiling rapidly after adding coconut cream, which causes the curry sauce to separate.
- •Omitting the goraka or tamarind, leading to an overly rich sauce without sour balance.
Serving suggestions
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