Sri Lankan-Australian Fish Curry
Tender Western Australian fish simmered in a fragrant Sri Lankan spiced coconut gravy with curry leaves, fenugreek, and tangy tamarind.
- Prep
- 15 min
- Cook
- 20 min
- Total
- 35 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 360 kcal
Equipment
- •heavy-based frypan or clay pot
- •chef's knife
- •chopping board
- •wooden spoon
- •measuring spoons
Nutrition
Per serving, approximate
- Calories
- 360 kcal
- fat
- 24 g
- carbs
- 6 g
- fibre
- 2 g
- protein
- 32 g
- calories
- 360 kcal
Instructions
- 1
Heat coconut oil in a wide frypan over medium heat until shimmering.
- 2
Add sliced onion, garlic, ginger, curry leaves, and green chillies to the pan.
- 3
Fry for 3 to 4 minutes until the onions soften and turn translucent.
- 4
Stir in the curry powder, turmeric, and fenugreek seeds for 30 seconds until fragrant.
- 5
Pour in the coconut milk, tamarind liquid, and salt, stirring well to combine.
- 6
Bring the curry sauce to a gentle simmer over medium-low heat for 5 minutes.
- 7
Carefully slide the fish pieces into the simmering sauce in a single layer.
- 8
Simmer gently uncovered for 6 to 8 minutes until the fish turns opaque.
- 9
Gently swirl the pan instead of stirring to avoid breaking the delicate fish.
- 10
Remove from heat, taste for salt and sourness, and rest for 5 minutes before serving.
Chef's tips
Use a firm white fish like WA pink snapper or Spanish mackerel so it holds its shape during cooking. Swirling the pan instead of using a spoon keeps the fish pieces intact. If you have access to goraka (dried garcinia), you can soften a piece in hot water as a traditional substitute for tamarind.
Ingredient substitutions
- snapper fillets → Spanish mackerel, barramundi, or firm rockling fillets
- Sri Lankan unroasted curry powder → mild Madras curry powder mixed with 0.5 tsp ground coriander
- coconut oil → sunflower oil or canola oil
Storage
Store leftovers in an airtight container in the fridge for up to two days.
Reheating
Reheat gently in a small saucepan over low heat until just warmed through without boiling.
Common mistakes to avoid
- •Stirring vigorously with a spoon, which breaks the delicate cooked fish into mush.
- •Boiling the sauce rapidly after adding fish, which toughens the seafood.
- •Skipping fresh curry leaves, which provide the curry's signature aroma.
Serving suggestions
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