Creamy Coconut Sri Lankan Fish Curry

This authentic Sri Lankan fish curry brings together tender fish in a rich, aromatic coconut milk sauce infused with warming spices like turmeric, cinnamon, and curry leaves. The perfect balance of heat from chilies and tanginess from tamarind creates a restaurant-quality dish that's surprisingly simple to make at home.

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Course: Main Course

Cuisine: Indian

Keyword: Curry, Fish

Prep Time: 15

Cook Time: 20

Total Time: 35

Servings:

Calories: 285kcal

Equipment

Ingredients

For the Fish:

500 g firm fish barramundi or thalapath, cut into pieces
1 tsp turmeric powder
Salt to taste
Juice of 1 lime

For the Curry:

1 large onion sliced
3 cloves garlic minced
2 green chilies slit lengthwise
1- inch piece fresh ginger minced
1- inch cinnamon stick
4-6 fresh curry leaves
2-3 inch pandan leaf
1 tsp turmeric powder
2 tbsp chilli powder
1 tbsp tamarind paste
1 cup coconut milk
Salt and black pepper to taste
3 tbsp cooking oil

Instructions

Marinate fish pieces with turmeric, salt, and lime juice. Set aside for 10 minutes.
Heat oil in a heavy-bottomed pan over medium heat. Add curry leaves and cinnamon stick, frying until fragrant.
Add sliced onion, green chilies, and minced garlic. Sauté until onion becomes translucent.
Stir in minced ginger, turmeric powder, and chilli powder. Cook for 1-2 minutes until spices are fragrant.
Add coconut milk and tamarind paste, stirring well to combine. Bring to a gentle simmer.
Carefully add marinated fish pieces and pandan leaf to the curry. Season with salt and pepper.
Simmer gently for 8-10 minutes until fish is cooked through and flakes easily. Avoid stirring too vigorously to prevent fish from breaking.
Taste and adjust seasoning as needed. Remove from heat and let rest for 2 minutes before serving.

Notes

Use firm fish varieties like barramundi, kingfish, or snapper that won't fall apart during cooking

Fresh curry leaves make a significant difference - substitute with dried only if fresh unavailable

Adjust chili powder according to your heat preference; start with less and add more if needed

For richer flavor, use thick coconut milk or add 2 tablespoons of coconut cream at the end

The curry tastes even better the next day as flavors develop, making it perfect for meal prep

If pandan leaves aren't available, substitute with a small piece of lemongrass for aromatic depth

Don't skip the marinating step as it helps the fish absorb flavors and reduces fishy odor

Nutrition