Sri Lankan fish curry
Sri Lankan fish curry

Hey everyone, I hope you are having an amazing day today. Today, we’re going to make a distinctive dish, sri lankan fish curry. It is one of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.

Sri Lankan fish curry or meen kulambu (in Tamil) is one of the tastiest seafood dishes in Sri Lanka. People in Sri Lanka make fish curry in many different ways. This is one of the best yet easy ways to make spicy fish curry at home. Basically, people make this fish curry dish for lunch, but you can have this for dinner as well.

Sri Lankan fish curry is one of the most favored of recent trending meals on earth. It is simple, it’s fast, it tastes delicious. It’s appreciated by millions daily. They’re nice and they look wonderful. Sri Lankan fish curry is something that I’ve loved my whole life.

To begin with this recipe, we have to prepare a few components. You can have sri lankan fish curry using 11 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make Sri Lankan fish curry:
  1. Get 1 Clove garlic
  2. Prepare 1 Lime
  3. Take 10 g Coriander
  4. Prepare 150 g Jasmine rice
  5. Take 1 Vegetable oxo cube
  6. Get 30 g Tomato puree
  7. Prepare 200 ml Coconut milk
  8. Get 230 g Chickpeas
  9. Take 100 ml Water
  10. Get 200 kg Coley fillet
  11. Make ready 1 1/2 Teaspoons curry powder

Sri Lankan Dry Fish Curry aka "Karawala Hodi" is a super delicious creamy, tangy and salty curry made with dried fish, coconut milk, and spices. Often pairs with coconut Sambol and rice. And that my dear friend is a match made in heaven. Give that boring canned fish in your shelf a new taste with this Sri Lankan version of a tinned mackerel curry.

Instructions to make Sri Lankan fish curry:
  1. Getting the prep done! Peel and grate the garlic. Drain and rinse chickpeas. Zest the lime and then cut the lime into wedges. Chop the coriander. Lastly cut the coley fillet into small chunks.
  2. Get a pan filled with water and bring to boil. Add salt then the jasmine rice and cook till tender. Once cooked add lime zest and use a fork to fluff up the rice.
  3. Put a little oil in a large sauce pan. When hot add chickpeas in and cook for a minute then add the garlic, tomato puree and curry powder and cook for another 2 minutes then pour in the water vegetable oxo cube and coconut milk.
  4. Bring the sauce to a boil and add the fish (making sure all fish is submerged in the liquid). Put a lid on and simmer till fish is cooked (8-10mins roughly) then season.
  5. Serve the curry ontop of rice and sprinkle the freshly cut coriander then add a lime wedge to finish this lovely dish.

And that my dear friend is a match made in heaven. Give that boring canned fish in your shelf a new taste with this Sri Lankan version of a tinned mackerel curry. A quick-prep, slow-simmer, budget-friendly canned fish recipe. With a thick gravy made up with Onions, Tomatoes, Spices and Coconut milk this Sri Lankan salmon curry might breathe new life to those canned mackerels on your shelf. Fish curries in Sri Lanka usually feature coconut or coconut milk.

So that’s going to wrap it up for this exceptional food sri lankan fish curry recipe. Thanks so much for reading. I am confident you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!