Go Back

South Asian Fish Curry

Chef Sammy
I absolutely love the way the flavors marry in this curry. It reminds me of a restaurant I went to as a child in Sri Lanka. I was around 17 and still remember how much I loved this dish. They served it with white rice and an incredibly delicious pickle. I hope that you and your families love it as much as we all do.
Print Recipe Pin Recipe
Cuisine Indian

Ingredients
  

  • 2 Ib Fish Fillets cut in pieces (I used sea bass)
  • 1.5 tbsp Black Mustard Seeds
  • 6-8 Curry leaves
  • 1 tbsp Cumin seed
  • 1 tbsp Garlic crushed
  • 1 tbsp Ginger crushed
  • 2 dired Red Chilies
  • Salt to taste
  • 2 tbsp Red Chili Powder or to taste
  • 1 tbsp Cumin Powder
  • 1 tbsp Coriander Powder
  • 1 tbsp Turmeric
  • 1 tbsp Brown Sugar
  • 6-7 Tomatoes puréed
  • 2 Green Chilies finely chopped
  • 2 tbsp Tamarind paste
  • 1 can Coconut Milk
  • 1 small Juice Lemon
  • 1/2 cup Cilantro chopped

Instructions
 

  • In a pan heat some oil.
    When hot add the mustard seeds and curry leaves.
    When they sputter add the ginger, garlic, cumin seed and dried red chilies and mix it.
    Now add the puréed tomatoes, tamarind, cumin powder, coriander powder, turmeric, red chili powder and green chilies and cook till the oil comes to the top.
    Put in the brown sugar and mix.
    Now add the fish and let it cook for a few minutes
    Now add your coconut milk and give it a gentle stir
    Let it cook till the fish is done.
    Squeeze the lemon juice on top
    Fold in the cilantro
    Serve with white rice and or naan.
Keyword Quick Meal