Recipe: Sri Lankan Fish Curry with Roasted Curry Powder

Sri Lankan fish curry is tangy, aromatic, and deeply satisfying — the sourness comes from goraka (dried garcinia) or tamarind, which balances the richness of coconut milk. The quality of the roasted curry powder is what makes or breaks this dish.

Serves: 4 | Prep: 15 min | Cook: 25 min

Ingredients

• 700 g firm white fish (Spanish mackerel, tuna, or barramundi), cut into 4–5 cm cubes
• 2 tbsp CeylonBlends Roasted Curry Powder
• 1 tsp CeylonBlends Turmeric Powder
• 1 tsp CeylonBlends Chilli Powder
• 1 tsp salt
• 2 tbsp coconut oil
• 1 medium onion, sliced thin
• 1 tbsp each ginger and garlic, minced
• 1 sprig curry leaves
• 1 piece goraka (or 1 tbsp tamarind concentrate)
• 200 ml coconut milk + 200 ml water

Instructions

1. Toss fish gently with half the curry powder, turmeric, chilli, and salt. Set aside.
2. Heat coconut oil in a wide pan. Sauté onion, curry leaves, ginger, and garlic over medium heat until softened and fragrant, about 5 minutes.
3. Add remaining curry powder and cook 1 minute, stirring.
4. Add water, goraka (or tamarind), and coconut milk. Bring to a gentle simmer.
5. Add fish pieces carefully. Simmer 12–15 minutes until fish is cooked through and the gravy has thickened slightly.
6. Taste, adjust seasoning, and serve immediately with steamed white rice.