Sri Lankan Seer Fish Curry with Coconut Tamarind Broth

Name: Sri Lankan Seer Fish Curry with Coconut Tamarind Broth
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Main Course
Ingredients: 500g Seer fish; 1 tsp turmeric powder; 1 tsp chili powder; 1 tsp salt; Juice of 1 lime; 2 tbsp coriander seeds; 1 tbsp cumin seeds; 1 tbsp black peppercorns; 2 cloves garlic; 1 inch piece ginger — peeled; 2 dried red chilies; 200ml coconut milk; 1 tbsp tamarind paste; 1 onion; 3 curry leaves; 2 tbsp oil; Salt

A rich and flavorful curry with tangy tamarind and creamy coconut milk.

Dive into the aromatic world of Sri Lankan cuisine with this exquisite Seer Fish Curry, infused with the deep flavors of tamarind and the luscious creaminess of coconut milk.

1 h 30 min
4
Intermediate

Ingredients

For the Fish Marinade

500g Seer fish

cut into steaks

1 tsp turmeric powder

1 tsp chili powder

1 tsp salt

Juice of 1 lime

For the Curry Paste

2 tbsp coriander seeds

1 tbsp cumin seeds

1 tbsp black peppercorns

2 cloves garlic

1 inch piece ginger — peeled

2 dried red chilies

soaked in water for 10 minutes

For the Coconut Tamarind Broth

200ml coconut milk

1 tbsp tamarind paste

1 onion

finely chopped

3 curry leaves

2 tbsp oil

for frying

Salt

to taste

Preparation

Marinating the Fish

Mix Marinade

In a bowl, mix together turmeric, chili powder, salt, and lime juice.

Coat Fish

Coat the fish steaks with this mixture.

Refrigerate

Cover and refrigerate for at least 30 minutes.

For best results, allow the fish to marinate for at least 30 minutes.

Preparing the Curry Paste

Dry Roast Spices

Dry roast the coriander seeds, cumin seeds, and peppercorns until aromatic.

Grind Paste

Grind these spices with garlic, ginger, and soaked chilies into a smooth paste.

Ensure the curry paste is smooth to avoid uneven flavors.

Set Aside

Set the paste aside for cooking.

Use fresh spices for more intense flavors.

Cooking Process

Cooking the Fish

In a pan, heat oil and fry the marinated fish for 2-3 minutes on each side. Remove and keep aside.

Fry for 2-3 minutes per side on medium-high heat.

Making the Broth

In the same pan, add more oil if needed, and sauté onions and curry leaves until soft.

Combining All

Add the curry paste to the onions, cook for 2 minutes, then add coconut milk and tamarind paste. Bring to boil.

Simmer broth on medium-low heat for 20 minutes.

Plating & Serving