Sri Lankan Seer Fish Curry with Coconut Tamarind Broth
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.
Preparation
Get these tasks done before you start cooking.
Marinating the Fish
- 1
Mix Marinade
In a bowl, mix together turmeric, chili powder, salt, and lime juice.
- 2
Coat Fish
Coat the fish steaks with this mixture.
- 3
Refrigerate
Cover and refrigerate for at least 30 minutes.
Tip: For best results, allow the fish to marinate for at least 30 minutes.
Preparing the Curry Paste
- 1
Dry Roast Spices
Dry roast the coriander seeds, cumin seeds, and peppercorns until aromatic.
- 2
Grind Paste
Grind these spices with garlic, ginger, and soaked chilies into a smooth paste.
Tip: Ensure the curry paste is smooth to avoid uneven flavors.
- 3
Set Aside
Set the paste aside for cooking.
Tip: Use fresh spices for more intense flavors.
How to Make Sri Lankan Seer Fish Curry with Coconut Tamarind Broth
Total time: 2 h · Yields 4 servings
- 1
Cooking the Fish
In a pan, heat oil and fry the marinated fish for 2-3 minutes on each side. Remove and keep aside.
- 2
Making the Broth
In the same pan, add more oil if needed, and sauté onions and curry leaves until soft.
- 3
Combining All
Add the curry paste to the onions, cook for 2 minutes, then add coconut milk and tamarind paste. Bring to boil.
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