Sri Lankan Fish Curry is a traditional Sri Lankan recipe for a classic curry of salmon steaks cooked in a coconut milk and tamarind liquid sauce flavoured with tomatoes and curry powder. The full recipe is presented here and I hope you enjoy this classic Sri Lankan version of: Sri Lankan Fish Curry.
4x 225g salmon steaks
2 tbsp olive oil
1 large onion, chopped
4 garlic cloves, finely chopped
8 fresh curry leaves
2 small pieces rampe rampe (screwpine) leaf [optional]
1/2 tsp ground turmeric
1 tsp chilli powder
2 tbsp Sri Lankan curry powder
2 medium-sized tomatoes, skinned and chopped
50ml tamarind liquid (1 tbsp tamarind paste mixed with 2 tbsp boiling water)
1 x 400ml can coconut milk
Asian-style chutney (eg mango, lime, aubergine or tamarind)
Method:
For the curry powder, simply grind everything together and store in an air-tight jar.
Rinse the fish steaks under water and dry on kitchen towels. Heat the oil in a large, shallow, frying pan until the onions are soft and lightly golden.
Add the turmeric, chilli powder and 2 tbsp of the Sri Lankan curry powder and fry for 1-2 mins. Add the tomatoes, tamarind liquid, coconut milk and 1 tsp salt and simmer gently for 15 mins.
Add the salmon steaks to the pan and spoon some of the sauce over the top of the fish. Simmer gently for 5 mins then cover the pan and set aside for 30 mins. Serve with steamed basmati rice.
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