Description
A rich and aromatic Sri Lankan curry made with fresh fish and prawns simmered in a blend of spices and creamy coconut milk. A deliciously spicy dish best enjoyed with rice or flatbread.
Ingredients
Scale
- 1 lb firm white fish fillets (such as snapper or cod), cut into chunks
- 1/2 lb prawns, peeled and deveined
- 2 tbsp coconut oil or vegetable oil
- 1 large onion, finely sliced
- 3 cloves garlic, minced
- 1-inch piece of ginger, grated
- 2 green chilies, slit lengthwise
- 1 tsp mustard seeds
- 10–12 curry leaves
- 1 tsp ground turmeric
- 2 tsp ground coriander
- 1 tsp chili powder (adjust to taste)
- 1 tsp paprika
- 1 tsp ground cumin
- 1 cup coconut milk
- 1 cup fish or vegetable stock
- Juice of 1 lime
- Salt to taste
- Fresh cilantro for garnish
Instructions
- Heat oil in a large pot over medium heat. Add mustard seeds and let them pop, then add curry leaves.
- Add onion, garlic, ginger, and green chilies. Cook until onions are soft and fragrant.
- Stir in turmeric, coriander, chili powder, paprika, and cumin. Cook for 1-2 minutes to toast the spices.
- Add coconut milk and stock, bring to a gentle simmer, and season with salt.
- Gently add the fish chunks and cook for 5-6 minutes until almost cooked through.
- Add prawns and simmer for another 3-4 minutes until both fish and prawns are cooked.
- Stir in lime juice and adjust seasoning as needed.
- Garnish with fresh cilantro and serve hot with rice or roti.
Notes
- Use fresh curry leaves for authentic flavor; dried leaves can be used if fresh aren’t available.
- Adjust chili powder and green chilies to your desired spice level.
- This curry tastes even better the next day as the flavors develop.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 620mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 34g
- Cholesterol: 165mg
Keywords: Sri Lankan fish curry, prawn curry, coconut milk curry, spicy seafood curry