Sri Lankan Tuna Fish Curry with Coconut Milk! Tried and tested authentic Sri Lankan-style tuna fish curry (Kelawalla Malu Kirata, කෙලවල්ලා මාළු කිරට) recipe with step-by-step photos, useful info, and helpful tips. So it’s easy to follow even for novice cooks and a great way to incorporate tuna fish into a curry that will be on the table in no time!
This fish curry is locally known as (in Sinhalese); Kelawalla Malu Kirata (කෙලවල්ලා මාළු කිරට), Malu Kirata (මාළු කිරට), Malu Vyanjanaya (මාළු ව්යංජනය), Malu Curry (මාළු කරි)
Malu = Fish, Kelawalla Malu=Tuna, Vyanjanaya= curry, Malu Kirata = Fish curry with coconut milk
About Sri Lankan-Style Fish Curry
As expected from an island in the Indian Ocean, seafood plays an important role in Sri Lankan cuisine. And as you may already know, flavorful curries are a staple dish in every household in Sri Lanka. So without any doubt combining these two can only result in a delicious dish that you can call a fish curry. There are many different types of fish curries depending on region and taste preferences. So, this coconut tuna fish curry is only one of them.
Sri Lankan curry-Variation
Almost all Sri Lankan foods (both sweet and savory) have coconut incorporated in some form or the other and the same is the case in curry recipes. You can make Sri Lankan-style curry with or without coconut milk.
- Without Coconut Milk; mirisata (spicy)
- With Coconut Milk; kirata (milky)
In the spicy version, you don’t add coconut milk while in the milky version, you add coconut milk. However, you will also find spicy curries with coconut milk and many more variations. So, this is just a vague explanation.
More Fish Recipes to Try
Sri Lankan Tuna fish curry with Coconut Milk
In this post, I will show you how to make Sri Lankan-style tuna fish curry with coconut milk locally known as Kelawalla Malu Mirisata (කෙලවල්ලා මාළු කිරට).
‘Kelawalla‘ = Tuna, “Malu” = fish, and “Kirata” = with chili or spicy
So, “Kelawalla Malu Kirata” literally means ‘Tuna fish curry cooked with coconut milk’
Marinated tuna fish is cooked in a bit of spicy, tangy, and milky gravy flavored with spices, onion, tomato, ginger, garlic, green chilies, curry leaves, and pandan leaves. Adding coconut milk makes it a milky and flavorful fish curry.
I didn’t use curry powder but used some ground spices (turmeric, chili, pepper) and whole spices (cinnamon, fenugreek). Add more chili powder if you want more heat or less chili powder for a mild curry, according to your preferences.
what to serve with Fish Curry
In Sri Lanka, it is usually served with rice and a few other side dishes. However, just plain rice or a piece of bread is what you really want to enjoy this curry. And it also goes well with appa, indiappa, roti, naan, chapati, or paratha. And leftovers if any can be refrigerated in an airtight container for up to two days.
useful info
What fish works best for this curry?
In this recipe, I used tuna fish (Kelawalla, කෙලවල්ලා in Sinhalese). However, you can choose any firm fish available. Bonito or Horse Mackerel also goes well with this curry. Bonito (Bala Malu, බල මාළු in Sinhalese) is also known as Skipjack Tuna or Striped Tuna.
The Importance Of Making a Good Gravy (Curry Sauce)
Making a good gravy for your fish curry is key, this is where all the flavor lies. Always start with toasting the mustard seeds in oil and then add the fresh ingredients curry leaves, rampe, onion, garlic, ginger, and green chilies. Then add in the spices, toasting them will release the flavor. Once this base is toasted you can add water and tamarind and then bring it to a boil. Lastly, you will add the marinated fish and cook for just about 5 minutes.
Frying Mustard Seeds in Hot Oil
They are not actually fried in oil but crackled instantly so the aroma of the mustard oil in it is absorbed in the oil making the gravy more flavorful. The aroma and flavor of mustard come from the essential oil contained inside the seeds.
Adjust The Consistency Of Curry Gravy
In this curry, the consistency of the gravy is on the thinner side as I like it that way. However, if you want your curry to have a thicker gravy, you can reduce the amount of liquid used, or simmer your curry until it becomes thicker.
Coconut milk (pol kiri පොල් කිරි)
Coconut milk is one of the key ingredients of this recipe. Coconut milk adds richness and a creamy texture giving the authentic Sri Lankan flavor. You can either use canned coconut milk or freshly squeezed coconut milk. However, being in Japan, I use canned ones as freshly squeezed coconut milk is not available here. You can also use coconut milk powder dissolving it in warm water. You can also use full-fat fresh milk if you don’t have coconut milk.
In Sri Lanka, freshly squeezed coconut milk is commonly used.
Exotic Herbs/Ingredients
Curry leaves (karapincha, කරපිංචා)
Fresh curry leaves are an essential ingredient in Sri Lankan cooking that has a distinctive, flavor and fragrance. Fresh or frozen curry leaves are preferred for the best flavor and aroma. If you cannot find curry leaves, just skip them as there is no substitute. They are edible and have many health benefits.
Pandan ((Rampe, රම්පේ)
Pandan leaves are widely used to flavor curry dishes along with curry leaves. Fresh or frozen pandan leaves are preferred for the best flavor and aroma. If you cannot find pandan leaves, just skip them as there is no substitute. They are not edible, so remove them before serving.
Green Chilies (Amu Miris, අමු මිරිස්)
In Sri Lanka, green chilies are widely used as a cooking ingredient. They add a milder heat and enhance the flavor of the curries beyond just pure heat. You can skip them altogether if you like a milder curry.
Whole Spices
Cinnamon (Kurundu)
Cinnamon is one of the must-have spices in Sri Lankan cooking. I prefer using Ceylon cinnamon for its mildly aromatic, sweet, and delicate taste. I usually use a cinnamon stick because it adds a mildly aromatic, spicy, and sweet flavor to the dish. You can probably use ground cinnamon but make sure to add a small amount (about 1/8 teaspoon) to avoid giving the dish a strong flavor.
Roasted Fenugreek Seeds (Badapu Uluhal)
Fenugreek seeds are also one of the staple spices used in Sri Lankan cooking to flavor curries and stir-fry dishes. It can be incredibly bitter when eaten raw, but you’ll get a sweet, nutty flavor out of fenugreek seeds by dry roasting them.
NOTE: You can dry roast the fenugreek seeds in a hot dry pan for about 2-3 minutes until it changes slightly in color and turns fragrant.
Sri Lankan tuna fish curry with coconut milk
(step-by-step recipe)
Prep Time 15 Min
Cook Time 15 Min
Marination 10 Min
Servings 4
Ingredients
To Marinate the Fish
250 g tuna fish, cut into pieces
1/4 teaspoon salt
1/4 teaspoon turmeric
1/2 teaspoon chili powder
1/2 teaspoon pepper
1 teaspoon garlic paste
1 teaspoon ginger paste
To Cook the Curry
2 tablespoons oil
1/2 teaspoon mustard seeds
6 curry leaves
1-inch piece of pandan leaves
1 tablespoon garlic, finely chopped/paste
1/2 tablespoon ginger, finely chopped/paste
1/2 medium onion, chopped
2 teaspoon chili powder
1/4 teaspoon turmeric powder
Salt, to taste
1/2 teaspoon black pepper
1-inch piece of cinnamon
1 teaspoon fenugreek
2 fresh green chilies
2 tomatoes, cut
400 ml warm water, adjust as needed
200 ml thick coconut milk, adjust as needed
Instruction
Gather the ingredients
Wash and cut fish into pieces. Season fish with salt, chili powder, turmeric powder, black pepper, ginger, and garlic paste. Set it aside for about 10 minutes.
Add oil to a pan on medium heat, followed by mustard seeds. Once the mustard seeds start to crack, add curry leaves, and pandan leaves.
Add garlic and ginger and stir-fry. And then add onion and fry until softened. Stir from time to time to stop the paste from sticking to the base of the pan.
Add chili powder, black pepper, salt, turmeric, fenugreek, and cinnamon stick, and saute for another one or two minutes. Make sure not to brown the spices.
Add tomato and green chilies and cook for a few minutes until soft, and remove the raw taste.
Add thick coconut milk and water and then mix well. Bring the curry to a boil and then simmer for 5 minutes over low heat. Gently keep stirring the curry to avoid curdling. You can also use thin coconut milk instead of thick coconut milk and water.
Lastly, add the fish, reduce the heat, and let the fish cook for about 5 minutes stirring carefully, otherwise fish might break into small pieces. Season with salt as needed.
Turn off the heat and allow the curry to rest for 15-30 minutes for the flavors to blend.
Serve with rice, bread, or indiyappa.
Sri Lankan Tuna Fish Curry with Coconut Milk
Printable Recipe
Sri Lankan Tuna Fish Curry with Coconut Milk
Ingredients
To Marinate the Fish
- 250 g tuna fish cut into pieces
- 1/4 teaspoon salt
- 1/4 teaspoon turmeric
- 1/2 teaspoon chili powder
- 1/2 teaspoon pepper
- 1 teaspoon garlic paste
- 1 teaspoon ginger paste
To Cook the curry
- 2 tablespoons oil
- 1/2 teaspoon mustard seeds
- 6 curry leaves
- 1- inch piece pandan leaves
- 1 tablespoon garlic finely chopped/paste
- 1/2 tablespoon ginger finely chopped/paste
- 1/2 medium onion chopped
- 2 teaspoon chili powder
- 1/4 teaspoon turmeric powder
- Salt to taste
- 1/2 teaspoon black pepper
- 1- inch piece cinnamon
- 1 teaspoon fenugreek
- 2 fresh green chilies
- 2 tomatoes cut
- 400 ml warm water adjust as needed
- 200 ml thick coconut milk adjust as needed
Instructions
- Wash and cut fish into pieces. Season fish with salt, chili powder, turmeric powder, black pepper, ginger, and garlic paste. Set it aside for about 10 minutes.
- Add vegetable oil to a pan on medium heat, followed by mustard seeds. Once the mustard seeds start to crack, add curry leaves, and pandan leaves.
- Add garlic and ginger and stir-fry. And then add onion and fry until softened. Stir from time to time to stop the paste from sticking to the base of the pan.
- Add chili powder, black pepper, salt, turmeric, fenugreek, and cinnamon stick, and saute for another one or two minutes. Make sure not to brown the spices.
- Add tomato and green chilies and cook for a few minutes until soft, and remove the raw taste.
- Add coconut milk and water then mix well. Bring the curry to a boil and then simmer for 5-minutes over low heat. Gently keep stirring the curry to avoid curdling.
- Lastly, add the fish, reduce heat and let the fish cook for about 5 minutes stirring carefully, otherwise fish might break into small pieces. Season with salt as needed.
- Turn off the heat and allow the curry to rest for 15-30 minutes for the flavors to blend.
- Serve with rice, bread, naan, roti, appa, or indiappa.
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