Sri Lankan Spicy Fish Curry (Malu Mirisata)
Authentic Sri Lankan Tuna Fish Curry recipe. Tuna is cooked in a mildly spicy and tangy red gravy full of flavors.
Servings: 4
Ingredients
To Marinate the Fish
- 250 g fish cut into pieces
- 1/4 teaspoon salt
- 1/4 teaspoon turmeric
- 1/2 teaspoon chili powder
- 1 teaspoon vinegar/lemon or lime juice
To Cook the Curry
- 2 tablespoons oil
- 1/2 teaspoon mustard seeds
- 1/2 medium onion chopped
- 1 tablespoon garlic finely chopped
- 1/2 tablespoon ginger finely chopped
- 2 fresh green chilies
- 6 curry leaves
- 1 inch piece pandan leaves
- 1 teaspoon curry powder
- 2 teaspoon chili powder or more
- 1/4 teaspoon turmeric powder
- Salt to taste
- 1 teaspoon fenugreek seeds roasted
- 1 inch piece cinnamon
- 3 cloves
- 2 cardamoms
- 400 ml water warm
- 3 to 4 pieces tamarind
Instructions
- Wash and cut fish into pieces.
- Season fish with salt, chili powder, turmeric powder, and vinegar. 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 onion, green chilies, garlic, ginger, curry leaves, and pandan leaves and fry for about 1 minute until onions soften. Stir from time to time to stop the onions sticking to the base of the pan.
- Add curry powder, chili powder, salt, turmeric, fenugreek, cinnamon stick, cardamom pods, and cloves, and saute for another one or two minutes. Make sure not to brown the spices.
- Add water and tamarind and then mix well all together.
- Bring the curry to a boil and then simmer for 5-minutes, stirring regularly.
- 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 or bread.