Sri Lankan Fish Curry Recipe

Name: Sri Lankan Fish Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound boneless swordfish, 3/41-inch thick, skin removed; Salt; 3 tablespoons olive or canola oil; 1/4 teaspoon whole brown mustard seeds; 1/4 teaspoon whole fennel seeds; 1/3 cup finely chopped red onions; 1 clove garlic, chopped; 1520 fresh curry leaves or 10 fresh basil leaves, torn up; 1 medium tomato, chopped; 1/8 teaspoon ground turmeric; 1/41/2 teaspoon cayenne pepper; 1/2 cup coconut milk from a well-shaken can

Servings: persons

1 pound boneless swordfish, 3/41-inch thick, skin removed
Salt
3 tablespoons olive or canola oil
1/4 teaspoon whole brown mustard seeds
1/4 teaspoon whole fennel seeds
1/3 cup finely chopped red onions
1 clove garlic, chopped
1520 fresh curry leaves or 10 fresh basil leaves, torn up
1 medium tomato, chopped
1/8 teaspoon ground turmeric
1/41/2 teaspoon cayenne pepper
1/2 cup coconut milk from a well-shaken can

1
Cut the swordfish crossways into as many pieces as there are diners.
2
Sprinkle each piece lightly with 1/4 teaspoon salt on both sides.
3
Put the oil in a frying pan and set over medium-high heat.
4
When hot, put in the mustard seeds.
5
As soon as the mustard seeds begin to pop, a matter of seconds, put in the fennel seeds and then the onions.
6
Stir and fry on medium heat until the onions soften a bit, about 23 minutes.
7
Add the garlic and curry leaves.
8
Stir another minute.
9
Now add the tomatoes, turmeric, and cayenne.
10
Stir a minute.
11
Add 1/2 cup water and 1/2 teaspoon salt.
12
Stir and bring to a simmer.
13
Cover, turn heat to low, and cook gently for 10 minutes.
14
Put the fish into this sauce and cook on medium-low heat for 34 minutes or until one side of the fish turns opaque.
15
Turn the fish pieces over.
16
Add the coconut milk, stir the sauce gently, and bring to a simmer again on medium heat, spooning the sauce over the fish.
17
When the fish turns opaque all the way through, it is done.

8492

kcal

Calories

392

Fat

1145

Carbs

1141

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 pound boneless swordfish, 3/41-inch thick, skin removed, Salt, 3 tablespoons olive or canola oil, 1/4 teaspoon whole brown mustard seeds, and more.

Yes, Sri Lankan Fish Curry falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Sri Lankan Fish Curry

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions