Kitchen Recipe Collection
Sri Lankan Fish Curry (Malu Curry)
A fiery, rich, and aromatic Sri Lankan fish curry cooked in a spiced tomato and coconut milk gravy — a staple dish served daily in Sri Lankan households alongside rice.
- Prep
- 15 min
- Cook
- 30 min
- Total
- 45 min
- Servings
- 4
- Difficulty
- medium
- Cuisine
- sri lankan
Ingredients
Scaled for 4 servings
- fresh tuna or mackerel
- coconut milk
- tomatoes
- onion
- garlic
- ginger
- green chilies
- red chili powder
- turmeric
- black pepper
- curry powder
- curry leaves
- pandan leaf
- oil
- salt
- lime juice
Equipment
- Clay pot (preferred) or deep pan
- Knife
Instructions
- 1
Marinate Fish
Cut fish into 2-inch pieces. Marinate with turmeric, red chili powder, a pinch of black pepper, salt, and a squeeze of lime juice for 10 minutes.
- 2
Temper Spices
Heat oil in a clay pot. Add curry leaves, pandan leaf, and thinly sliced onion. Sauté until golden. Add garlic and ginger paste and cook for 1 minute.
- 3
Add Tomatoes & Spices
Add chopped tomatoes, curry powder, and additional red chili powder. Cook over medium heat until the tomatoes break down into a thick paste.
- 4
Add Coconut Milk
Pour in coconut milk and bring to a gentle simmer.
- 5
Cook Fish
Carefully add the marinated fish pieces to the simmering curry. Do not stir — gently shake the pot instead. Cook for 12–15 minutes until the fish is cooked through and the sauce has thickened.
- 6
Finish
Taste and adjust salt. Add a final squeeze of lime. Rest for 5 minutes before serving with rice.
Cooking Tips
- Cooking fish curry in a traditional clay pot adds an irreplaceable earthy depth that no metal pan can replicate.
- Shake the pot instead of stirring to keep the fish pieces intact.
- Fresh tuna (kelawalla) is the most authentic choice for Sri Lankan fish curry.
Variations
- Dry Fish Curry: Reduce the coconut milk to create a drier, more intense curry.
- Prawn Curry: Use large prawns instead of fish for a sweeter, lighter version.
Chef's Notes & Storage
- Like most Sri Lankan curries, fish curry is always better the next day as the flavors deepen overnight.
- Storage: Keep in the fridge for up to 2 days. Reheat gently on the stove.
Nutrition Estimate
320 calories · 34g protein · 9g carbs · 17g fat · 2g fiber per serving
