This fish curry takes the Sri Lankan fish curry recipe, known as Miris Mallu, cooked in clay pot, but with its own tweet and twist. Still, featuring from a stratch, homemade curry paste. Pan roasted spices to release their aromas, and traditionally pounded, but for easy cooking, blended (KEEMA RECIPE).
Though adding mango is not a common thing for Sri Lankan curry, this is what set this recipe apart. For the natural burst of sourness, but still, its about tasting to ensure there is enough tang as well.
Tender fish in a thick aromatic spiced coconut
milk curry, with mango, is what will lift up the palates, as its phenomenal as
well.
Ingredients for Sri Lankan Fish Curry
For the Curry Paste (Pan try and blend with some water)
1 tbsp coriander seeds
1 tsp fennel
seeds
1 tsp cumin
seeds
1 1/2 tsp black
pepper seeds
Dried red chilies to taste
1 black
pomfret - cleaned and cut into pieces
1 unripe mango - cut into pieces with the skin
7 shallots - smashed
1 tbsp ginger
paste
1/2 tbsp garlic
paste
3 sprigs curry
leaves
1 medium
tomato - sliced
1 cup thick
coconut milk
Tamarind juice
to taste (if needed)
1/4 cup oil
Salt to taste
Water as needed
How to make Fish Curry: Sri Lankan Style
Heat oil in clay pot.
Sauté shallots,
ginger paste, garlic paste, and curry leaves.
Add curry paste.
Stir till aromatic and oil separates.
Add tomato and stir in.
Pour water and allow curry to simmer.
Simmer until
the fish is three-quarters cooked.
Put in mango.
Simmer till both fish and mango are tender. .
Pour in coconut milk.
Taste and
adjust with tamarind juice if needed.
Once more simmer, remove from heat.
