Sri Lankan Fish Curry/Malu Hodhi - A Modified and Creative Twist!

Are you ready to embark on a culinary journey to Sri Lanka with a mouthwatering fish curry recipe? Get ready to tantalize your taste buds with a modified and creative twist on the traditional Malu Hodhi, featuring the delightful flavors of Sri Lankan cuisine. While it may not be an exact replica of the authentic dish, this version is sure to impress with its fusion of spices, coconut milk, and a touch of creativity that makes cooking an artful expression.

The Inspiration Behind Sri Lankan Cooking:

My love for Sri Lankan cuisine blossomed during a nine-day trip to this enchanting island (Colombo, Sri Lanka). The culinary delights of Sri Lanka are a harmonious blend of aromatic spices, creamy coconut milk, and luscious coconut oil. These three ingredients often take center stage in Sri Lankan cooking, creating a symphony of flavors that includes a perfect balance of spiciness, creaminess, and a hint of tanginess. It's no wonder that these quintessential Sri Lankan tastes have left an indelible mark on my culinary adventures (Banana Blossom Stir Fry).

 

Now, let's dive into the ingredients and steps to create your very own mouthwatering version of Malu Hodhi!

 

Ingredients:

1 ½ cups medium consistency coconut milk

Plain chili powder (adjust according to your desired spice level)

1 big tomato, sliced

4 shallots, sliced or chopped

3 green chilies, cut into two

A handful of curry leaves

Spices - cinnamon, cardamom, and cloves (lightly bruised)

1 tbsp coriander powder

1 tbsp cumin powder

1 tbsp ginger paste

1 tbsp garlic paste

¾ kg Indian mackerel, cut and tossed in turmeric powder

3 tbsp coconut oil

Salt to taste

Method:

Start by heating the coconut oil in a pan over medium heat.

Add the ginger paste and garlic paste, and stir until their delightful aroma fills the kitchen.

Now, toss in the shallots and sauté them until they turn translucent, releasing their sweet flavors.

Introduce the curry leaves and green chilies, allowing their essence to infuse the dish.

It's time for the magical spices to join the party! Add the chili powder, cumin powder, coriander powder, and sliced tomatoes. Give it a good stir for a minute or two, letting the spices awaken and mingle.

Pour in the creamy coconut milk, creating a luscious base for the fish to cook in.

Feel free to add a little water if you prefer a slightly thinner consistency for your curry.

Carefully place the turmeric-coated Indian mackerel into the simmering coconut milk, gently letting the fish soak up the flavors.

Allow the fish to cook and infuse with the aromatic spices until it reaches the perfect tenderness. Season the dish with salt to your liking, and if you crave a touch of tanginess, a splash of lime juice will do the trick.

Give the curry a final stir, and there you have it - a delightful, creatively spiced Sri Lankan fish curry!

Get ready to savor the incredible tastes and aromas of Sri Lanka right in your own home. This modified and tweeted version of Malu Hodhi showcases the essence of Sri Lankan cuisine while encouraging you to unleash your culinary creativity. So, dive in and enjoy every delectable bite of this scrumptious fish curry!