However, in classic Kerala Fish Curry (KERALA TOURIST SPOTS) or Sri Lankan-style fish curry, fresh coconut milk truly shines, melding beautifully with the spices to release its aroma. Smooth, velvety, and subtly earthy, it gives the curry a pure, fresh taste rather than a heavy feel.
Even when prepared in a Malaysian kitchen (SALTED FISH CURRY WITH PINEAPPLE), fresh coconut milk ensures the dish remains authentically flavorful.
Coconut oil in Sri Lankan curries isn’t just fat, it’s a flavor builder. It helps spices bloom and enhances the creaminess when paired with coconut milk. Combined with curry leaves, it lifts the aroma and rounds out the flavors.
This style of curry is known as Kirata
Malu, which has a vibrant yellow hue from turmeric powder, while the red-hued
version with coconut milk is called Malu Hodhi. Both showcase how coconut milk,
coconut oil, spices, and curry leaves come together to create a fragrant, delicious
Sri Lankan fish curry with coconut milk.
Ingredients
¾ kg Indian mackerel - cut and mix in 3/4 tsp turmeric powder
1 cup thick coconut milk
1 tbsp ginger paste
1 tbsp garlic paste
Spices - cinnamon, cardamom, and cloves (lightly bruised)
4 shallots - sliced
3 green chilies - cut into two
A handful of curry leaves
Plain chili powder - to taste
3/4 tbsp cumin powder
3/4 tbsp coriander powder
1 big tomato - sliced
3 tbsp coconut oil
Salt to taste
Water - as needed
Heat oil and add ginger paste garlic paste.
Stir.
Add spices and shallots.
Stir all in, to release the aroma.
Add green chilies and curry leaves, giving quick stir.
Add chili powder, cumin powder, coriander powder, and sliced tomatoes.
Cook to a thick curry paste, and pour in some water.
Stir.
Add fish and salt, allow fish to cook in the curry.
