Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Thoroughly wash and pat dry 500 grams of fish fillets, then lightly season them with 1/2 teaspoon of turmeric powder and 1/2 teaspoon of salt, setting them aside.

2. 2

   In a medium-sized clay pot, heat 2 tablespoons of coconut oil over medium heat, then add 1 large thinly sliced red onion, 4 minced garlic cloves, a 2-inch piece of grated ginger, 2 finely chopped green chilies, and 1 sprig of fresh curry leaves, sautéing until the onion becomes translucent, approximately 5-7 minutes.

3. 3

   Incorporate 1/2 teaspoon of fenugreek seeds, 2 tablespoons of Sri Lankan roasted curry powder, 1/2 teaspoon of turmeric powder, and 1 teaspoon of chili powder into the pot, stirring well and cooking for about 2 minutes until the spices are fragrant.

4. 4

   In a separate bowl, mix 2 tablespoons of tamarind paste with 1 cup (240 ml) of warm water until fully dissolved, then pour this tamarind liquid into the clay pot, bringing the mixture to a gentle boil.

5. 5

   Carefully add the seasoned fish pieces into the simmering curry sauce, ensuring each piece is partially submerged, and then reduce the heat to low.

6. 6

   Stir in 400 ml of thick coconut milk and the remaining 1/2 teaspoon of salt, gently mixing without breaking the fish, then cover the clay pot and allow the curry to simmer for 15-20 minutes, or until the fish is tender and the sauce has slightly thickened.

7. 7

   Remove the Sri Lankan Clay Pot Fish Curry from the heat and let it rest for a few minutes before serving.