Sri-Lankan Fish Curry

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6 servings, 2/3 cup (150 mL) each

The sundried tomato dressing enhances the delicious flavours of this easy-to-make curry.

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What You Need

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Make It

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  • Microwave water and tamarind in medium microwaveable bowl on HIGH 1 min. Mash with fork; let stand 5 min. Strain tamarind through fine-mesh sieve over bowl; firmly press strained tamarind to remove all liquid. Reserve strained liquid in bowl; discard tamarind in sieve. Add coconut milk, dressing, red chili powder and turmeric to reserved liquid; mix well.
  • Heat oil in large skillet on medium heat. Add next 7 ingredients; cook and stir 5 min. or until onions are crisp-tender. Stir in tomatoes; cook and stir 5 min. Add coconut milk mixture; stir. Bring to boil. Add fish; cover. Simmer on medium-low heat 10 min. or until fish flakes easily with fork.
  • Transfer fish to platter; top with sauce.


For a more authentic dish, prepare using kingfish steaks or fillets. Or, prepare with any other white fish, such as haddock, red snapper or cod.


  • 6 servings, 2/3 cup (150 mL) each

Nutritional Information

Serving Size 6 servings, 2/3 cup (150 mL) each
Calories 200
% Daily Value
Total fat 11g
Saturated fat 4.5g
Cholesterol 25mg
Sodium 190mg
Carbohydrate 8g
Dietary fibre 1g
Sugars 3g
Protein 19g
Vitamin A 8 %DV
Vitamin C 70 %DV
Calcium 8 %DV
Iron 15 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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