Sri Lankan fish curry
Firm white fish in a dark, peppery tamarind curry, tangy and warm with spice.
- Time40 min
- LevelMedium
- Costabout £2.48 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Rub the fish with the salt, turmeric and 1 teaspoon of the pepper. Set aside for 10 minutes.
10 min - 2
Heat the oil in a wide pan. Fry the fenugreek, curry leaves and cinnamon for 30 seconds.
- 3
Add the garlic and ginger and cook for 1 minute. Stir in the chilli, coriander and the rest of the pepper.
- 4
Mix the gluten free tamarind paste with the water and pour into the pan. Bring to a simmer.
- 5
Slide in the fish pieces. Cover and cook gently for 10 minutes, until the fish flakes and the sauce is thick. Do not stir hard.
10 min - 6
Serve with rice and a green mallung.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.