Red Fish Curry
55 Min

Red Fish Curry

Known reverently as "Resplendent land" or the "The Land without Sorrow", Sri Lanka is a little jewel of an island sitting just below India. The Indian Ocean surrounding it is known for its fresh sea creatures that have been a part of the Sri Lankan diet for millennia. This fish curry is also called Sour fish curry and the sourness is inherently provided by a bright orange dry fruit called goraka however tamarind makes a good substitute. The curry is intense, rich, and delicious. Enjoy it with turmeric rice.
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Cook Time

55 Minutes



Step 1
Cut the fish into 2 to 3 large pieces and marinate with turmeric and sea salt. Place on a greased baking dish and refrigerate until ready to cook.
Step 2
To make the curry, in a wide shallow saucepan over high heat, warm the coconut oil and add the onions and garlic. Cook the onions until they have sweated and have reached a golden-brown color.
Step 3
Add the kari leaves, ginger puree, turmeric, cumin, coriander, red chile powder and salt. Fry for just a few seconds then add the crushed tomatoes. Continue cooking on medium heat until the tomatoes soften and cook through.
Step 4
Add coconut milk, tamarind extract and one cup of water and bring the mixture to a boil. Simmer the mixture for about 10 to 15 minutes or until small droplets of fat appear on the surface of the curry.
Step 5
In the meanwhile, to cook the fish, preheat the oven to 450°F. Bake the fish for 8 to 10 minutes or until golden brown in color. It should be almost cooked. Gently slide in the fish and simmer for 5 to 7 minutes until the fish is cooked. Let the fish rest for 10 to 12 minutes before serving.

Fish Marinade:

1-pound boneless fish fillets like snapper, halibut, or cod

1/2 teaspoon turmeric

1 teaspoon sea salt


4 tablespoons coconut oil

1 1/2 cups red onion, minced

6 to 8 garlic cloves, halved

10 to 12 kari leaves, minced

1 tablespoon of ginger puree

1/2 teaspoon turmeric

1 teaspoon toasted ground cumin

1 teaspoon toasted crushed coriander seeds

2 teaspoons red chile powder

1 teaspoon sea salt

1 cup canned tomato puree or 2 cups of freshly minced tomatoes

1 cup coconut milk

1/3 cup tamarind extract or 1 tablespoon tamarind paste

Notes & Variations

  • Instead of fish, use prawns or scallops but reduce the cooking time. Or use vegetables like squash, potatoes, or okra – just adjust the cooking time as needed.
  • Instead of tamarind, use lime or lemon juice but add it towards the end.
55 Min

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