- Onion – 50g
- Garlic cloves – 4 or 5
- Curry leaves – Few
- Mustard seeds – ¼ teaspoon
- Fennel seeds – ¼ teaspoon
- Cumin seeds – ¼ teaspoon
- Fenugreek seeds – ½ teaspoon
- Turmeric powder – ½ teaspoon
- Thin tamarind juice – 150ml
- Thin coconut milk – 250ml
- Thick coconut milk – 100ml
- Curry powder – 2 tablespoons
- Cooking oil – As you need
- Salt – As you need
How to Make It
Cut the fish if not already in cubes and wash them well.
Slice the onions and garlic cloves. Also, take the curry leaves.
Get ready with mustard seeds, fennel seeds, cumin seeds, fenugreek seeds, and turmeric powder.
Prepare thin and thick coconut milk. Also, get ready with the tamarind juice.Mix bread crumbs and cheese; sprinkle over baking dish. Drizzle with oil. Bake 20 to 25 minutes.
Heat the oil in a cooking pan. Add mustard seeds and let it splutter. Then, add the onion and sauté it until it starts to turn light brown.
Now add garlic cloves and curry leaves. Fry them for one minute under medium flame.
Add fennel seeds, cumin seeds, and fenugreek seeds. Fry them for another one minute under medium flame.
Add tamarind juice and thin coconut milk together. Also, add turmeric powder, curry powder, and salt. Mix them well.
Cook covered under high flame for 5 or 6 minutes.
Add the fish pieces and give good gently stir.
Cook covered under high for 4 or 5 minutes.
Now, take off the lid and add the thick coconut milk. Cook covered under low flame for 5 minutes.
Taste the curry and adjust salt if needed.
This is how to make the Sri Lankan spicy fish curry recipe with coconut milk. Serve and enjoy this tasty fish curry.