Fish curry is very popular in Sri Lanka. Living in an island, we cook fish in so many ways. This fish curry is an everyday dish which is quite common in the south of Sri Lanka. If this recipe is too spicy for you, you can reduce chilli powder and add thick coconut milk instead of thin milk. I will post that recipe also soon.
500g Tuna fish cut into cubes (1” x 1 ½”)
1 large tomato cut into cubes
2 green chillies
2 heap teaspoons red chilli powder
1 teaspoon curry powder
¼ teaspoon turmeric
½ teaspoon pepper
10 seeds fenugreek
2 pieces goraka (Garcinia quaesita)
4 seeds tamarind soaked in 1/2 cup water and removed the seeds
1 sprig curry leaves
1 teaspoon salt
1 cup thin milk
Put all the Ingredients into a pan except thin milk.
(Most of Sri Lankans use clay pots to cook fish curry.)
Mix all the ingredients well by hand till the fish pieces are well coated.
Cook till fish cooked through. Add thin milk, simmer for 8-10 minutes.
Cook till the gravy begins to thicken. Remove from heat if you prefer to have lots of gravy or continue to simmer until gravy is reduced.
Adjust the salt to your taste before remove from heat.
Rice, fish curry, pumpkin curry, stir fried capsicum and green mellum