Marinate the fish with salt and turmeric for 30 mins.
Heat the oil in a mud pot or a pan. Add in ½ tsp of mustard, Fennel seeds, and Fenugreek seeds.
Add in the crushed ginger and garlic and mix well and saute for 10 secs. To this add in Onions and saute till it turns golden brown.
Add in the tomatoes, green chilies, curry leaves and cook this for 2 mins. After 2 mins add in the Gorka. You can substitute it with Tamarind. Saute it for a min.
Add in all the spice powders and cook it well along with the tomatoes and onions till the raw smell goes away. After 2 mins, add in 1 cup of water and let the flavors boil, and get infused. Cover the curry and cook it for 5 mins.
After 5 mins, add in ½ cup of coconut milk and salt. Stir to mix well.
Add in the marinated fish and allow it to cook well in the curry. Cook the fish on a medium flame.
Srilankan Spicy fish curry is now ready. It goes well with some hot steaming rice.
Ingredients
Directions
Marinate the fish with salt and turmeric for 30 mins.
Heat the oil in a mud pot or a pan. Add in ½ tsp of mustard, Fennel seeds, and Fenugreek seeds.
Add in the crushed ginger and garlic and mix well and saute for 10 secs. To this add in Onions and saute till it turns golden brown.
Add in the tomatoes, green chilies, curry leaves and cook this for 2 mins. After 2 mins add in the Gorka. You can substitute it with Tamarind. Saute it for a min.
Add in all the spice powders and cook it well along with the tomatoes and onions till the raw smell goes away. After 2 mins, add in 1 cup of water and let the flavors boil, and get infused. Cover the curry and cook it for 5 mins.
After 5 mins, add in ½ cup of coconut milk and salt. Stir to mix well.
Add in the marinated fish and allow it to cook well in the curry. Cook the fish on a medium flame.
Srilankan Spicy fish curry is now ready. It goes well with some hot steaming rice.
“Meen Kulambu” is a traditional Sri Lankan fish curry that is known for its rich and flavorful taste. The word “Meen” means fish, and “Kulambu” refers to curry or stew in Tamil, the language spoken by the Tamil ethnic group in Sri Lanka. This curry is a staple in Sri Lankan cuisine and is often enjoyed with rice, bread, or string hoppers.
Tips
- Marination: Marinate the fish for at least 30 minutes with salt and turmeric. This step enhances the flavor of the fish.
- Choice of Fish: Choose fresh and firm fish for better results. Recommend Spanish mackerel for Sri Lankan Meen Kulambu, but you can use other varieties according to your preference.
- Use of Mud Pot: If available, using a mud pot can add a traditional touch to the dish. However, a regular pan works well too.
- Sauteing Aromatics: Take care not to burn the crushed ginger and garlic. Saute them just until aromatic for about 10 seconds.
- Goraka/Tamarind: Adjust the quantity of Goraka or tamarind paste according to your preferred level of tanginess.
- Coconut Milk Timing: Add coconut milk after the initial spice powders have been cooked to avoid curdling. Stir well to incorporate.
- Cooking Time for Fish: Cook the fish on a medium flame to ensure it’s cooked evenly without overcooking.
FAQs
Q. Can I use a different type of fish for Sri Lankan Meen Kulambu?
A: Yes, you can use your preferred fish. Ensure it is fresh and firm for the best results.
Q. Can I use tamarind instead of Goraka?
A: Absolutely. If Goraka is not available, tamarind paste makes for an excellent substitute.
Q. Can I make Sri Lankan Meen Kulambu curry less spicy?
A: Adjust the quantity of green chilies and chili powder according to your spice preference.
Q. How can I determine when the fish is cooked?
A: You can determine when the fish is cooked by checking if it flakes easily with a fork. Ensure you cook it on a medium flame to prevent overcooking.
Q. Can I prepare this curry in advance?
A: Yes, the flavors often improve when allowed to sit for a while. Reheat gently before serving.
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