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Malu Curry (Fish Curry)

Name: Malu Curry (Fish Curry)
Total time: 35 min
Yield: Serves 4
Cuisine: Sri Lanka
Ingredients: 500g White Fish Fillet; 300ml Coconut Milk; 1 Onion; 2 cloves Garlic; 10g Ginger; 1 tbsp Curry Powder; 1/2 tsp Turmeric; 8 leaves Curry Leaves; 1 Lime; 1 tsp Salt

Main Dish

⏱ 35 min

👥 Serves 4

Difficulty ⭐⭐

White fish gently simmered in spices and coconut milk — an essential curry on this island nation's table.

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📖 The Story Behind This Dish

Surrounded by ocean, Sri Lanka treats fish curry as an everyday dish. Home cooks often use lime for tang, which cuts any fishy smell and leaves a clean finish.

🌆 Where it's eaten: Especially common in coastal areas, often served with crispy fried papadum on the side.

🥕 Ingredients (serves 4)

White Fish Fillet 500g
Coconut Milk 300ml
Onion 1
Garlic 2 cloves
Ginger 10g
Curry Powder 1 tbsp
Turmeric 1/2 tsp
Curry Leaves 8 leaves
Lime 1
Salt 1 tsp

👩‍🍳 Instructions

Cut the fish into large fillets and rub with the turmeric and a little salt.
Slice the onion thin; grate the garlic and ginger.
Heat oil in a pot and fry the curry leaves until fragrant.
Add the onion, garlic, ginger, and curry powder, and stir-fry together.
Add the coconut milk and bring to a simmer, then add the fish and cook gently over low heat for 10 minutes without breaking it apart.
Season with salt and finish with a squeeze of lime.

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