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Sri Lankan Yellow Fish Curry


500g diced Barramundi
3 tbsp Coconut oil
1 tsp fennel seeds
1 tsp cumin seeds
1 tsp mustard seeds
20 curry leaves
3-5 chipped green chillies
1 sliced onion
2 tbsp ginger garlic paste
2 tsp turmeric powder
2 tsp Sri Lankan un roasted curry powder
1 tsp chilli powder
200ml water
1 tin coconut milk
2 pieces pandan leaf
1 tsp salt
1 tbsp tamarind juice


1. Heat the coconut oil, temper the whole spices.
2. Add curry leaves, temper for 20 seconds, add sliced onion, temper for 2 minutes
3. Add ginger garlic paste. Temper for 1 minute
4. Add dry spice powders, temper for 30 seconds
5. Add water, bring to a simmer. Add coconut milk, pandan leaf and salt. Simmer for 10-12 minutes until beginning to thicken. Add tamarind juice
6. Add the fish and poach gently until cooked. Take off the heat and allow the fish to sit in the curry for an hour before heating again and serving

Serve with rice or roti and coconut sambal.