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Types of fish you can use to make the seafood curry.

Any Fish that is firm in texture like Yellowfin Tuna or Spanish Mackerel can be substituted with thalapath(sailfish).

Utensils and appliances needed.

Chopping board and knife

Medium-sized deep pan to cook the fish

Storing.

Once the fish curry is completely cool, refrigerate the curry and use within 2-3 days.

Because you are using coconut milk, I would advise you to use it as quickly as possible.

The more you leave it in the fridge the more the texture and taste of the fish curry reduces.

Freezing the coconut curry.

Once cooled, you can freeze it for 3 days but please keep in mind that the taste and texture will definitely change. 

Reheating.

Leave the fish curry to reach room temperature, transfer to a pan and gradually heat the dish.

I would advise not to use the microwave to reheat the fish curry as I find the fish curry becomes too dry.

Stop food waste.

This recipe will roughly feed 4 people and stretch to include 5 if there are kids as well.

For 2-3 people reduce the amount of fish to 500g, garlic 1 tablespoon and depending on how much creamy gravy you want to cut it down to half.

The fish can also be cooked down to make a leftover curry(use my recipe for leftover curries recipe)and simply eat with a few slices of bread. 

Sri Lankan White Fish

curry.

Please make sure to read the recipe instructions carefully to avoid mistakes.

Ingredients

Ingredients mentioned below use standard measuring cups and spoons.

700g of fish steaks of Thalapath cut into large chunks

1-2 tablespoons of oil 

A sprig of curry leaves

2 tablespoon of minced garlic

1 medium-sized onion finely sliced

1 teaspoon of fenugreek

1 large tomato chopped

1 teaspoon of turmeric powder

1/2 teaspoon of chilli powder

2 green chillies

1/2 cup of thin coconut milk

1 cup of coconut milk(reduce to 1/2 a cup if you want less gravy)

Salt to taste

Method

How to cut the fish for the curry.

Make sure you cut the fish into fairly big chunks.

How to wash the fish.

Place the fish chunks in a large wide bowl, add 1/4 teaspoon of turmeric powder, fill the bowl with water and rinse the fish quickly.

Do not soak the fish longer but rinse twice and completely drain any excess water.

How to cook the fish curry.

Place a pan over low-medium fire and pour in the oil.

Once the oil heats, add the curry leaves(1 sprig), minced garlic (1 tbsp), onions(1 finely sliced) and the fenugreek(1 tsp).

Saute the ingredients until the onions turn soft for about 3-5 minutes.

Add the tomatoes (1 large, chopped), turmeric(1 tsp), chilli powder (1/2 tsp) and the green chillies (2), reduce heat to low and cook for 3 minutes breaking down the tomatoes.

Pour in the thin coconut milk(1/2 cup, to make thin milk simply mix 1/4 cup thick milk with 1/2 cup of water).

Stir and slow simmer over low fire for 8-10 minutes, season with salt.

Add the thick coconut milk (1/2-1 cup as per your preference)to the pan, slow simmer for another 3-5 minutes.

Once the coconut milk gravy color slightly changes, add the fish cubes reduce the flame and slow simmer for 15-20 minutes, season with salt if necessary.