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How to make a Sri Lankan canned fish curry(tin fish).

How to make a Sri Lankan canned fish curry(tin fish).

Give that boring canned fish in your shelf a new taste with this Sri Lankan version of a tinned mackerel curry.

A quick-prep, slow-simmer, budget-friendly canned fish recipe.

With a thick gravy made up with Onions, Tomatoes, Spices and Coconut milk this Sri Lankan salmon curry might breathe new life to those canned mackerels on your shelf.

The recipe takes your basic staples and cooks into a rich and tasty mackerel/salmon curry in which you can dip into with your favorite type of bread or flatbreads.

 

The best way to cook canned mackerel.

If you have a few canned jack mackerel or salmon in your pantry and you are just about tired of making them into salads, well then, it’s time for you to try the Sri Lankan version of a hot and spicy curry.

Like our favorite Dhal dish, tin fish curry is suited for anyone wanting to cook a paleo, keto or low carb fish curry that takes only 30-40 minutes of your time to make.

All the ingredients that make the curry comes together in a pan, making it a one-pot fish curry with minimum prep.

Salmon fish curry recipe for kids.

One advantage that I love cooking this canned salmon curry is because I don’t have to worry about tiny bones that can be a problem with younger kids.

While making the dish, should you feel that it’s too spicy for the kids, look at the recipe notes for a less spicy version of the same.

Give that boring canned fish in your shelf a new taste with this Sri Lankan version of a curry created using tinned fish. #fish #curry #spicy #tinfish #jackmackerel #cannedfish #srilankan

Although a Salmon/ Jack mackerel fish curry is one of those popular Sri Lankan dishes that need no urging to enjoy.

Fish recipes for fish haters.The downside of cooking fish for me at home especially can fish recipes is that you’ll always have someone in your family who might not be a fan of canned fish.

I have this issue with my eldest son who usually whines and groans.

He is a genuine fish hater.

Fry it and he’ll give it a go but cooking it just doesn’t work for him.

But this recipe is not just for my family, it’s a fish recipe for all fish haters who especially hate the fish smell.

 canned fish in your shelf a new taste with this Sri Lankan version of a curry created using tinned fish. #fish #curry #spicy #tinfish #jackmackerel #cannedfish #srilankan

Can I make tinned fish curry with Tuna cans?

Yes, The Tuna especially needs to be the chunky variety that won’t melt while it simmers.

Can I make a less spicy canned fish curry for the kids or for myself?

You definitely can, instead of adding the amount of Pepper and Chilli mentioned here, add 1/8th of a teaspoon(a pinch)of the same.

sri lankan canned fish curry using coconut milk.
Meal plans with  this canned mackerel recipe.

If you are looking for an effortless meal, any Sri Lankan will tell you the best way to enjoy is to have the fish curry with roast Paan or a type of crusty, rustic bread.

Breakfast- serve with bread, Dhal curry and the fish, if you are serving with Kiribath, make a good Lunumiris and of course the Salmon curry.

Lunch- the curry coconut fish curry is so good with a bowl of rice, one or two vegetable dishes you’ll find in the blog and you are set.

Dinner- Roti accompanied by a creamy Dhal or Sri lankan potato curry with the fish.

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Give that boring canned fish in your shelf a new taste with this Sri Lankan version of a curry created using tinned fish. #fish #curry #spicy #tinfish #jackmackerel #cannedfish #srilankan

Beginner’s tips on making the mackerel curry.

  • As mentioned earlier, you can use tinned Tuna but they need to be in chunks to avoid melting into pieces once they begin cooking.
  • If you want the curry to be less spicy, then reduce the chilli powder considerably, 1/8th teaspoon of chilli and Pepper powder.
  • Since the fish bones of a canned fish are usually soft, I don’t remove any bones as it helps to keep the fish firm.
  • The fish odor is always a problem, I open the can placing it in the sink, if there is a spill, all I need to do is turn on the tap.
  • Draining the fish brine directly into the drain also helps to avoid the sink smelling of fish.

More canned fish recipes!

Canned mackerel pepper curry.

Canned tuna devilled fish stir-fry.

Spicy Sri Lankan tin fish stir-fry.

Thai-inspired tuna fish curry cooked in coconut milk.

Sri Lankan fish cutlets.

Storing- Once cooled store in a covered pyrex dish or glass bowl and cover with cling film.

I wouldn’t recommend using a plastic box as the spices can stain the box and would be hard to get rid of.

Since it’s a curry coconut fish use within 2 two days.

Heating- remove from refrigerator and let it stand for 10 minutes and reheat over stovetop or microwave for 3-5 minutes.

Freezing- I would not recommend freezing the fish curry.

Let’s Stop food waste- if you have any leftovers with and no one wants to eat any more of the fish curry, pick out the onion, spices, pandan leaves, mix it with a little red rice and feed your pet cat or any strays.

RECIPE DIFFICULTY -EASY

Sri Lankan Jack mackerel curry.

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

Ingredients

Ingredients mentioned below use standard measuring cups and spoons.

3-4 tablespoons of Oil

1 Large Onion sliced

3-4 cloves of Garlic sliced

A handful of Curry Leaves

1 inch Cinnamon stick

a piece of Pandan leaf

1 large Tomato sliced

2 green chillies sliced

1/2-1 teaspoon of chilli powder(depending on your preference)

1/2 teaspoon Turmeric powder

1/4 teaspoon Pepper powder

1 teaspoon curry powder

1/2 Coconut milk(should you need more gravy then add 1 cup of coconut milk)

1 large can of Jack mackerel/ Salmon or Tuna fish

Salt to taste

Method

Open the can, drain the fish brine and set it aside.

Place a pan over medium heat and pour in the oil(4 tbs), leave it to heat for a minute.

Add the curry leaves, Cinnamon(1 inch), Pandan leaf, stir and sauté for 1-2 minutes, include the Onions, Garlic(4 cloves sliced) and tomatoes(1 large), green chillies(2)cook the ingredients for a further 2-3 minutes.

Add the Turmeric(1/2 tsp), red chilli powder(1/2 to 1 tsp), Pepper(1/4 tsp), Curry powder(1 tsp)and sauté.

ingredients tempered for canned sri lankan fish curry.

let the ingredients turn slightly brown and the tomatoes to soften while all the of the ingredients turn to a semi-liquid paste.

This will take less than 10 minutes, increase heat if necessary but avoid burning the paste.

spice paste for canned sri lankan salmon curry.

Reduce heat to low-medium and pour in the Coconut milk(1/2 cup, add 1 cup if you need gravy), leave it to slow simmer for another 5-7 minutes. Season with salt.

gravy for the jack mackerel curry.

Once the Coconut milk is thick and slightly changes color, gently add the canned fish chunks into the gravy.

adding mackerel into the salmon curry.

Avoid stirring unless it is to place the fish so they cook evenly, cover with a lid, set to slow simmer for 10-15 minutes or until the gravy is thick.

Season with salt and serve warm.

jack mackerel with gravy.

Yield: 4

How to make a Sri Lankan canned fish curry.

Give that boring canned fish in your shelf a new taste with this Sri Lankan version of a curry created using tinned fish. #fish #curry #spicy #tinfish #jackmackerel #cannedfish #srilankan
How to make a Sri Lankan canned fish curry. Give that boring canned fish in your shelf a new taste with this Sri Lankan version of a curry created using tinned fish. A quick-prep, slow-simmer, budget-friendly recipe.
Prep Time 10 minutes
Total Time 10 minutes

Ingredients

  • Ingredients mentioned below use standard measuring cups and spoons.
  • 3-4 tablespoons of Oil
  • 1 Large Onion sliced
  • 3-4 cloves of Garlic sliced
  • A handful of Curry Leaves
  • 1 inch Cinnamon stick
  • a piece of Pandan leaf
  • 1 large Tomato sliced
  • 2 green chillies sliced
  • 1/2-1 teaspoon of chilli powder(depending on your preference)
  • 1/2 teaspoon Turmeric powder
  • 1/4 teaspoon Pepper powder
  • 1 teaspoon curry powder
  • 1/2 Coconut milk(should you need more gravy then add 1 cup of coconut milk)
  • 1 large can of Jack mackerel/ Salmon or Tuna fish
  • Salt to taste

Instructions

    Open the can, drain the fish brine and set it aside.

    Place a pan over medium heat and pour in the oil(4 tbs), leave it to heat for a minute.

    Add the curry leaves, Cinnamon(1 inch), Pandan leaf, stir and sauté for 1-2 minutes, include the Onions, Garlic(4 cloves sliced) and tomatoes(1 large), green chillies(2)cook the ingredients for a further 2-3 minutes.

    Add the Turmeric(1/2 tsp), red chilli powder(1/2 to 1 tsp), Pepper(1/4 tsp), Curry powder(1 tsp)and sauté.

    let the ingredients turn slightly brown and the tomatoes to soften while all the of the ingredients turn to a semi-liquid paste.

    This will take less than 10 minutes, increase heat if necessary but avoid burning the paste.

    Reduce heat to low-medium and pour in the Coconut milk(1/2 cup), leave it to slow simmer for another 5-7 minutes. Season with salt.

    Once the Coconut milk is thick and slightly changes color, gently add the canned fish chunks into the gravy.

    Avoid stirring unless it is to place the fish so they cook evenly, cover with a lid, set to slow simmer for 10-15 minutes or until the gravy is thick.

    Season with salt and serve warm.

    Made this recipe?

    Please don’t forget to rate the recipe on the recipe card so other readers find it helpful and show me your recipe by tagging me #islandsmile178 on Instagram.

    Nutrition Information:

    Yield:

    5

    Serving Size:

    1

    Amount Per Serving: Calories: 389Total Fat: 27gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 17gCholesterol: 64mgSodium: 329mgCarbohydrates: 9gFiber: 2gSugar: 3gProtein: 29g

    Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.

    Each recipe on this blog has been written with great care and love to the best of my ability with you in mind.
    It’s free and on the blog, for you to try anytime.

    All I ask is that you do not save it on any apps, recipe boxes or online groups which will affect me as a food blogger and the growth of this blog. I would appreciate if you only share the link rather than the full recipe. 

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    Krishna Jothikumar

    Saturday 26th of December 2020

    Tried this today... This is one awesome recipe, loved it to the core... vera level

    Dilkie

    Monday 31st of August 2020

    Just tried this recipe! It's very yummy and flavorful!

    jehan

    Friday 4th of September 2020

    Hi Dilkie, Glad you liked it! Regards, J

    Danielle

    Wednesday 11th of September 2019

    Hello! Thank you for sharing this :) I just wanted to ask if I can used tinned sardines instead of the fish you mentioned? Thanks!

    jehan

    Wednesday 11th of September 2019

    Hi Danielle, You are most welcome I believe sardines are quite small and delicate? You can cook them using this same recipe just avoid using the spoon to stir the fish around once you add it to the gravy, instead tilt the pan to move the sardine gently around. Let me know the results, please. Regards Jehan

    RU

    Friday 8th of February 2019

    Just made this today and skipped coconut milk (yeah needed to be a bit concious of how much fat I ate tonight, plus I was hungry and scraping coconut was going to make me hungry-er.) Added banana peppers to the onions too. This was SO GOOD.

    Esther Diaz

    Thursday 3rd of May 2018

    I remember when I was still in the Middle East one of the food choices has a lot of curry cuisines. So, I definitely LOVE this food! It maybe is quite spicy but definitely worth it. Thank you for sharing this. Cheers!

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