Slow-Simmered Sri Lankan Coconut Fish Curry

By AislePrompt Editorial · Published 2026-05-03 · Updated 2026-05-03

A fragrant and spicy fish curry simmered in rich coconut milk with traditional Sri Lankan spices, delivering a vibrant tropical flavor. This Sri Lankan-inspired seafood recipe, ready in about 40 minutes, pairs firm white fish fillets, coconut milk, curry leaves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 500 g firm white fish fillets
• 400 ml coconut milk
• 10 curry leaves
• 1 tsp mustard seeds
• 1/2 tsp fenugreek seeds
• 1 medium, finely chopped onion
• 4, minced garlic cloves
• 1 inch piece, grated fresh ginger
• 2 tbsp curry powder
• 1 tsp turmeric powder
• 1 tsp red chili powder
• 1 small stick cinnamon stick
• 2, slit lengthwise green chilies
• 1 tsp salt
• 1 tbsp lime juice
• 3 tbsp vegetable oil
• 200 ml water

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Heat 3 tbsp vegetable oil in a deep pan over medium heat. Add 1 tsp mustard seeds and 1/2 tsp fenugreek seeds, frying until they start to pop, about 1 minute. Then add 1 medium finely chopped onion, 4 minced garlic cloves, and 1 inch grated fresh ginger. Sauté for 4-5 minutes until the onion softens and becomes translucent.
2. Step 2: Stir in 2 tbsp curry powder, 1 tsp turmeric powder, 1 tsp red chili powder, 1 small cinnamon stick, and 10 curry leaves. Cook the spices with the onion mixture for 2 minutes until fragrant.
3. Step 3: Pour in 400 ml coconut milk and 200 ml water, stirring to combine. Add 2 slit green chilies and 1 tsp salt. Bring the mixture to a gentle simmer over medium-low heat.
4. Step 4: Add 500 g firm white fish fillets cut into large chunks into the curry. Cover and simmer gently for 12-15 minutes until the fish is cooked through and the sauce thickens slightly.
5. Step 5: Finish by stirring in 1 tbsp lime juice to brighten the flavors. Remove the cinnamon stick before serving. Serve hot with steamed rice.