Slow-Simmered Sri Lankan Coconut Fish Curry

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

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 ready in about 40 minutes pairs firm white fish fillets, coconut milk, leaves 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.

★ 4.3 (9 ratings) Prep: 15 min Cook: 25 min Serves 4 Sri Lankan cuisine 320 cal/serving
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Ingredients

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.

Frequently asked questions

How long does Slow-Simmered Sri Lankan Coconut Fish Curry take to make?

Total time is about 40 minutes (15 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Slow-Simmered Sri Lankan Coconut Fish Curry?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep firm white fish fillets from drying out.

Can I substitute ingredients in Slow-Simmered Sri Lankan Coconut Fish Curry?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Slow-Simmered Sri Lankan Coconut Fish Curry for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Slow-Simmered Sri Lankan Coconut Fish Curry?

Sri Lankan seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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