Sri Lankan-Style Fish Curry with Curry Leaves

By AislePrompt Editorial · Published 2026-04-08 · Updated 2026-04-08

Fresh fish simmered in a fragrant coconut milk curry with curry leaves and aromatic spices for a traditional coastal dish. This Asian recipe, ready in about 27 minutes, pairs 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 280 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

• 1 lb, cut into 1-inch pieces white fish fillets
• 1/2 cup coconut milk
• 1/4 cup, fresh curry leaves
• 1 medium, finely chopped onion
• 1 tbsp, grated ginger
• 2 cloves, minced garlic
• 1 tsp curry powder
• 1/2 tsp turmeric
• 1 tbsp vegetable oil
• 1/4 tsp salt

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Instructions

1. Step 1: Heat vegetable oil in a deep skillet over medium heat; add onion and cook for 4 minutes until golden.
2. Step 2: Stir in ginger, garlic, curry powder, and turmeric; cook for 1 minute until fragrant, then add curry leaves and cook for 30 seconds.
3. Step 3: Add fish pieces, coconut milk, and salt; bring to a gentle simmer and cook uncovered for 8-10 minutes until fish is opaque and flakes easily with a fork.