Sri Lankan-Style Fish Curry with Curry Leaves
Fresh fish simmered in a fragrant coconut milk curry with curry leaves and aromatic spices for a traditional coastal dish. This sri lankan-inspired asian ready in about 27 minutes pairs coconut milk, fresh curry leaves, medium, finely chopped onion 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
Instructions
- Step 1: Heat vegetable oil in a deep skillet over medium heat; add onion and cook for 4 minutes until golden.
- 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.
- 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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Sri Lankan-Style Fish Curry with Curry Leaves take to make?
Total time is about 27 minutes (15 min prep + 12 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 Sri Lankan-Style Fish Curry with Curry Leaves?
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 coconut milk from drying out.
Can I substitute ingredients in Sri Lankan-Style Fish Curry with Curry Leaves?
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 Sri Lankan-Style Fish Curry with Curry Leaves 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 Sri Lankan-Style Fish Curry with Curry Leaves?
Sri Lankan asian 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.
What others are saying
- ★★★★★
Brought this to a potluck and it was the first dish to disappear.
- ★★★★★
The aroma while cooking this was absolutely heavenly.
- ★★★★★
Simple and delicious.
