Sri Lankan Fish Curry

Aromatic goraka and creamy coconut milk create a deeply flavorful broth that perfectly complements tender fish chunks in this beloved Sri Lankan staple. Ginger, garlic, and green chilies build layers of heat and complexity, while the tangy goraka adds a distinctive sourness that defines the dish. Perfect for a weeknight dinner when you want restaurant-quality flavor with minimal effort.

Ingredients

2 pounds (900 grams) firm white fish fillets, cut into 2-inch (5 cm) chunks

1 cup (240 milliliters) coconut milk

3/4 cup (180 milliliters) water

3 dried goraka pieces (or 1 1/2 tablespoons tamarind paste as substitute)

1 medium onion (150 grams), finely sliced

4 cloves garlic (20 grams), minced

1 tablespoon (8 grams) grated fresh ginger

3 green chilies, slit lengthwise

2 teaspoons (6 grams) brown mustard seeds

1 teaspoon (5 grams) fenugreek seeds

2 teaspoons (4 grams) curry leaves, roughly chopped

1 teaspoon (2 grams) turmeric powder

1/2 teaspoon (1 gram) red chili powder

3 tablespoons (45 milliliters) coconut oil or vegetable oil

1 teaspoon (5 grams) salt, or to taste

1/2 teaspoon (1 gram) black pepper

Instructions

Soak the goraka pieces in 1/4 cup (60 milliliters) of warm water for 15 minutes, then squeeze and strain the liquid, discarding the solids. Set the goraka water aside for later use.

Heat the coconut oil in a large heavy-bottomed pot or deep skillet over medium heat until it shimmers, about 1 minute.

Add the mustard seeds and fenugreek seeds to the hot oil. When they begin to crackle and pop, after about 30 seconds, add the sliced onions and cook, stirring frequently, until golden brown and soft, approximately 5-7 minutes.

Add the minced garlic, ginger, and curry leaves to the pot. Stir constantly for 1-2 minutes until fragrant, being careful not to burn the garlic.

Sprinkle the turmeric powder and red chili powder over the aromatics. Stir well to coat everything evenly and cook for another 30 seconds to bloom the spices.

Add the fish chunks carefully to the pot and stir gently to coat them with the spice mixture, cooking without stirring too much for 2-3 minutes until the fish begins to firm up slightly.

Pour in the coconut milk and water, then add the reserved goraka water (or tamarind paste if using). Add the slit green chilies, salt, and black pepper. Stir gently once to combine.

Bring the curry to a gentle simmer over medium heat. Do not boil vigorously as this will break apart the fish. Simmer uncovered for 8-12 minutes until the fish is cooked through and flakes easily when tested with a fork and the sauce has reduced slightly and thickened.

Taste and adjust seasoning with additional salt if needed. Remove from heat and serve immediately.