Authentic Malu Mirisata Recipe: Sri Lankan Spicy Fish Curry – By Malsha – eLanka

Authentic Malu Mirisata Recipe: Sri Lankan Spicy Fish Curry – By Malsha – eLanka

Ingredients:

• 500g fish , cut into medium-sized pieces
• 1 medium onion, finely sliced
• 2-3 garlic cloves, minced
• 1-inch piece of ginger, minced
• 1-2 green chilies, sliced
• 2-3 dried red chilies (optional, for extra heat)
• 1 sprig curry leaves
• 1-2 pandan leaves (rampe), cut into pieces
• 1-2 cinnamon sticks (about 1 inch each)
• 2-3 tsp chili powder (adjust to taste)
• 1 tsp turmeric powder
• 1 tsp cumin powder
• 1 tsp coriander powder
• 1 tsp black pepper powder
• 1 tsp fenugreek seeds
• 1 tbsp tamarind pulp (or 2-3 pieces of goraka)
• 1 cup thick coconut milk
• 1-2 tbsp vegetable oil
• Salt to taste
• Lime juice to taste (optional)

Instructions:

1. Prepare the Fish:
   • Clean the fish and cut it into medium-sized pieces. Rub the fish with a bit of salt and turmeric powder, and set aside.
2. Make the Curry Base:
   • Heat oil in a large pan or clay pot over medium heat.
   • Add the fenugreek seeds, cinnamon sticks, and curry leaves, and sauté until fragrant.
   • Add the onions, ginger, garlic, and green chilies, and cook until the onions become soft and golden.
3. Spices:
   • Lower the heat and add the chili powder, turmeric powder, cumin powder, coriander powder, and pepper powder. Stir the spices and let them cook for about 1 minute, ensuring they don’t burn.
4. Add Tamarind/Goraka:
   • If using tamarind pulp, dissolve it in a little water and add it to the curry. If using goraka, add it directly. Stir and let the mixture simmer for a few minutes.
5. Add Coconut Milk:
   • Pour in the coconut milk and bring the mixture to a gentle simmer.
6. Cook the Fish:
   • Add the fish pieces to the curry, making sure they’re submerged in the sauce. Simmer gently for 10-12 minutes, or until the fish is cooked through. Avoid stirring too much to prevent breaking the fish pieces.
7. Adjust the Seasoning:
   • Add salt to taste and a little lime juice if you want extra tanginess.
8. Serve:
   • Malu Mirisata is best served hot with steamed rice, bread, or string hoppers.

Enjoy your delicious Malu Mirisata!