Sri Lankan fish curry

Submitted by joanne ryan

Sri Lankan fish curry

5 from 2 votes
Serving: 4
Cook Time 3 hours
Total Time 3 hours


  • 1 brown onion diced
  • 1 long green chilli deseeded and sliced thinly
  • 2 garlic cloves diced
  • 2cm peice of fresh ginger cut into matchsticks
  • 1 cinnamon stick
  • 2 teaspoons of tamarind paste
  • 400gms tin coconut milk
  • 1 tablespoon of curry powder
  • 1/2 cup of chicken stock or fish stock
  • 900gms firm white fish fillets cubed
  • 2 tablespoons lime juice
  • 1/2 yellow capiscum cut into 1cm peices
  • 1 spring onion sliced


  • Place fish,capiscum and spring onion into slow cooker
  • In a jug combine,chilli,garlic,curry powder,cinnamon stick,tamarind paste,coconut milk,stock,lime juice.
  • Stir well.
  • Gently pour over fish.
  • Cook on low for 3 hours

2 thoughts on “Sri Lankan fish curry”

  1. 5 stars
    This was a easy and tasty dish. I did alter it slightly, in that I didn’t put the chilli in (hubby doesn’t handle spice) and reduced curry powder to 1tsp. I used chicken stock. I also added extra vegetables (celery, carrots, leek and broccoli), so I didn’t have to cook them separately. Served on cauliflower rice. Will make again.

  2. 5 stars
    Winner winner fish dinner! A tasty and easy dish to make. I did leave out the chilli, since hubby not a fan and reduced the curry to 1tsp. I think it would also be nice with chicken.

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