How to make a Sri Lankan canned fish curry.
A salmon tin fish curry full of curry flavours, yet easy to make quickly. With step-by-step photos and a video to show you how, this tin fish recipe is a great budget-friendly dish to make any day.
- Prep time
- 10 min
- Cook time
- 20 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- Ingredients mentioned below use standard measuring cups and spoons.
- 3-4 tablespoons of Oil
- 1 Large Onion sliced
- 3-4 cloves of Garlic sliced
- A handful of Curry Leaves
- 1 inch Cinnamon stick
- a piece of Pandan leaf
- 1 large Tomato sliced
- 2 green chillies sliced
- 1/2-1 teaspoon of chilli powder(depending on your preference)
- 1/2 teaspoon Turmeric powder
- 1/4 teaspoon Pepper powder
- 1 teaspoon curry powder
- 1/2 Coconut milk(should you need more gravy then add 1 cup of coconut milk)
- 1 large can of Jack mackerel/ Salmon or Tuna fish
- Salt to taste
Instructions
- 1
Open the can, drain the fish brine and set it aside.
- 2
Place a pan over medium heat and pour in the oil(4 tablespoons), leaving it to heat for a minute.
- 3
Add the curry leaves, Cinnamon(1 inch), Pandan leaf, stir and sauté for 1-2 minutes, include the Onions, Garlic(4 cloves sliced) and tomatoes(1 large), green chillies(2), cook the ingredients for a further 2-3 minutes.
- 4
Add the Turmeric(1/2 teaspoon), red chilli powder(1/2 to 1 teaspoons), Pepper(1/4 teaspoon), Curry powder(1 teaspoon)and sauté.
- 5
Let the ingredients turn slightly brown and the tomatoes soften while all of the ingredients turn to a semi-liquid paste.
- 6
This will take less than 10 minutes, increase the heat if necessary, but avoid burning the paste.
- 7
Reduce heat to low-medium and pour in the Coconut milk(1/2 cup), leave it to slow simmer for another 5-7 minutes. Season with salt.
- 8
Once the Coconut milk is thick and slightly changes colour, gently add the canned fish chunks into the gravy.
- 9
Avoid stirring unless it is to place the fish so they cook evenly, cover with a lid, set to slow simmer for 10-15 minutes or until the gravy is thick.
- 10
Season with salt and serve warm.