Sri Lankan Style Dried Fish Curry

Dried fish are available in all markets or grocery shops around Sri Lanka. There are so many varieties of dried fish. Salt is the preserving agent here. So it is full of salt. You need to soak the dried fish   in water to take the excess salt out. Once you cook into a curry without adding salt, it meets the salty taste. Adding tomatoes gives a nice colour, sourness and a bit of sweetness to the curry too. Instead of tomatoes you can always add tamarind or goraka Garcinia cambodia) into the curry.

Cooking with coconut milk itself make the dried fish absorb all the flavours through and also makes the curry really nice and thick. It gives a bit of creaminess as well as the oil from the coconut and gives a nice colour and look to the curry.

Cooking styles are different from person to person in Sri Lanka. It is how it evolves from generation to Generation. We never followed written recipes. Always how you were taught and what you learned from your mom and grand mom  carried to the next generation. One reason of creating my channel is to share the knowledge and to give the correct recipes to  the whole world.

[youtube https://www.youtube.com/watch?v=xUKItn74PuI&w=560&h=315]

Ingredients………

  • 150g Dried fish (Katta, Thora, etc….)
  • Several curry leaves
  • Pandan leaves or rampe
  • 1 tsp Fenugreek seeds
  • 2 Inches cinnamon
  • several cloves garlic
  • 3 Tomatoes sliced
  • Several shallots sliced
  • Green chillies
  • 1/2 Tsp Chilli Powder
  • Pinch Turmeric Powder
  • 1/2 tsp curry powder
  • 2 cups thick coconut Milk
  • Salt if needed only

Method

  1. Soak the dried fish in water for an hour or wash with hot water to take the excess salt out.
  2. Add the dried fish in to a pot with coconut milk.
  3. Add all the other spices too.
  4. Cook on low medium heat until the dried fish cook and the gravy is thick.
  5. Check the salt level . Add if needed.
  6. Serve with plain rice.

 


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