Red fish curry is cooked with out coconut milk just with water. It looks really bright red if you add the chilli powder in to the hot oil. Don’t leave too much sauce at the end.The thicker the sauce more it tastier.

When you buy fish make sure to buy the fresh looking fish with sharp eyes and clear shiny skin. This curry can be cooked with any kind of a fish. It tastes much nicer the next day as all the flavour goes through the fish and sourness of the goraka or Garcinia Cambodia goes through the sauce. Make sure to adjust salt levels after tasting several times. When cooking fish the salt and sourness should balance well. Then only it gives the unique Sri Lankan flavour to the curry.

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Select the fresh looking fish. Ask your fish monger to cut them for you. Wash throughly several times.
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Cut onion, Garlic, chilli, ginger , curry leaves and some Rampe. (Pandan Leaves)

 

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Add some oil in to a pan. Heat the oil.

 

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In to that add all cut ups , the spices and herbs.

 

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Add the chilli powder in to the hot oil with the onions. When the chillies get in to the oil gives an extra flavour to the curry.

 

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The add the fish, Pepper, (1 Tsp) 1/4 tsp of turmeric powder, with 1/2 tsp of Sri Lankan curry powder.

 

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Add enough salt to your taste.

 

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Next add 1 1/2 a cup of water. And 2-3 goraka or 1/2 tsp goraka paste.

 

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Cook about 10 minutes with out stirring . But you can shake the pot. If you stir it will break.

 

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After cooking it gives this nice bright colour to the curry.  Serve with rice, flat breads or as a dipping sauce for bread.