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