Last updated on July 13, 2023
Prepare yourself for a culinary journey to Sri Lanka, a land known for its stunning beaches and delectable cuisine. Sri Lankan food is renowned for its unique blend of flavors and aromatic spices that tantalize the taste buds.
Today, I am thrilled to share with you my very own Keto variant of Sri Lankan Fish Curry recipe, which captures the essence of this cuisine while adding a creamy coconut twist. This dish has become a personal favorite of mine, especially during the summer months when I want to treat my family to a delicious seafood feast.
Sri Lankan food is an expression of the country’s rich history and is full of delightful surprises, just like the island itself. Characterised by vibrant colours and fragrant aromas, every dish, from main meals to desserts and cakes, makes use of the country’s bounty of fresh spices. An ordinary Sinhalese curry, for example, can contain up to thirteen herbs and spices: chillies, coriander, cumin, curry leaves, fennel, fenugreek, garlic, ginger, lemongrass, lime, onion, pandanus leaf and turmeric — Outlook India.
If you appreciate the delicate texture of tender fish cooked in a symphony of fragrant spices, then you are in for a treat with this Sri Lankan Fish Curry. The rich, velvety curry sauce will envelop the fish, infusing it with a burst of flavors that will leave you craving more. This recipe strikes the perfect balance between heat and creaminess, resulting in a truly satisfying culinary experience.
Also Try: 14 Absolutely Best Keto Fish Recipes by Priya Dogra.
What sets this dish apart is its wonderful combination of aromatic spices and the subtle sweetness of coconut milk, creating a harmony of flavors that will transport you to the shores of Sri Lanka. With just a few simple steps, you can recreate the magic of this Sri Lankan Fish Curry in your own kitchen.
Here is the recipe.
Keto Sri Lankan Fish Curry
- 1 kg Any white Fish
- 4 tbsp Coconut Oil
- ½ tsp Mustard seeds, whole
- ½ tsp Ground cumin
- 1 tsp Curry powder
- 1 inch Fresh turmeric root, grated or ½ tsp of ground turmeric powder
- ½ Red onion finely chopped
- 3 Cloves of garlic, chopped
- 1.5 cup Full fat coconut cream
- ½ tsp Sea salt
- 2 long green chiles, cut into small pieces, deseeded if you prefer a milder curry.
- 1 tsp Fresh ginger, grated.
- ¼ cup chopped cilantro
- Take a large saucepan and heat half of the coconut oil in that.
- After the oil gets hot add the mustard seed into the saucepan and stir until it starts to pop.
- Now add the chopped onion, garlic, and ginger and cook for about 5 minutes.
- After it, add in the chilli, curry, cumin, and turmeric and cook for a good 5 minutes.
- Now add the coconut milk, water, and salt and give the mixture a good boil on low flame for about 15 minutes.
- In the meantime heat the rest of the oil in a nonstick pan on the other stove and fry the fish in the coconut oil on sim for about 2 to 3 minutes. Make sure you fry the fish gently so it won’t break.
- Once the fish is fried as how you like it add it to the curry sauce and cook for another 5 minutes on a low flame.
- Sprinkle cilantro on the dish and mix well.
- Serve hot.