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Thora Malu – Sri Lankan Fish Curry Recipe

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3.8 from 15 reviews

Thora Malu is a traditional Sri Lankan fish curry featuring tender white fish fillets simmered in a flavorful blend of Sri Lankan curry powder, coconut milk, fresh curry leaves, lemongrass, and tomatoes. This aromatic and mildly spicy dish captures the essence of Sri Lankan coastal cuisine, perfect for serving alongside fragrant basmati rice.

  • Total Time: 35 minutes
  • Yield: 4 servings

Ingredients

Fish Marinade

  • 1.5 lb white fish fillets (skinned & deboned, cut into large chunks)
  • ½ tsp ground turmeric

Curry Base

  • 2 tbsp vegetable oil
  • 10 fresh curry leaves
  • ½ onion (very finely chopped)
  • 1 lemongrass stalk (white part only, bruised at end with rolling pin)
  • 4 tbsp Sri Lankan curry powder
  • 1 tomato (chopped)
  • 1 can coconut milk (14oz/400ml)
  • 1 cup water
  • 2 tsp salt

Finishing Touches

  • 1 lime (juice of)
  • Fresh cilantro (for garnish)
  • 1 hot red chilli (thinly sliced, for garnish)

Instructions

  1. Marinate the Fish: Sprinkle the fish chunks evenly with ground turmeric, toss gently to coat, and set aside to allow the flavor to develop.
  2. Heat the Oil and Curry Leaves: In a pan over medium heat, warm the vegetable oil. Once hot, add the fresh curry leaves and let them sizzle for about one minute to release their aroma.
  3. Sauté Aromatics: Add the finely chopped onion and bruised lemongrass stalk to the pan. Fry for 2 to 3 minutes until the onions turn soft and golden brown, infusing the oil with flavor.
  4. Create Curry Paste: Stir in the Sri Lankan curry powder followed by half a cup of coconut milk. Mix well and cook the mixture for about 5 minutes until it thickens into a paste-like consistency.
  5. Add Tomato: Incorporate the chopped tomato into the curry paste, cooking gently for an additional 2 minutes to soften the tomato and blend flavors.
  6. Simmer the Curry Base: Pour in the remaining coconut milk along with one cup of water. Bring the mixture to a boil, then reduce the heat and let it simmer gently for 5 minutes to meld all the spices and ingredients.
  7. Cook the Fish: Add the turmeric-coated fish chunks to the pan, carefully shaking the pan to submerge the fish without stirring vigorously to prevent breaking the pieces. Cook for 10 minutes until the fish is fully cooked and tender.
  8. Season and Finish: Remove the pan from heat, season the curry with salt to taste, and squeeze in fresh lime juice to brighten the flavors.
  9. Serve: Serve the warm Thora Malu fish curry with basmati rice, garnished with fresh cilantro and thin slices of hot red chilli for a spicy kick.

Notes

  • Use firm white fish such as cod, snapper, or kingfish for best results.
  • Bruising the lemongrass helps release its flavors into the curry.
  • Try not to stir the fish too much while cooking to keep the chunks intact.
  • Adjust the quantity of chilli according to your heat preference.
  • If Sri Lankan curry powder is unavailable, use a blend of coriander, cumin, fennel, cinnamon, cardamom, cloves, and dried chili powder as substitute.
  • Author: Monica
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Sri Lankan

Find it online: https://monicarecipes.com/thora-malu-sri-lankan-fish-curry-recipe/