Ingredients:
For the Fish:
- Fish (any firm white fish, like tuna, snapper, or mackerel) - 500g, cut into pieces
- Turmeric powder - ½ tsp
- Salt - to taste
- Lemon juice - 1 tbsp
For the Curry:
- Onion - 1 medium, sliced
- Tomato - 1 medium, diced
- Garlic - 4 cloves, minced
- Ginger - 1-inch piece, minced
- Green chilies - 2–3, sliced
- Curry leaves - 1 sprig
- Cinnamon stick - 1 small piece
- Cloves - 3–4
- Cardamom pods - 2
- Mustard seeds - ½ tsp
- Curry powder - 1 tsp
- Chili powder - 1 tsp (adjust to taste)
- Tamarind paste - 1 tsp (or a small piece of tamarind soaked in warm water)
- Coconut milk - 1 cup (thick)
- Coconut oil - 2 tbsp (or vegetable oil)
- Water - ½ cup (if needed for desired consistency)
- Salt - to taste
Instructions:
Step 1: Marinate the Fish
- Clean the fish and cut it into pieces.
- In a bowl, add the fish pieces along with turmeric powder, salt, and lemon juice.
- Mix gently and let it marinate for about 15–20 minutes.
Step 2: Prepare the Curry
- Heat coconut oil in a large pan or pot over medium heat.
- Add mustard seeds and let them splutter.
- Add cinnamon, cloves, cardamom pods, and curry leaves. Fry for a few seconds until fragrant.
- Add the sliced onions and sauté until golden brown.
- Add minced garlic, ginger, and green chilies. Cook for another 1–2 minutes.
- Add the diced tomato and cook until it softens and releases its juices.
Step 3: Add Spices
- Add curry powder and chili powder, and sauté for 1 minute to release the flavors of the spices.
- If the mixture seems too dry, add a splash of water to prevent burning.
Step 4: Add Tamarind and Coconut Milk
- Add the tamarind paste (or soaked tamarind) to the pan. Mix well.
- Pour in the coconut milk and stir to combine.
- If the curry is too thick, add a little water to adjust the consistency.
- Bring to a simmer and let the curry cook for 10–15 minutes until it thickens slightly.
Step 5: Cook the Fish
- Gently add the marinated fish pieces into the curry.
- Let it cook for 10–12 minutes, or until the fish is fully cooked.
- Be careful not to stir too much to avoid breaking the fish pieces.
Step 6: Serve
- Taste and adjust salt if needed.
- Serve the fish dewal hot with steamed rice, rice and coconut roti, or string hoppers.
Tips:
- Fish Selection: Choose firm fish like tuna, mackerel, or snapper for the best texture in the curry.
- Tamarind Substitute: If tamarind is unavailable, you can use a little bit of lemon juice for tanginess.
- Adjust Spiciness: Modify the number of green chilies and chili powder to suit your preferred spice level.
Enjoy your flavorful Sri Lankan fish dewal! 🌴🐟✨