Fish Curry in a bowl

A Taste Worth Sharing!

Sri Lankan Whitefish Curry

This is a really easy recipe that takes under 30 minutes to make. It can be made with any whitefish but British Hake is our favourite!

Gerry is one of our most experienced whitefish skippers.

This simple recipe transforms any whitefish and is really simple!

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A Taste Worth Sharing!


  • 1 tsp cumin seeds
  • 1 tsp coriander seeds
  • 3 tablespoons grated coconut
  • 2 red onions (peeled and finely diced)
  • 2 green chilies (thinly sliced)
  • 1 large potato (peeled and diced)
  • 1 teaspoon turmeric
  • 2 teaspoons garam masala
  • 400ml coconut milk
  • 1 cup frozen peas
  • 1 tablespoon tamarind
  • Water as necessary
  • Handful of curry leaves
  • 8 coriander stalks
  • 400g whitefish fillets


  1. Heat the cumin seeds in a small frying pan over medium heat until fragrant. Transfer them to a pestle and mortar. Heat the mustard seeds in the same pan, wait for them to begin to pop, and combine them with the cumin seeds. Crush and reserve.
  2. Heat ghee or oil in a large skillet over a medium fire, add whitefish. Add the spring onions, red onion, garlic, ginger, chillies, and turmeric. Fry for 5 minutes on the hot side.
  3. Add the curry leaves, curry leaves, cinnamon, and crushed cumin and mustard seeds. Continue to fry for a further 5 minutes.
  4. Add coconut milk, honey, and tinned tomatoes. Bring to a boil before reducing heat and allow to simmer gently for 10-15 minutes.
  5. Add the turmeric, garam masala, coconut milk, lime juice, and tamarind paste to serve – stirring occasionally.
  6. Finish the fish sauce with tamarind paste and season with salt. Fry fish skin side down first over hot heat for 3 minutes. Turn and cook for a further 2 minutes.

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