Thora Malu – Sri Lankan Fish Curry

By Lee Jackson ↣ Published on: October 11, 2019

Last Updated: March 14th, 20243 Comments on Thora Malu – Sri Lankan Fish Curry

This amazing Sri Lankan Fish Curry, Thora Malu is packed with colour, fragrance and flavour. The fresh earthy, tangy sauce is the perfect partner to soft, flaky fish.

A bowl of Sri Lankan Fish Curry in a black bowl, garnished with cilantro and red chilli.

My favourite fish curries are from Sri Lanka and South India. They share a common theme in that they're fast to cook, fresh, fragrant and light.

This Sri Lankan fish curry, known as Thora Malu is packed with flavour from the homemade Sri Lankan curry powder and supported by a roll call of fresh and flavourful ingredients.

The sauce is light and earthy with the fragrance of lemongrass, coconut and sour, tangy lime running through it. A wonderful and complex combination that's one of my most favourite curries, period.

A bowl of Sri Lankan Fish Curry in a black bowl, garnished with cilantro and red chilli.

What is Thora Malu?

Thora Malu is a type of Sri Lankan fish curry. 'Malu' in Sinhalese means 'Fish' and 'Thora' means 'Mackerel'. Thora Malu curry is traditionally made with Mackerel, but other white fishes are commonly used too. For my recipe I used one of my favourite fish, hake.

Thora Malu curry is fish cooked in spices and coconut milk. The sauce is spiced anywhere from mild to fiery with the use of chillies both dried and fresh. My recipe is medium spiced from my homemade Sri Lankan Curry Powder and a little hot fresh red chilli.

Why it works?

It's fast - This curry comes together more quickly than meat and poultry dishes. The fish cooks in no time and the sauce is not a long wait either. This is perfect for mid week curry night and much faster than take out.

It's healthy - When I want a break from rich curry, I love to cook fish curries, they're healthy, light and fresh and that usually gives me license to eat a little more!

The ingredients for Sri Lankan Fish Curry, Thora Malu. Including fish, curry powder, tomatoes, cilantro, coconut milk, turmeric, curry leaves and lime.

Stuff You'll Need

Making my Sri Lankan Fish Curry is relatively simple. You do need to use an authentic homemade Sri Lankan curry powder, (use my recipe), but there are good store-bought Sri Lankan curry powder options too.

  • Sri Lankan Curry Powder - make your own at home and you'll have a stash ready to save you time for the next 4 curries! This brings all the unique and traditional flavours of a perfect curry sauce.
  • Fish - I use a firm white fish for this recipe. You can use the traditional mackerel, or fish like halibut, cod, snapper, tilapia, monkfish or flounder.
  • Fresh - onion, tomato, lemongrass, curry leaves, chilli, cilantro and lime bring the light freshness to the sauce.
  • Turmeric - A little turmeric is added for its earthiness
  • Coconut milk - brings a depth of freshness and light creamy texture to the sauce. Perfection!
A small bowl of homemade Sri Lankan Curry Powder for Thora Malu Sri Lankan Fish Curry

Grind your own curry powder

Grinding your own Sri-Lankan Curry powder at home results in the premium, fresh flavour from the spices. A fresh curry powder will be noticeably more delicious. My curry powder recipe will make at least 4 individual curries.

Step by Step

Making Thora Malu at home is quick and easy. Make your curry powder in advance or use store-bought Sri Lankan curry powder and you'll be set for a curry in no time at all.

  1. Optional step - Grind your Sri Lankan Curry Powder
  2. Step 1 - Sprinkle the fish with turmeric and toss to coat everything. Let it sit for up to 30 minutes.
  3. Step 2 - Sizzle the curry leaves in oil for a minute
  4. Step 3 - Add the onion and lemongrass and fry for a few minutes until soft and golden
  5. Step 4 - Add the Sri Lankan Curry Powder and about 1/2 cup of the coconut milk and let it sizzle for a minute or two until most of the coconut milk has evaporated and the spice is thick and paste-like.
  6. Step 5 - Add the chopped tomato and stir well. Let this cook briefly too.
  7. Step 6 - Pour in the coconut milk and a little water and let it come to a simmer. Cook for a few more minutes to thoroughly cook out the spices.
  8. Step 7 - Add the fish and simmer for 5-10 minutes until cooked. Remove from the heat and then season the curry with salt. Finally, add the juice of a lime, you can substitute lime for a tablespoon of sour tamarind pulp too.

That's it! All that's needed now is a garnish of freshness in the form of cilantro and hot red chilli, you might also like to pour over a little more coconut milk too.

Fish chunks sprinkled with ground turmeric in a black bowl
Curry leaves frying in oil in a pan
Onions, lemongrass and curry leaves frying in a pan with a wooden spoon
A curry spice mix is stirred in a pan with a wooden spoon
Tomatoes are added to a curry spice mix in a pan with a wooden spoon
Coconut milk is added to a curry spice mix in a pan
A pan of fish curry with a wooden spoon from above.
A bowl of Sri Lankan Fish Curry in a black bowl, garnished with cilantro and red chilli.

Pro Tips

  • Use a firm white fish and don't stir it too much. Shake the pan gently to submerge and move around to ensure the fish stays intact.
  • Make your curry powder in advance to save you time later. My recipe for Sri Lankan curry powder yields 4 helpings.

Serving & Storage Suggestions

  • I like to serve my fish curry with basmati rice. The sauce is perfect for soaking into the rice for fragrant and flavourful mouthful after mouthful! I garnish my curry simply - I like to use hot chillies and cilantro.
  • I have been known to sprinkle over some chopped fresh radish, celery and tomatoes too. I'll often hold back a little coconut milk and drizzle that over the final dish too.

Storage

  • Being a fish curry, it's best eaten fresh and hot. The fridge is most successful for leftovers. Reheat it carefully in the microwave without too much stirring as this will break up the delicate fish. Store in an airtight container for 1-2 days.
  • For this curry, I wouldn't recommend freezing as the fish will fall apart too much during reheating. Fresh is best!
A bowl of Sri Lankan Fish Curry in a black bowl, garnished with cilantro and red chilli.

Ready to get cooking?

So, as you can see, this delicious Sri Lankan Fish Curry is a delight to look at, but trust me it's more than matched in flavour too. Perfect for a mid week curry or a light and fresh alternative to a heavier meat curry.

The sauce is super fragrant and full of personality a winner on every front. I hope you enjoy!

A bowl of Sri Lankan Fish Curry in a black bowl, garnished with cilantro and red chilli.

More delicious fish and seafood curries

If you liked this recipe for Thora Malu (Sri Lankan Fish Curry), then you'll love more of my favourite seafood curry recipes from all across Asia!

Any Questions? (FAQ)

Have a question about Thora Malu or other curries from Sri Lanka? Let me know in the comments.

What does Thora Malu Mean?

'Thora' means mackerel and 'Malu' means fish. The dish is also often spelled 'thoramalu' as one word.

A bowl of Sri Lankan Fish Curry in a black bowl with a spoon, garnished with cilantro and red chilli.
A bowl of Kofta (meatball) curry drizzled with yoghurt and garnished with chopped cilantro

The Best Curry Recipes in the Cook Eat World.

Discover all my favourite curries from around Asia. Here are my Best Curry Recipes in the Cook Eat World.

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A bowl of Sri Lankan Fish Curry in a black bowl, garnished with cilantro and red chilli.

Thora Malu - Sri Lankan Fish Curry

Rate this recipe

4.75 from 4 votes
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Recipe by Lee
Course Main Course
Cuisine Indian, Sri Lankan
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Servings (adjustable) 4
Calories (per serving) | 454

Ingredients

Garnishes

  • Fresh cilantro
  • 1 hot red chilli (thinly sliced)

Instructions

  • Sprinkle the fish chunks with turmeric, toss to coat and set aside
  • Heat the oil in a pan over a medium heat and when hot add the curry leaves. Let them sizzle for 1 minute.
  • Add the onion and lemongrass stalk and fry for 2-3 minutes until soft and golden.
  • Add the curry powder and ½ cup of the coconut milk and stir well. Cook for about 5 minutes until thick and paste-like.
  • Add the tomato and cook gently for another 2 minutes.
  • Add the remaining coconut milk and 1 cup of water. Bring this to a boil and then reduce the heat to simmer gently for 5 minutes.
  • Add the fish to the pan and shake to submerge. Try not to stir too much as this will result in breaking the fish up. Instead, shake the pan gently to move things around. Cook for 10 minutes until the fish is cooked.
  • Remove from the heat and season with salt. Finally, squeeze in the lime juice and that's it. You're done.
  • Serve with basmati rice and garnish with cilantro and sliced chillies.

Notes

Suggestions for Serving and Storing
  • When it comes to serving my fish curry, I prefer pairing it with fragrant basmati rice. The sauce in the curry blends perfectly with the rice, making each mouthful a delicious explosion of flavors.
  • For garnishing, I usually use hot chillies and cilantro, but sometimes I also add chopped fresh radish, celery, and tomatoes. Additionally, I like to drizzle a little coconut milk over the final dish to enhance its taste.
  • As for storage, it's best to consume the fish curry when it's freshly prepared and hot. However, if you have leftovers, refrigeration is the way to go. To reheat it, use a microwave and avoid excessive stirring to prevent breaking up the delicate fish. Store the leftovers in an airtight container and consume within 1-2 days.
  • For freezing, I wouldn't recommend it for this curry as it can cause the fish to fall apart too much during reheating. Hence, it's best to enjoy the dish fresh.

Nutrition

Calories: 454kcal (23%) | Carbohydrates: 19g (6%) | Protein: 39g (78%) | Fat: 27g (42%) | Saturated Fat: 21g (131%) | Cholesterol: 85mg (28%) | Sodium: 1281mg (56%) | Potassium: 1154mg (33%) | Fiber: 4g (17%) | Sugar: 5g (6%) | Vitamin A: 966IU (19%) | Vitamin C: 111mg (135%) | Calcium: 126mg (13%) | Iron: 8mg (44%)
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