The great thing about fish curries, aside their taste, is the cooking time involved. Thoramalu, a Sri Lankan fish curry is so quick to prepare and packed full of spiced flavour and fragrance. Sometimes all I want is a curry on my plate, no messing around. I don't mind waiting for food, but there are times when I WILL NOT wait for food - that's when I make fish curry.
Creating the Thoramalu Curry Powder
This recipe for Thoramalu, a traditional Sri Lankan dish, uses a special spice mix - toasted and blended into a powder. This curry powder becomes the backbone of the dish, giving it its unique flavour. To help you save time in the future, you should make this spice mix when you DO have time, then silly store it in an airtight container until you need it. You can keep it for months this way! This will mean when it comes time to get this curry done in a hurry, you'll have the whole thing ready in 20 minutes! That's pretty much the same time it'll take for the rice to cook!
South Indian & Sri Lankan Flavours
Like a lot of South Indian and Sri Lankan curries the use of coconut milk gives a creamy, silky texture which sits in perfect harmony with the fish. Coconut milk has the ability to enriched any sauce, but also dampen down chilli kick to create a milder, less in-your-face heat - this is the secret of this wonderful mild and fragrant coconut fish curry.
What type of fish to use for Thoramalu
I mostly always go for a fish like snapper, cod or tilapia - something that will hold its shape in the sauce. I've also created this dish using mackeral with great results and a few times with shrimp, again with success. It's a pretty versatile sauce - so use whatever you think will work.
I'll usually serve this curry with a simple bowl of Basmati rice. Alternatively, because this is a thin curry sauce, it works magnificently as a kind of soup, poured over a bowl of freshly cooked vermicelli rice noodles. Give this a try - it's a wonderful alternative way to eat this curry.
In a small frying pan dry fry the rice for 30-40 seconds till it browns slightly remove then fry the coconut until lightly browned then finally dry fry the fenugreek, cumin and fennel for 30 seconds. Add to a spice grinder or pestle & mortar and grind into a fine powder.Stir in the ground turmeric and set aside.
For the curry
Pour the coconut milk and 1 cup of water into a saucepan along with everything but the fish. Bring to a simmer, stirring constantly. Simmer for 10 minutes to reduce a littleGently slide in the fish and shake the pan to cover with sauce. Don't stir as you'll break the fish up. Simmer for 5 minutes until the fish is cooked through. Shake the pan from time to time to move the fish about.Remove from the heat.
Sprinkle over the cilantro/coriander and tomato and serve with lots of fluffy basmati rice.
Thoramalu - Sri Lankan Fish Curry
Amount Per Serving
Calories 454Calories from Fat 243
% Daily Value*
Saturated Fat 21g131%
Vitamin A 966IU19%
Vitamin C 111mg135%
* Percent Daily Values are based on a 2000 calorie diet.
I’m Lee, I’m all about eating well, eating authentically and just eating tasty! My endless search for new, exciting World flavours led me to starting Cook Eat Blog. Those who know me can attest, I don’t really like to share my food in person (too greedy), but I do love to share how you can create the same tasty dishes at home. I travel the world of flavour, without leaving my kitchen. Now you can too…