This wonderful Sri Lankan fish curry is a sensation of flavour, colour and texture. Quick to prepare, Thoramalu is a perfect contender for midweek curry if you’re not up for a long wait!
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.
More Sri Lankan & South Indian suggestions
If you're enjoying the cuisine from the southern side of the Indian Sub Continent then you should most definitely try my Sri Lankan Green Masala Shrimp, and learn how I tricked the recipe out of its creator! You could also try my Jheenga Palak (Shrimp & Spinach Curry) or the marvellous Goan Chicken Vindaloo for a chilli fix! Maybe you're more in the mood for a vegan or vegetarian curry? Then try my Rajma - Kidney Bean Curry, my Parippu - Keralan Style Dal Curry or the tasty Eggplant & Potato Curry, Aloo Baingan? Whatever you decide, be sure to try this amazing Thoramalu first, and let me know if you enjoyed!