Billie's Kitchen

Fragrant spices, creamy coconut and tender fish — a taste of Sri Lanka.

For country #11, I’m heading to Sri Lanka for a dish that brings together some of the country’s most recognisable flavours: coconut, chilli, curry leaves and plenty of aromatic spices. With its combination of creamy coconut and a gentle hit of warm heat, fish kirata felt like exactly the kind of dish that could turn an ordinary weeknight dinner into something a little more exciting.

What has shaped Sri Lankan Cuisine?

Sri Lankan cuisine has been shaped by over two thousand years of trade across the Indian Ocean, bringing influences from India, Arabia, Portugal, the Netherlands, and Britain. Rice, coconut, and an extraordinary variety of spices form the foundation of everyday cooking, while seafood is abundant along the island’s coastline. Sri Lankan food is celebrated for its bold curries, complex spice blends, and remarkable balance of heat, sweetness, acidity, and fragrance.

What is Kirara Fish Curry?

Kirata fish curry is a traditional Sri Lankan fish curry that showcases the island’s abundance of fresh seafood and its mastery of spice. Fish is gently simmered with coconut milk, turmeric, curry leaves, garlic, ginger, and chillies, producing a curry that is fragrant and deeply flavourful. Like many Sri Lankan curries, recipes vary between households, with each family adapting the balance of spices to create their own signature version. The dish perfectly reflects Sri Lanka’s close relationship with the sea and its vibrant culinary heritage.

My experience with Kirata Fish Curry

I really enjoyed making this curry because it was a simple dish with a complex flavour. The kitchen smelled incredible while the spices, curry leaves and aromatics were cooking, and adding the coconut milk transformed everything into a rich, silky sauce.

I used cod fish fillets rather than a more traditional fish, simply because it’s what I had in the house, which made this feel like a very achievable weeknight curry. Served with rice or flatbread, it was comforting, fragrant and satisfyingly spicy — and definitely a dish I’d make again when I want something that feels a little more interesting.

Sri Lankan Kirata Fish Curry

Recipe by Billie Delpino

5.0 from 2 votes

Course: DinnerCuisine: Sri LankanDifficulty: ★★☆☆☆

Servings

2

servings

Prep time

15

minutes

Cooking time

25

minutes

Flaky fish, fragrant spices and creamy coconut — Sri Lankan comfort food in a bowl.

Ingredients

• Fish marinade

• 300 g firm fish fillets (cod, tuna, barramundi)

• 1/2 tsp turmeric

• 1 tbsp lime juice

• 1/2 tsp salt

• 1/2 tsp black pepper

• 1/4 tsp cayenne pepper

• Curry

• 1 small white onion, thinly sliced

• 3 cloves of garlic, minced

• 1 tsp minced ginger

• 5 curry leaves

• 1 green chilli, diced

• 1/2 stick of cinnamon

• 1/2 tsp ground cumin

• 1/4 tsp mustard seeds

• 1/4 tsp fennel seeds

• 1/8 tsp fenugreek seeds

• 1/8 tsp ground coriander

• 1/2 tsp turmeric

• 1/2 tsp tamarind paste

• 1 tomato, finely chopped

• 200 ml coconut milk

Directions

• Slice the fish into 2-inch cubes and combine with the marinade ingredients. Mix, then cover and chill for 20 minutes.
• In the meantime, heat up a small amount of vegetable oil in a heavy-based pot on a medium heat. Fry the onion for 5 minutes, until soft. Add in the garlic, ginger, green chilli, curry leaves, cinnamon, mustard seeds, fennel seeds, and fenugreek seeds and saute for 30 seconds until fragrant. Then add cumin, coriander, and turmeric and briefly cook. Be careful not to burn the spices.
• Add in the fish, tamarind paste and tomato and mix until coated in spice.
• Stir through the coconut milk and bring to a boil. Leave to simmer for 10-15 minutes, or until the fish is cooked through.
• Season with salt and black pepper and serve with rice or flatbread.