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Chili Fish Curry Recipe | මිරිස් මාළු කරිය Sri Lankan Style

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Category Cuisine Servings Total timeSpice levelKids friendly 
Main CourseSri Lankan4 adult servings30 – 40 minutes🌶️🌶️🌶️🌶️❌

The Soul of Chili Fish Curry

A fiery Sri Lankan fish curry where chillies lead and coconut steps aside.

Chili fish curry is a bold and fiery Sri Lankan dish that reflects the island’s deep love for spice‑forward cooking. Unlike coconut‑based curries, this curry relies on dried chillies, black pepper and aromatic spices to create a sharp, intense heat that defines its character.

Cooked with pieces of firm fish simmered in a thick, chilli laden gravy, this curry is deeply savoury with a lingering kick. The absence of coconut allows the spices to stand out clearly, while a splash of acidity at the end keeps the heat balanced and vibrant.

Often prepared for lunch or dinner and served with steamed rice, bread or string hoppers, chili fish curry is especially popular among spice lovers. It represents Sri Lankan cooking at its most unapologetic strong, warming and full of attitude.

Ingredients

  • 500 g fish
  • 2 tbsp vegetable oil
  • 1 medium onion, finely sliced
  • 2 green chillies, slit
  • 1 tbsp ginger, garlic paste
  • 8- 10 curry leaves
  • 1 inch pandan leaf
  • Salt, to taste
  • Juice
  • 1 cup water

1 tbsp Chilli Powder Add To Cart

1 tsp Curry Powder Roasted Add To Cart

½ tsp Turmeric Powder Add To Cart

1 tsp Pepper Crushed Add To Cart

1 tbsp Chilli Flakes Add To Cart

Method

  1. Heat the oil in a pan over medium heat.
  2. Add curry leaves and pandan leaf and allow them to release their aroma.
  3. Add onion and green chillies and sauté until soft and lightly golden.
  4. Stir in the ginger‑garlic paste and cook until fragrant.
  5. Add chilli powder, roasted curry powder, turmeric, black pepper, chilli flakes and salt. Stir well to form a thick spice base.
  6. Pour in the water and bring to a gentle simmer.
  7. Add the fish pieces carefully and coat them with the gravy.
  8. Cover and cook for 8 – 10 minutes, until the fish is just cooked and the gravy thickens.
  9. Add lime juice, gently shaking the pan to combine.
  10. Remove from heat and rest for a few minutes before serving.

To Serve

  • With steamed white rice
  • With bread, pittu or string hoppers
  • Alongside a simple dhal or fried vegetables

Making It Kid Friendly

This curry is not suitable for children due to its high heat.
To reduce spiciness:

  • Cut down chilli powder and chilli flakes
  • Skip green chillies
  • Increase water slightly to mellow the gravy

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