Saman curry or Sardine curry as we Sri Lankans call it commonly is a tinned fish curry. Mostly we use canned Mackerel for this curry. But same recipe can be used with any tinned fish. This Sri Lankan tinned Fish Curry is one of my favourites. It is easy to prepare & ready in few minutes.
Hope you would like to try this Sri Lankan Canned Mackerel Fish Curry.
Ingredients (3-4 servings)
1 tin of fish (Canned Mackerel) (about 400g)
1 tomato sliced
3-4 Green chili or capsicum (sliced lengthwise)
2 tblspn Red chilly powder
1 tblspn raw curry powder
1 tblspn black pepper powder
¼ tspn turmeric powder
1 inch piece of cinnamon
1 tspn fenugreek seeds (ulu hal)
1 tspn mustard seeds
1 onion sliced
1 clove garlic
1 sprig curry leaf
Piece of rampe (pandan leaf) (optional)
4 cups water
Salt to taste
2 tbspn cooking oil
½ cup thick coconut milk
Open the canned fish tin & separate the fish pieces on a plate. (Usually I don’t use the sauce or water in the tin)
Heat oil in a pan. When it is hot add mustard seeds. Once mustard seeds splutter, add onion. Then add garlic & curry leaves.
When onions are tender, add tomato pieces & fry until the mix become like a sauce. Then add red chili powder, curry powder, black pepper, and turmeric powder & fenugreek seeds into the sauce. Then add cinnamon stick, pandan leaf.Mix well.
Add fish pieces & fry for few minutes.
Add about ¼ cup of water & mix well.
Add coconut milk slowly keeping eye on the appearance. This fish curry looks delicious when the colour is red/brown. Add some water as per required gravy thickness.
Add the green chili or capsicum into the curry.
Simmer for another few minutes in very low flame. Adjust salt to taste.
Serve hot with rice, bread or Sri Lankan Indi Appa (String Hoppers)
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