Sri Lankan Coconut Fish Curry with moringa leaves

Sri Lankan Coconut Fish Curry with Moringa Leaves recipe🐟🥥🌿  

Ingredients (Serves 4)  

- 1.5 lbs firm white fish (such as cod, snapper, or tilapia), cut into chunks  

- 1 can (14 oz) coconut milk  

- 1 cup fish or vegetable stock  

- 1 medium onion, finely chopped  

- 3 cloves garlic, minced  

- 1 tbsp fresh ginger, minced  

- 1-2 green chilies, sliced (adjust for heat)  

- 1 tbsp Sri Lankan curry powder (or Madras curry powder)  

- 1 tsp turmeric powder  

- 1 tsp fenugreek seeds (optional)  

- 1 tsp mustard seeds  

- 1 sprig curry leaves (or bay leaves as a substitute)  

- 1 cup moringa leaves (or spinach if moringa is unavailable)  

- 1 tbsp coconut oil or olive oil  

- 1 lime, juiced (plus extra wedges for serving)  

- Salt to taste  

- Fresh cilantro, chopped (for garnish)  

- Cooked basmati rice or roti (for serving)  


Instructions  

1. Prepare the Base:  

   - Heat oil in a large pot or deep skillet over medium heat.  

   - Add mustard seeds and fenugreek seeds (if using). Let them sizzle for 30 seconds.  

   - Add onion, garlic, ginger, and green chilies. Sauté for 3-4 minutes until softened.  


2. Add Spices:  

   - Stir in curry powder, turmeric, and curry leaves. Cook for 1-2 minutes until fragrant.  


3. Simmer the Curry:  

   - Pour in coconut milk and fish/vegetable stock. Bring to a gentle simmer.  

   - Add fish chunks and moringa leaves. Simmer for 8-10 minutes until the fish is cooked through and flakes easily.  


4. Finish and Serve:  

   - Stir in lime juice and season with salt to taste.  

   - Garnish with fresh cilantro and serve with basmati rice or roti. Add lime wedges on the side for extra zing.  


Macros (Per Serving)  

- Calories: ~350-400 kcal  

- Protein: 30-35g (from fish)  

- Carbs: ~15-20g (from coconut milk and veggies)  

- Fats: ~20-25g (healthy fats from coconut milk and oil)  


Why This Curry is Great  

- High-Protein: Fish is a lean, protein-rich base.  

- Nutrient-Dense: Moringa leaves are packed with vitamins, minerals, and antioxidants.  

- Flavorful: Aromatic spices and creamy coconut milk create a rich, satisfying dish.  

- Customizable: Swap fish for shrimp, tofu, or chicken.  


Pro Tips  

- Boost Flavor: Add a splash of tamarind paste or fish sauce for tanginess.  

- Spice Level: Adjust green chilies to your preference.  

- Meal Prep: This curry tastes even better the next day! Store in the fridge for up to 3 days.  

- Freezer-Friendly: Freeze portions for quick, healthy meals.  


Enjoy this vibrant, protein-packed Sri Lankan curry that’s bursting with flavor and nutrients! 🇱🇰🥘

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