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! 🇱🇰🥘