Dive into the Rich, Spicy Flavors of Authentic Sri Lankan Cuisine
Savor the robust taste of Kelawalla fish, also known as Yellowfin Tuna, in this slightly spicy Sri Lankan curry. Fresh Ceylon spices infuse each bite with a warm, aromatic heat that perfectly complements the rich, meaty texture of the tuna. This traditional recipe not only delights the palate but also offers the health benefits of protein-rich tuna, making it a flavorful and nutritious choice for any meal.
Spicy Kelawalla Fish Curry is a beloved Sri Lankan dish made with yellowfin tuna (Kelawalla in Sinhala), known for its firm texture and rich flavor. This curry is a staple in Sri Lankan cuisine, combining the robust, meaty nature of yellowfin tuna with a fiery blend of spices that makes it a standout dish in any meal. It’s a perfect example of the island’s seafood expertise, balancing heat, sourness, and the depth of Ceylon spices to create a bold and satisfying curry. This dish is enjoyed across Sri Lanka, particularly in coastal regions, and is commonly served with rice, roti, or bread.
Ingredients: Key ingredients for Spicy Kelawalla Fish Curry include:
- Kelawalla Fish (Yellowfin Tuna): Cleaned and cut into thick pieces.
- Ceylon Spices: Including chili powder, turmeric, black pepper, coriander powder, and roasted curry powder.
- Tamarind (or Goraka): For a tangy flavor.
- Garlic and Ginger Paste: Essential for a rich base.
- Red Onions: Thinly sliced for a sweet and aromatic flavor.
- Curry Leaves: An integral aromatic component in Sri Lankan cooking.
- Green Chilies: For heat and flavor.
- Coconut Milk: To add richness and balance to the spice.
- Fenugreek Seeds: Adds a slightly bitter, nutty note to the curry.
- Mustard Seeds: Tempered for extra flavor.
- Fresh Lime Juice: For added acidity at the end.
- Salt and Water: To season and adjust the consistency of the curry.
Cooking Procedure:
- Preparing the Fish: The Kelawalla fish is cleaned, cut into thick chunks, and marinated with turmeric and salt to enhance flavor and remove any strong odors.
- Tempering the Aromatics: In a deep pan or clay pot, mustard seeds and fenugreek seeds are tempered in hot oil until they release their aroma. Curry leaves, garlic-ginger paste, and sliced onions are added and sautéed until golden and fragrant.
- Spicing the Base: Chili powder, coriander powder, roasted curry powder, and black pepper are added to the mixture, allowing the spices to gently roast, releasing their flavor into the base of the curry.
- Building the Curry: Tamarind (or goraka) soaked in water is added, providing the tangy backbone of the curry. Water is poured in to create the curry base, and the mixture is brought to a boil.
- Cooking the Fish: The Kelawalla fish chunks are carefully placed into the simmering curry base. The fish is allowed to cook gently in the bubbling curry until tender, absorbing the spicy, tangy flavors of the broth.
- Adding Coconut Milk: Once the fish is cooked through, thick coconut milk is stirred in to create a creamy, luscious texture that softens the heat of the spices while enriching the dish. The curry is simmered for a few more minutes to blend the flavors.
- Finishing Touches: The curry is garnished with a squeeze of fresh lime juice before serving, adding a fresh, zesty flavor that balances the richness of the coconut milk.
Taste: Spicy Kelawalla Fish Curry is a beautifully balanced dish with layers of heat, tanginess, and richness. The meaty Kelawalla fish holds up well to the intense flavors of the curry, soaking up the spices while retaining its firm texture. The heat from the chili powder and green chilies is tempered by the creamy coconut milk, which also adds a silky mouthfeel to the curry. Tamarind or goraka adds a pleasant sourness, while the fresh lime juice at the end lifts the flavors, making this curry both bold and refreshing.
Popularity in Sri Lanka: Kelawalla Fish Curry is a favorite in Sri Lankan households, especially in coastal areas where yellowfin tuna is abundant. The dish is frequently prepared for family meals, special occasions, and even during festive gatherings. Its rich, spicy, and creamy profile makes it a versatile dish that pairs well with steamed rice, parathas, or pol sambol (coconut relish).
As one of the most commonly enjoyed fish curries in Sri Lanka, Kelawalla curry is featured in restaurants, home kitchens, and even as part of traditional Sri Lankan feasts. The hearty nature of the yellowfin tuna and the fiery, flavorful sauce make it a perfect representation of Sri Lanka’s vibrant seafood cuisine.
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