Best Tin Fish Curry Recipe without Potatoes (Easy & Spicy)

After I got so many requests, finally, I decided to show you how to make the best tin fish curry recipe without potatoes and tomatoes. This is one of the easiest, yet tastiest Sri Lankan spicy dishes. Most of the people in Sri Lanka often make this best tin fish curry recipe for lunch or dinner.

Is tin fish good for your health? Research suggests that consuming tin fish may provide a wide range of health benefits, from improving blood vessel function to boosting weight loss. Besides, containing high-quality protein, selenium, and potassium, tin fish also possesses omega-3 fatty acids and B vitamins. Although canned tuna has several health benefits, it does contain mercury, a metal that can have adverse effects on the nervous system and brain function, especially for pregnant women. So it is better to consult your doctor before consuming tin fish, particularly if you are pregnant.

This particular spicy tin fish curry is really good with rice, pittu, string hoppers, or bread. Basically, we make this dish for lunch, but you can have this for dinner and breakfast as well. Alright, let’s see how to make a Sri Lankan style best tin fish curry recipe without tomatoes and potatoes.

My Favorite Combos

1. This Recipe + Rice + Dhal Curry + Fish Fry + Cabbage Fry
2. This Recipe + Pittu/String Hoppers + Dhal Curry
3. This Recipe + Bread + Dhal Curry

Best Tin Fish Curry Recipe

Ingredients

• Tin fish pieces – 300g
• Onion – 100g
• Garlic clove – 5 to 7
• Curry leaves – Few
• Thin coconut milk – 400ml
• Thin tamarind juice – 150ml
• Curry powder – 1 ¼ tablespoon
• Turmeric powder – ¼ teaspoon
• Mustard seeds – ¼ teaspoon
• Fenugreek seeds – 2 or 3 pinch
• Salt – As you need
• Cooking oil – As you need

Instructions

1. Open the tin and take off the fish pieces carefully. If they are big, spread them into 2 or 3 pieces as shown in the picture below.

2. Chop the onion and slice the garlic. Also, get ready with curry leaves, curry powder, mustard seeds, fenugreek seeds, turmeric powder, and salt. (Refer Note 1)

3. Get ready with thin coconut milk and thin tamarind juice. (Refer Note 2)

4. Heat the oil and add mustard seeds. Let it splutter.

5. Add the onion and sauté it until translucent. For me, it takes about 1 minute.

6. Add curry leaves and garlic cloves. Fry them under high flame until the onion starts to turn a golden color. You may stir and mix occasionally to avoid burn. For me, it takes about 3 minutes.

7. Now add the curry powder, turmeric powder, fenugreek seeds, and salt. (Refer Note 1)

8. Add the tamarind juice.

9. Also, add the coconut milk and mix everything well.

10. Cook covered under the high flame for 3 or 4 minutes.

11. Now add the fish pieces and give a good gentle stir. (Refer Note 3)

12. Cook covered under the high flame for 2 to 4 minutes.

13. Open the lid and give a gentle stir. Again cook covered under low flame for 8 to 10 minutes. (Refer Note 4)

14. Taste the curry and adjust salt if needed.

15. This is how to make the best tin fish curry without potatoes. Serve and enjoy this delicious canned fish curry recipe in Sri Lankan style.

Notes

1. If you don’t like more spiciness, reduce the amount of curry powder.

2. I instantly made coconut milk from grated coconut. If it is hard to find grated coconut, use coconut milk powder or bottled coconut milk.

3. Once add the fish pieces you should give a good care when stir and mix the curry. The fish pieces are very soft, so easily broken into little bits.

4. If you don’t want thick gravy, it is enough to cook 3 to 5 minutes under low flame.

Printable Recipe Card