As we all know, tamarind juice is one of the main ingredients for making a fish curry. But, there is a way to make fish curry without tamarind juice. Also, you don’t need to add curry powder or chili powder, thus the people who don’t like to eat spicy foods may love to eat this fish curry. You can use any kind of fish to this recipe, but here I’m going to use Sprat fish.
Are sprats good for your health? Definitely, they are good for your health. Basically, fish is one of the healthy non-vegetarian foods and sprats are best among fishes. This small fish contains a lot of nutrients. Sprats are very rich in calcium which is really good for your bones, teeth and hair growth. Besides, sprats are rich in potassium, magnesium, vitamin B1, vitamin B2, zinc, phosphorous etc. Also, it is a brilliant source of omega-3 fatty acids. So, it is very easy to categorize this recipe as a healthy one.
This fish curry without tamarind and chili powder is a good combination with rice. You can also eat this particular dish with bread, string hoppers, and pittu. Alright, let’s see how to make Sri Lankan style sprat fish curry without tamarind juice and chili powder.
- My Favorite Combo 1: Rice + This Recipe + Spinach Curry + Spicy Fish Curry
- My Favorite Combo 2: Bread + This Recipe + Coconut Sambal
- My Favorite Combo 3: String Hoppers + This Recipe + Coconut Sambal
Sprat Fish Curry without Tamarind and Chili Powder
Ingredients
- Fish (Sprat) – 100g
- Tomato – 75g
- Onion – 50g
- Green Chili – 3 to 5
- Thin Coconut Milk – 350ml
- Water – 150ml
- Curry Leaves – Few
- Turmeric Powder – ¼ Teaspoon
- Salt – As you need
- Lime – ½
Instructions
1. Take the sprat fish and clean it carefully. Rinse it well at least 2 or 3 times and keep aside.
2. Get ready with chopped onions, sliced green chilies, curry leaves, sliced tomatoes, turmeric powder, half of the lime, and salt. (Refer Note 1)
3. Extract thin coconut milk from grated coconut and get ready with normal water. (Refer Note 2)
4. Place the pan on top of the stove. Add well-cleaned sprat fishes, onions, curry leaves, green chilies, turmeric powder, and salt.
5. Now add the water, mix everything and switch on the flame.
6. Cook covered under the high flame for 3 to 5 minutes.
7. Add the tomatoes and cook covered again under the high flame for 1 or 2 minutes.
8. Now add the coconut milk and cook uncovered under medium flame for 2 to 4 minutes.
9. During these 2 to 4 minutes, you will see the milk foams up occasionally. On those times you should stir constantly as shown in the picture below.
10. Turn off the flame and add lime juice.
11. Mix everything well and taste the curry. Adjust salt and lime if you need.
12. Serve and enjoy this delicious Sri Lankan style fish curry without tamarind juice and chili powder.
Notes
Note 1: Don’t reduce the green chili only because it’s spicy. You won’t feel any spiciness in this dish. In fact, green chilies give some extra taste to this dish.
Note 2: Here I used instant coconut milk from grated coconut. If it is hard to find grated coconut, you can use coconut milk powder or bottled coconut milk.
Printable Recipe Card
- Fish (Sprat) - 100g
- Tomato - 75g
- Onion - 50g
- Green Chili - 3 to 5
- Thin Coconut Milk - 350ml
- Water - 150ml
- Curry Leaves - Few
- Turmeric Powder - ¼ Teaspoon
- Salt - As you need
- Lime - ½
- Take the sprat fish and clean it carefully. Rinse it well at least 2 or 3 times and keep aside.
- Get ready with chopped onions, sliced green chilies, curry leaves, sliced tomatoes, turmeric powder, half of the lime, and salt. (Refer Note 1)
- Extract thin coconut milk from grated coconut and get ready with normal water. (Refer Note 2)
- Place the pan on top of the stove. Add well-cleaned sprat fishes, onions, curry leaves, green chilies, turmeric powder, and salt.
- Now add the water, mix everything and switch on the flame.
- Cook covered under the high flame for 3 to 5 minutes.
- Add the tomatoes and cook covered again under the high flame for 1 or 2 minutes.
- Now add the coconut milk and cook uncovered under medium flame for 2 to 4 minutes.
- During these 2 to 4 minutes, you will see the milk foams up occasionally. On those times you should stir constantly.
- Turn off the flame and add lime juice.
- Mix everything well and taste the curry. Adjust salt and lime if you need.
- Serve and enjoy this delicious Sri Lankan style fish curry without tamarind juice and chili powder.
Note 2: Here I used instant coconut milk from grated coconut. If it is hard to find grated coconut, you can use coconut milk powder or bottled coconut milk.
You May Like: Sri Lankan Style Spicy Fish Curry Recipe (Video)
This is how to make Sprat fish curry without tamarind and chili powder. It’s very tasty and you can make this quickly at home. When you have all the ingredients, give a try on this delicious Sprat fish curry without tamarind.
If you have any doubts or suggestions, feel free to write that in the comment box below. Also, you can share this recipe with your friends and family by clicking one of the social share buttons below.
It’s hard to get Sprat fish in our area. But if I have a chance to get some, I won’t miss this sothi dish. Thank you Rocy.