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Morning fish curry

Morning Fish Curry

A typical Sri Lanka breakfast often consists of delicate, crispy rice pancakes or hoppers with a cooked egg on top, served with a curry and accompanied by a hot sambal! Like most breakfasts the world over, this curry is simple, fast, and can also be eaten in the evening with some rice accompanied by vegetables.

Goraka is a dried fruit that is quite acidic. In Sri Lanka, as in south India, it is soaked in water to obtain a sour infusion. I can be substituted with tamarind or lemon juice diluted in water. The garlic paste and curry can be kept for several days in the refrigerator-this is its primary appeal as a breakfast curry.


2 pieces of goraka or 4 Tbsp Tamarind pulp or juice of 2 lemons

1 lb tuna or other firm-bodied fist

1½ Tbsp Sri Lankan Red Curry

1 Tbsp Paprika

2 Garlic cloves

1tsp salt

1 cinnamon sliver


  1. 1

    Pound the goraka to soften it and soak for 5 minutes in 2 oz of warm water. (If you're using tamarind or lemon juice, dilute it in 2 oz of water as well.)

  2. 2

    Cut the fish in 1 x 1 inch cubes. Marinate with the goraka along with its infusion.

  3. 3

    Place the red curry in a mortar and grind to a powder. Add the garlic, paprika and salt and pound to make a paste.

  4. 4

    Dilute the curry paste in a pan with ½ cup of water. Add the cinnamon, the fish and the goraka with its infusion.

  5. 5

    Cook half-covered on low heat until the fish is cooked and the sauce becomes a little thick (5-7 minutes).

  6. 6

    Let rest for 15 minutes before serving.