Small fish are a good source of protein and good for health if you eat non-veg food. On the other way, small fish are with lower mercury level. But, most don’t like to eat small fish because of the small bones. If you eat, you have to be more careful. Usually, I also prefer to deep fry small fish, but still I cook those in a curry.
This is a simple way of cooking fish in Sri Lankan style. It requires only few ingredients. Gamboge will add sour taste to the curry and you can replace it with tamarind.
Sometimes I add thick coconut milk to this curry once fish is cooked well. It is optional and you’ll get a different taste from the same curry.
Here is my recipe for Sri Lankan style small fish curry. Try it if you like small fish in different recipes.
Ingredients (2-3 servings)
8-10 nos of small fish (any type of fish as per your choice)
2-3 tspn red chili powder
¼ tspn turmeric powder
1 tspn black pepper
2-3 pieces of gamboge
3-4 cloves of garlic, crushed
3-4 small red onions sliced
1 sprig of curry leaves
1 inch piece of rampa/pandan leaves ( optional)
1 inch piece cinnamon
Salt as per taste
Clean fish, remove the ends and parts inside the head.
Grind black pepper coarsely.
Keep cleaned fish in a pot.
Add all the mentioned ingredients and add a cup of water.
Cook fish for about 15 minutes or until the fish is well cooked. Cook in a low flame.
Adjust salt as per taste.
It is ready to serve with plain rice.
Note:You can use tarmarind instead of gamboge(Goraka)