Sri Lankan Spicy and Sour Fish Curry (Malu Mirisata/Miris Malu)
Malu Mirisata (or Miris Malu Curry) is a Sri Lankan fish curry cooked slowly (on low heat) until spices are absorbed into the fish. This dish is named as “malu mirisata” in Sri Lanka, where “Malu” means fish, and “mirisata” means in a spicy curry. If you do not like sour dishes, please use less tamarind in this recipe. However, I love the spicy and sour mix of flavors here! I have only tried tuna fish in this recipe. If you use another type of fish for your spicy curries, let me know in the comments. This is a fish curry recipe without coconut milk, and the easiest fish curry to make!
How to Cook a Sri Lankan Tuna Fish Curry without Coconut Milk
To create this spicy fish curry, dish, onion, garlic, and green chilies are sauteed. Then tuna chunks are added along with tamarind juice and spices. The fish is cooked on low heat until it has absorbed the sourness of the tamarind and spiciness of the pepper powder and red chillie powder.
What Ingredients do you need to cook this Malu Mirisata Curry?
To cook this easy miris malu curry, you need the following ingredients (including curry spices) :
- Tuna fish
- Onions
- Garlic cloves
- Green Chili
- Curry leaves (optional)
- Turmeric powder
- Red Chillie powder
- Black pepper powder
- Tamarind Juice/Goraka
- Salt
Tips and Tricks to cook a Sri Lankan Fish Curry (Malu Mirisata)
- This tuna fish curry is a very sour and spicy dish. You can use less tamarind to lessen the sourness or less pepper powder/red chilli powder to lessen the heat
- See tips on how to use tamarind juice in cooking
- Do not omit garlic in this miris malu recipe, since it adds alot of flavor to the dish
What to serve with Malu Mirisata?
In Sri Lankan cuisine, this flavorful dish is generally served on a bed of hot white rice. Since this tuna fish curry is spicy and sour, it pairs well with any mild dish. Other Sri Lankan curries or side dishes you can serve with this miris malu curry are:
• Mild Dhal Curry – The most delicious vegan side dish to serve with ANY curry, rice, naan, or bread (or a mild potato curry)
• Beetroot Curry – This is a sweet Sri Lankan curry, and will pair well with the spicy mushroom curry
• Green leaves mellum – Any side dishes cooked with using shredded coconut will pair well with this spicy sri lankan fish curry. Try these cabbage leaf mallum, gotu kola mallum or pol sambola recipes for a great addition!
• Appetizers – Add these tuna fish cutlets for a crispy addition to your meal!
• Instead of rice, you can also serve with string hoppers/bread or roti!
Sri Lankan Spicy and Sour Fish Curry (Malu Mirisata)
Ingredients
- 1 Tuna steak Between 0.5 - 1 lb
- 1/2 Red Onion
- 4 Garlic cloves
- 4 Thai chillies
- 1/2 cup Water
Seasoning
- 1/4 tsp Turmeric
- 1 tsp Salt
- 1 tsp Pepper
- 1 tsp Chillie powder
- 1 tsp Tamarind concentrate
Instructions
- Cut tuna into medium sized pieces, and place in a bowl
- Chop onions, garlic and green chillies and add to bowl
- Add turmeric, salt, pepper, and chillie powder to the tuna, onion, garlic, chillie mix
- Mix tamarind concentrate in 1/2 cup of water, and mix well with other ingredients
- Add mixture to a pan, and cook covered on low heat for 30 mins
- Open cover and cook on medium heat for 5-10 mins until the curry thickens
- Serve with white rice, bread or naan!
Notes
- This fish curry is very sour and spicy
- Using more tamarind concentrate will make the dish extremely sour
- To increase spiciness, add more thai chillies or chillie powder
- Do not omit garlic in this recipe
How to cook a Sri Lankan Fish Curry (step by step with pictures)
Ingredients to cook a Sri Lankan Fish curry (malu mirisata) – Half a red onions, few thai chillies (or use any chilli you prefer), and few garlic cloves
A tuna steak sliced into few pieces.
Add the sliced tuna and chopped vegetables into one bowl
Add all the seasoning spices (turmeric, red chilli powder, black pepper powder and salt) and season the fish well. Add the tamarind concentrate dissolved in some water.
Add the seasoned tuna and chopped vegetable mixture into a pan, and cook on low heat with a closed lid for about 20 minutes until the tuna is cooked well. No oil needed!
open the lid and cook on medium heat for about 10 more minutes until the curry thickens and darkens like the picture below. Enjoy your spicy Sri Lankan fish curry or malu mirisata!
For the simplest, yummiest Sri Lankan meal, serve with some spicy dhal curry, pearl onions and hot white rice!
