Sri Lanka Malu Hodhi (Fish Curry)
Submitted by suebee
Sri Lankan fish curry (Malu Hodhi) simmered in coconut milk with turmeric, coriander, fennel, and curry leaves. A fragrant, mildly spiced seafood curry ready in 35 minutes.
YIELD
6 servingsPREP
15 minCOOK
20 minREADY
35 minMalu Hodhi is the fish curry you will find simmering in kitchens across Sri Lanka, from Colombo to the southern coast. It is comfort food in the truest sense: uncomplicated, aromatic, and deeply satisfying.
The spice blend here is gentle rather than fiery. Turmeric, coriander, fennel, and a whisper of chili powder build warmth without overwhelming the delicate fish. Coconut milk ties everything together into a silky, golden sauce that begs to be spooned over rice.
Curry leaves and a squeeze of fresh lime at the end lift the whole dish with a brightness that lingers.
Pro Tips
- Use a firm-fleshed fish like kingfish (thora), seer fish, or snapper. Softer fish will break apart in the simmering sauce.
- Do not stir aggressively once the fish is added. Gently swirl the pan instead to keep the pieces intact.
- Fresh curry leaves make a real difference. Dried ones lose much of their fragrance. Look for them at South Asian grocery stores or freeze fresh ones for later use.
- Simmer on low, not medium. A gentle bubble preserves the texture of the fish and lets the spices bloom slowly into the coconut milk.
- Add the lime juice only at the very end. Acid added too early can cause the coconut milk to split.
Variations
- Creamy Malu Hodhi: Use thick coconut cream instead of regular coconut milk for a richer, more luxurious sauce.
- Tamarind Fish Curry: Replace lime juice with a tablespoon of tamarind paste for a tangier, more southern Sri Lankan flavor profile.
- Egg Curry (Bittara Hodhi): Swap the fish for halved hard-boiled eggs and simmer just long enough to warm through.
Ingredients
Directions
Cut the fish into 8 pieces or as desired.
Wash well, pat dry, sprinkle with salt and turmeric and set on one side.
Slice the onion and tomatoes, crush the garlic and powder the cloves and cardamoms.
Heat the oil and when hot add the onion, garlic and curry leaves.
Add the tomatoes and cook for a couple of minutes. Add the cinnamon stick, chile powder, paprika powder, coriander powder and fennel and cook for a few minutes.
Pour in the coconut milk, add the fish and bring to the boil.
Then lower heat and allow to simmer until the fish is cooked.
Discard the cinnamon stick and transfer to a serving dish.
Sprinkle with lime juice before serving.
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