Indulge your taste buds in a captivating culinary journey to Sri Lanka, where the flavors of the ocean blend with aromatic spices to create a masterpiece known as Ayilai Meen Curry. This dish captures the essence of Sri Lankan cuisine, showcasing the country's love for seafood and its vibrant spice palette. Prepare to be mesmerized by the tantalizing combination of tender Ayilai fish, rich coconut milk, and a medley of spices that will transport you to the tropical shores of Sri Lanka. Get ready to savor every spoonful of this delectable seafood sensation!
Ayilai Meen Curry: Unveiling Sri Lanka's Seafood Sensation!
Rated 5.0 stars by 1 users
Category
Fish Curry
Servings
4
Prep Time
20 minutes
Cook Time
45 minutes
Indulge your taste buds in a captivating culinary journey to Sri Lanka, where the flavors of the ocean blend with aromatic spices to create a masterpiece known as Ayilai Meen Curry. This dish captures the essence of Sri Lankan cuisine, showcasing the country's love for seafood and its vibrant spice palette. Prepare to be mesmerized by the tantalizing combination of tender Ayilai fish, rich coconut milk, and a medley of spices that will transport you to the tropical shores of Sri Lanka. Get ready to savor every spoonful of this delectable seafood sensation!
Author:Sindhu
Ingredients
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500 grams Ayilai fish fillets
1 large onion, finely chopped
3 cloves of garlic, minced
1-inch piece of ginger, grated
2 green chillies, sliced (adjust according to your spice preference)
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1 sprig of curry leaves
2 tablespoons vegetable oil
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1 teaspoon mustard seeds
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1 teaspoon fenugreek seeds
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1 teaspoon turmeric powder
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1 teaspoon chili powder
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1 teaspoon coriander powder
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1 cup thick coconut milk
Salt to taste
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Fresh coriander leaves for garnish
Directions
Start by cleaning the Ayilai fish fillets thoroughly under cold running water. Pat them dry with a paper towel and cut them into medium-sized pieces. Set aside.
In a large skillet or deep-bottomed pan, heat vegetable oil over medium heat. Add the mustard seeds and fenugreek seeds. Allow them to sizzle for a few seconds until the mustard seeds start popping.
Now, add the finely chopped onions, minced garlic, grated ginger, sliced green chilies, and curry leaves to the pan. Sauté the mixture until the onions turn golden brown and aromatic.
Reduce the heat to low and add the turmeric powder, chili powder, and coriander powder to the pan. Stir well to coat the onions and spices evenly. Cook for a minute or two to release the flavors of the spices.
Carefully add the Ayilai fish pieces to the pan, gently tossing them with the onion-spice mixture to coat them evenly. Be gentle to avoid breaking the fish pieces.
Pour in the thick coconut milk, season with salt according to your taste, and give it a good stir. Cover the pan and simmer the curry on low heat for about 20–25 minutes, or until the fish is cooked through and tender.
Once the fish is cooked, remove the pan from the heat and let it sit for a few minutes to allow the flavors to meld together.
Garnish the Ayilai Meen Curry with freshly chopped coriander leaves, and it's ready to be served. Pair it with steamed rice or hoppers (traditional Sri Lankan pancakes) to complete the meal.