Sri Lankan Red Curry with Coconut Sambol

5/5 from 5 Customers

Sri Lanka is known for the fragrance and colour of its cuisine, with the key spices including cinnamon, mustard, curry leaves and plenty of chilli. They all appear here in this delicious fish curry, which in Sri Lanka would be known as miris malu (or chilli fish). The coconut sambol served on the side is perfect for tempering the heat of the curry.

15 minutes

35 minutes


In stock

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Curry Leaves: curry leaf
Ground Spices: Kashmiri chilli, chilli, coriander, brown MUSTARD, cinnamon, cumin, basmati rice, black pepper, fennel, fenugreek, turmeric, cloves, curry leaf, green cardamon
Sambol Spices: green bell pepper, green chilli, curry leaf

May contain traces of celery and sesame
Allergens are listed in CAPITALS

500g firm-fleshed fish fillets or diced chicken, or cauliflower florets for a veg version
1 large red onion
4 cloves of garlic
Fresh ginger
1 tomato
2 limes
200ml full fat coconut milk
30g desiccated coconut
2 tbsp tomato puree
A pinch of sugar
Rice to serve

  • Large lidded pan
  • Mixing bowl

Product Rating (5):


Great gifts and they have been very well received. Fab recipes

Spicery Customer

Always good service

Spicery Customer

Good curry, with a nice kick. I used prawns in mine, worked a treat.

Spicery Customer


Julie Adams


Love it, thoroughly enjoyed it

Spicery Customer

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