Recipe: How to make Chef Rishi Naleendra’s Sri Lankan Yellow Fish Curry

Before Assam curry for dinner, how about Sri Lankan curry for lunch?

It doesn't matter if you are an avid curry lover or someone new to the savoury dish, Chef Rishi Naleendra’s Sri Lankan Yellow Fish Curry's got you covered. The curry is mild on taste and fuss-free to make. Toss together a couple of vegetables for a balanced meal, and add a squeeze of lime for an extra pop of flavour. While any fish will do, Monkfish is recommended for its meaty texture. However, remember to stir the dish gently and take care not to break the fish while cooking as it contains a lot of milky juices.

Curry Favour by Chef Rishi Naleendra
Sri Lankan Yellow Fish Curry

Note: Recipe is not 100 percent exact as all chefs on the show made room for free play and approximation common in home cooking.



400ml coconut milk
200ml water
2 cloves garlic (finely chopped or grated)
1 inch ginger (finely chopped or grated)
1 mild green chilli
1 medium onion
1 medium eggplant (cut into bitesized pieces)
1 teaspoon tumeric
1/2 teaspoon fenugreek seeds
1/2 teaspoon salt 


4 fish fillets
2 tomatoes (quartered)
1 lime 


1 tablespoon coconut oil
1 sprig curry leaves
1/2 teaspoon black mustard seeds
2 dried red chilli


1.      Place all the ingredients from A into a large saucepan.

2.      Bring to a simmer and cook for 10 minutes, uncovered.

3.      Add the fish and tomatoes from B and cook for another 10 minutes or so, until the fish is done.

4.      Turn the heat off. Take a ladle of the curry and mix the juice from one lime in. Now pour this mix back into the saucepan and stir well but gently.

5.      Do not break the fish up. Check the seasoning and add more salt if necessary.

6.      Heat the coconut oil in a small frying pan over medium heat until the oil is hot but not smoking.

7.       Add all ingredients in C and fry for about 10 seconds and immediately, pour this hot oil mix all over the fish sothi and serve immediately.

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