🍇 The most remarkable quality of this Shiraz lies in its intense complexity, not just its boldness. With a deep profile of ripe black fruits and plum, its true highlight is the peppery spice and subtle earthy notes. Sri Lankan fish curry pairs perfectly, with spices like turmeric, cumin, and chili heat complementing the wine's peppery undertone. Rich coconut milk softens the heat and enhances the wine's fruity character. Together, they balance heat, depth, and richness, creating a culinary adventure that’s more than a pairing—it’s a sensory conversation.
Ingredients - Fish marinade (Serves 2)
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2 x Tuna Steaks
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1 tsp sea salt
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¼ tsp turmeric powder
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1 tsp Roasted Sri Lankan Curry Powder or Unroasted Sri Lankan Curry Powder
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½ tsp ground black pepper
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½ tsp Kashmiri Chilli Powder
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Sea Salt & ground black pepper
Ingredients for curry
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1 onion,2 cloves garlic & 1 small piece of ginger
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10 curry leaves
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2 green chilli (split lengthwise)
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½ tsp turmeric and ground cardamom
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2 tsp Sri Lankan curry powder
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¾ tbsp kashmiri chili powder and cayenne pepper
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1 cinnamon stick, 1 tsp tamarind paste
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2 cups coconut milk, Salt & pepper
Instructions
- Cut the fish into 2 - 3 inch pieces
- Place the fish in a bowl, along with all the other marinade spices. Mix to coat and let the fish marinate for 10 - 20 minutes.
- For the curry, Heat 2 tbsp of oil , add the onion, garlic and ginger, and saute until softened.
- Add the curry leaves, green chili, turmeric, curry powder, cardamom, black pepper, cayenne pepper and cinnamon stick.
- Saute for about 30 - 60 seconds. Add the fish and tamarind, and gently mix until the fish is coated with all the spices.
- Bring the curry to a boil over medium heat. Then simmer, and simmer for about 20 minutes.
- Let the curry sit for at least another 10 minutes if you can, before serving. This allows the flavours to develop further.
- Serve the fish curry with rice or paratha, and other curries or side dishes. Add the coconut milk and stir it in.
Sri Lankan Fish Curry
