Curry Powders and Blends
Fish Curry Powder
A darker, sourer blend built for fish: heavy on fenugreek, with goraka already in it.
- Fenugreek forward, the way a fish gravy needs
- Ground goraka already in the blend
- Medium roast, darker than an everyday raw powder
- No fillers, no salt, no rice flour
- Works for prawn and cuttlefish as well as fish
Available to pre-orderSKU: CC-BLD-FSH
Size: 100g
- Carefully packed and shipped to your door
- 14-day replacement on damaged items
- Secure checkout
Description
Sri Lankan fish curry is not chicken curry with fish in it, and the powder is different too. This blend runs heavier on fenugreek and coriander, lighter on the sweet spices, and carries ground goraka for the sour, almost smoky note that a proper malu kariya needs.
The southern coast cooks more fish than anywhere else on the island, and the spicing has evolved around it. Fenugreek goes in properly, not as a token pinch, because it thickens the gravy and cuts the oil in an oily fish.
Goraka is the other difference. That dried black fruit gives the sourness that lime cannot, and it is what makes ambul thiyal taste the way it does. Grinding it into the powder saves the step of hunting a piece down.
Use it the way it is meant to be used, with the fish going in late and the pot kept at a bare simmer. Boil a fish curry hard and the flesh shreds no matter how good the powder is.
How to Use
- Cook a southern-style malu kariya with coconut milk
- Rub onto fish steaks before frying
- Use as the base for ambul thiyal
- Season a prawn curry that needs more sour than heat
Cook with It
Customer Reviews
No reviews yet. Be the first to share how you cooked with it.
Frequently Asked
Sourness, and a specific kind of it. Goraka is smoky and deep in a way lime and tamarind are not, and it is what stops a rich coconut fish gravy tasting flat. Grinding it into the blend saves you sourcing and soaking a piece separately.
You May Also Like
Curry Powders and Blends
Pol Sambol Mix
The dry half of a pol sambol, ready for coconut, lime and five minutes of your time.
- Real Maldive fish, not a fish-flavoured seasoning
- Ground coarse, the way a sambol needs
- Ratio already worked out, so nothing is guesswork
Curry Powders and Blends
Meat Curry Spice Mix
A dark, heavily roasted blend for beef, mutton and pork, where a light powder would vanish.
- Roasted dark, so it survives a long simmer
- Pepper-led heat rather than chilli-led
- Cinnamon and clove for the warm background
Curry Powders and Blends
Sri Lankan Five Spice Mix
The five whole spices a temper starts with, measured out and ready for the pan.
- Whole seeds, because tempering needs them whole
- Five spices in the proportion a temper wants
- One scoop rather than five jars on the counter
Curry Powders and Blends
Sri Lankan Garam Masala
The island's version: more cinnamon, less cumin, and it goes in at the end.
- Built on Ceylon cinnamon rather than cassia
- Sweeter and warmer than the North Indian style
- A finishing spice, not a base
Free: 5 Sri Lankan Recipes for Beginners
Dhal curry, pol sambol, yellow rice and the pantry checklist.