Red Fish Curry with Shallots

Red Fish Curry with Shallots

A hot seafood curry with daring spices and a lemony kick, best served with a plate of steaming rice.

  • Recipe serves:5 to 6
  • Preparation Time15 Minutes
  • Cooking Time20 Minutes


  • 250g tuna
  • 1 medium-sized onion, chopped
  • 100g shallots
  • 2 garlic cloves, chopped
  • 2 green chillies, cut julienne
  • 1 teaspoon crushed ginger
  • 1 cinnamon stick
  • 1 teaspoon lemon grass
  • 1 packet Knorr Chinese Chilli Recipe Mix
  • 1 teaspoon ground turmeric
  • 1 tablespoon oil
  • Salt to taste
  • 1 tablespoon lime juice
  • 1 ½ cups water
  • Oil to blanch shallots
  • Rampe & curry leaves


  • Heat oil in a pan and blanch shallots. Drain and set aside.
  • In a separate pan heat 1 tablespoon of coconut oil. Add in the onion, garlic, ginger, lemon grass, cinnamon stick, rampe and curry leaves.
  • When fragrant add the fish and turmeric. Sauté for 2 to 3 minutes.
  • Dilute Knorr Chinese Chilli Recipe Mix with water and pour it into the pan. Finally add green chillies and blanched shallots.
  • Cook till the water evaporates and the spice mixture coats the fish well.
  • Season to taste, mix in the lime juice and turn off the heat.
  • Fish recipes like these make the best kinds of Sri Lankan foods to serve with rice.