Malu mirisata (Spicy Fish curry)

Malu Mirisata (spicy fish curry) 

Sri Lanka as a Island, there are different types of fish around the country. Linna, para, tuna (Kelawalla/Balaya), Seer fish( thora malu) , Alaguduwa, kumbalawo, Gal malu, thalapath are some of the famous fish that can use to make spicy fish curry. First need to clean the fish well by washing and remove the unwanted parts from the fish. then make pieces and keep it side. There are few different ways to make the spicy fish curry. one method is to add all the ingredients with the fish and cook with water. Other method is make the gravy first and add the fish at the end to the gravy and cook. Also some time it is cooking with water and coconut milk together as well. it is important to have red chili power, goraka, salt, turmeric power, curry power, curry leaves, tomato, fenugreek, pandan leaves, onion, garlic, green chili, cinnamon, cardamon, cloves, to make the curry. Goraka is an important spicy to add when it is cooking fish curry. Other than that fish curry can make as Malu sudata/ Kirata or as malu ambultiyal or kiri Malu likewise. Fish is high with protein and it is important nutrition to have. Sri Lankans eat fried fish, fish curry, fish as dry dish, and etc methods.