Malu Kirata: Sri Lankan Fish Coconut Milk Curry Redefined

Malu Kirata is a traditional Sri Lankan fish curry, typically made with fish, coconut milk, and a blend of spices. (KIRI HODI: SRI LANKAN EGG COCONUT MILK STEW). While I don’t have the exact recipe, I know it features fish in a coconut milk curry or gravy. Inspired by this dish, I created my own version of Malu Kirata, or Sri Lankan Fish Coconut Milk Curry. It may not be the traditional recipe, but it's definitely worth trying (MEEN PUTTU).

Fish is a staple in my cooking, especially since it's my husband's favorite. I love experimenting with different styles, and one of my go-to methods is frying mackerel, which resembles the Sri Lankan style known as Maalu Badun. Here's my take on Sri Lankan-style fried fish, as well as another favorite, Kehel Kole Maalu (Banana Leaf Fish).

Maalu Badun (Sri Lankan Fish Fry)
Ingredients
2 pieces of mackerel
1 tsp fish curry powder
½ tsp turmeric powder
½ tsp ginger paste
½ tsp lime juice
Salt to taste
Oil as needed

Method
Marinate the fish with all the ingredients except the oil.
Use a fork to gently poke all over the fish, allowing the marinade to seep in.
Set aside in the fridge for at least one hour.
Heat oil and fry the fish on both sides until golden brown.

Kehel Kole Maalu (Banana Leaf Fish)
Ingredients
For marination
2 pieces of mackerel fish
1 tsp turmeric powder
2 tsp chili powder
½ tsp crushed black pepper
1 tsp ginger juice
1 tsp garlic juice
2 tsp lime juice
Salt to taste

Other ingredients
Coconut oil for pan frying
Sliced red onions
Curry leaves
Banana leaves

Method
Marinate the fish with the ingredients listed for marination. 
Use a fork to gently poke through the fish for better absorption.
Place the marinated fish in the fridge for at least an hour.
Lay a banana leaf on a flat pan.
Pour oil over the banana leaf and place the fish on it.
Cook the fish through on both sides.
Once cooked, switch off the heat and add the onions and curry leaves around the fish.

This banana leaf fish fry can be paired with a simple yogurt dip made from yogurt, sliced curry leaves, chopped shallots, and salt.

In my version of Malu Kirata, the fish is pre-fried, and you can use these two recipes for frying the fish. Whether you want to add the curry leaves and onions from Kehel Kole Maalu is entirely up to you.

Now, let's get to the main highlight: the recipe for Malu Kirata. This version involves a different style of frying the fish, which is then added to the coconut milk gravy. This is my original take, not adapted from other recipes.

Ingredients
For the Fish
2 medium-sized Indian mackerel, cut into bite-sized pieces
1 tsp corn flour
1 tsp rice flour
1 tsp turmeric powder
1 tsp plain curry powder
Salt to taste
Oil for frying

** Marinate the fish with all ingredients except the oil for at least one hour. The corn flour and rice flour help prevent the fish from breaking while frying and create a crispy outer layer.

Ingredients
For the Coconut Milk Curry
1 cup thick coconut milk
1 tomato, sliced
1 medium-sized red onion, sliced
1/2-inch ginger, sliced
1 red chili, sliced
1 tsp fenugreek seeds
2 tsp turmeric powder
2 cups water
Lime juice to taste
2 stalks of spring onion, sliced
Salt to taste

Method
For the Fish
Heat oil in a pan. Once heated, fry the fish in batches.
Remove and set aside.

For the Coconut Milk Gravy
In a pot, add tomato, onion, ginger, chili, fenugreek seeds, and water.
Simmer until the vegetables are soft.
Pour in the coconut milk, lime juice, and salt.
Simmer again (do not over-boil to prevent the coconut milk from splitting).
Turn off the heat and add the fried fish.
Sprinkle spring onion on top.