Miris Malu: Claypot Sri Lankan Mango Fish Curry

(Updated Version)

Miris malu is a cherished Sri Lankan dish (SRI LANKAN CARROT SAMBOLA), celebrated for its bold flavors and spicy essence. The name "miris malu" translates to "spicy fish" in Sinhalese, and this curry lives up to its name with fresh fish simmered in a rich, aromatic gravy. In Ms. Nava’s traditional version, a touch of green mango adds a unique twist. As a Malaysian Indian, this familiar ingredient introduces a natural tang that beautifully complements the thick, spicy curry, resulting in a dish with tender fish pieces immersed in a flavorful sauce. Although I had the pleasure of tasting some of Sri Lanka’s finest fish curries during my visit (KATARAGAMA SACRED TRIALS), I did not encounter one with mango. I wonder why that is (COLOMBO DISCOVERY).

Ms. Nava’s Miris Malu also honors the essence of Sri Lankan (SRI LANKAN COCONUT MILK STEW) culinary tradition through its preparation in a claypot. Cooking in a claypot invokes a deep sense of nostalgia, reminiscent of the methods used by our ancestors. I recall my grandmothers and mother cooking in claypots, with my grandmothers especially, often atop a wood flame. The slow, steady heat of a claypot creates a profoundly comforting cooking experience, tenderly coaxing out the flavors of the ingredients and enhancing the dish's taste. Cooking in a claypot not only respects tradition but also makes the dish even more delicious.

When using a claypot, it is essential to manage the heat carefully. Once the pot reaches its optimal temperature, it continues to cook the food with the residual heat, so it's important to keep the heat low. For safety, handle the claypot with thick cloths to avoid burns, and be cautious as the boiling curry can easily spill over. The careful control of heat and respectful handling of the claypot are not just practical steps but also a homage to the rich culinary heritage passed down through generations.

 

Ingredients 

For the Curry Paste

1 tbsp coriander seeds

1 tsp fennel seeds

1 tsp cumin seeds

1 1/2 tsp black pepper seeds

Dried red chilies to taste

Lightly pan-fry these spices to release their aroma (avoid over-frying), then blend with a little water into a smooth paste.

Other Ingredients

1 black pomfret, cleaned and cut into pieces

1 unripe or semi-ripe mango, cut into pieces with the skin

7 shallots, peeled and smashed

1 tbsp ginger paste

1/2 tbsp garlic paste

3 sprigs curry leaves

1 medium tomato, sliced

1 cup thick coconut milk

Tamarind juice to taste (if needed)

1/4 cup oil

Salt to taste

Water as needed

 

Method

Heat the claypot and add oil.

Sauté shallots, ginger paste, garlic paste, and curry leaves.

Add the curry paste and cook, stirring until aromatic and the oil separates.

Incorporate the tomato and stir.

Add enough water to create a gravy.

Add the fish and salt, stirring gently.

Simmer until the fish is three-quarters cooked.

Introduce the mango and cook until both fish and mango are tender.

Pour in the coconut milk, stirring gently to avoid breaking the fish.

Taste and adjust with tamarind juice if needed.

Heat briefly and then remove from heat.