Sri Lankan Fish Curry/Malu Hodhi - Boosting Mental Health with Tradition

Ms. Nava presents a cherished Sri Lankan dish - Malu Hodhi/fish curry (MIRIS MALU/SRI LANKAN CLAYPOT FISH CURRY)  While she may not be a culinary hero in the traditional sense, her passion for cooking and dedication to preserving authentic flavors shine through in every dish she prepares. Cooking is more than just preparing food; it’s about nourishing the body, mind, and soul. Did you know that the food we eat plays a significant role in our mental well-being, subtly influencing our mood and overall health?

Curries, rich in spices like turmeric, ginger, and chili peppers, offer more than just a burst of flavor- they’re also believed to support mental well-being. These spices have long been appreciated for their comforting qualities, making curries a popular choice for those seeking warmth and balance. When it comes to fish curry, the benefits are even more pronounced. Fish, especially when simmered in a spicy, aromatic curry, is known for its nourishing properties, helping to uplift both mind and body.

Coconut milk (MALU KIRATA/SRI LANKAN COCONUT MILK CURRY) a staple in many curries, adds a creamy texture and depth of flavor that is both comforting and satisfying. Its richness perfectly complements the spices and fish, creating a dish that is not only delicious but also nourishing for the soul. This holistic approach to cooking, where every ingredient plays a role in nourishing both the body and the mind, is what makes Ms. Nava’s Miris Malu/Sri Lankan Fish Curry special (NEGAMBO SRI LANKA & GALLE, SRI LANKA).

Ingredients

¾ kg Indian mackerel, cut and tossed in turmeric powder

1 ½ cups medium consistency coconut milk

1 tbsp ginger paste

1 tbsp garlic paste

4 shallots, sliced

Spices: cinnamon, cardamom, and cloves (lightly bruised)

3 green chilies, cut into two

A handful of curry leaves

Plain chili powder (adjust according to your desired spice level)

1 tbsp cumin powder

1 tbsp coriander powder

1 big tomato, sliced

3 tbsp coconut oil

Salt to taste

Method

Heat oil in a pan, and add the ginger paste and garlic paste. Stir until aromatic.

Add the spices and shallots, cooking until the shallots turn golden.

Introduce the curry leaves and green chilies, giving them a quick stir.

Add the chili powder, cumin powder, coriander powder, and sliced tomatoes. Stir well for a minute or two.

Add the fish pieces and let them cook gently in the spices.

Pour in the creamy coconut milk, stir, and allow the curry to simmer until the fish is fully cooked and the flavors meld together.

Once done, switch off the heat.