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Fish, South and Southeast Asian

Sri Lankan sardine curry with rice

Sri Lankan sardine curry is a fish dish simmered in tomato, coconut milk and spices, served over white rice. It serves 4, takes 35 minutes, is very easy to make, and costs about €2.60 per serving. The key is cooking the sardines gently, adding them at the very end so they stay whole.

Tonight, Sri Lankan sardine curry with tomato and spices, simple, budget friendly and full of flavor, served with white rice.

Sri Lankan sardine curry with rice
Total time
35 min
Difficulty
Very easy
Cost per person
€2.60
Calories per person
700 kcalcalculated by Kiloach, your weight coach
Season
Winter, Spring, Summer, Fall

This curry comes from Sri Lanka, where fish and spices meet in a tomato sauce lifted by turmeric, green chili and curry leaves. Coconut milk softens the heat without hiding the bold taste of the sardines. It's a fragrant, slightly spicy dish, with a sauce that coats the white rice perfectly.

It's the kind of dinner that breaks up your routine without taking much effort or money. Make it on a weeknight with canned sardines for speed, or take your time with fresh ones on a weekend. It suits anyone who likes bold, spiced food, a little less so kids who are sensitive to heat.

The ingredients

4 people

Fish counter

  • Fresh or canned sardines in water 600 g

Fruits and vegetables

  • Onion 2
  • Tomatoes 3
  • Garlic 3 cloves
  • Fresh ginger 15 g
  • Green chili 2

Pantry

  • Sri Lankan curry powder or regular curry powderoften in the pantry 2 tbsp
  • Turmericoften in the pantry 1 tsp
  • Coconut milkoften in the pantry 15 cl
  • Curry leaves 8
  • White riceoften in the pantry 300 g
  • Neutral oiloften in the pantry 3 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Allergens Fish

The step by step recipe

  1. Clean the fresh sardines and cut them in half. Slice the onions and tomatoes.

    Ask your fishmonger to clean the sardines for you, it saves a lot of time.

  2. Cook the onion, garlic, ginger and chilies with the curry leaves until the onion turns translucent. 6 min

    Stir often, the garlic shouldn't brown.

  3. Add the curry powder, turmeric and tomatoes, and cook until you get a thick sauce. 8 min

    Mash the tomatoes with the back of a spoon to speed things up.

  4. Pour in the coconut milk and a little water, then slide in the sardines and let it simmer gently. 8 min

    Avoid stirring too much, the sardines are delicate.

  5. Cook the white rice and serve the curry piping hot. 12 min

    A squeeze of lemon at the end brightens up the whole dish.

Our tips to get it right

  • Taste the tomato sauce before adding the coconut milk, it's the best moment to adjust salt and heat.
  • If using fresh sardines, pick firm ones and have them filleted at the counter to save time.
  • Let the curry rest off the heat for a few minutes before serving, the flavors come together even better.

The variations

  • Swap the sardines for mackerel or fresh tuna, the sauce works just as well.
  • For a vegetarian version, replace the fish with chickpeas or grilled eggplant cubes.
  • To go even faster, use a ready made mild curry powder and skip the fresh ginger step.

What to serve it with

  • Plain white rice
  • Crisp cucumber salad
  • Spiced black tea or lemon water

Storage

The curry keeps for 2 days in the fridge in a sealed container, ideally stored separately from the rice. It doesn't freeze well since the sardines fall apart when thawed. Reheat it gently on the stove with a splash of water to loosen the sauce.

Questions about this dish

Can I make this with canned sardines?

Yes, it's actually the fastest version. Drain the sardines in water well and add them only at the very end of cooking so they stay whole.

What if I don't have curry leaves?

You can skip them, the dish will still be fragrant thanks to the curry powder and ginger. Curry leaves add an extra layer of flavor but aren't essential.

Can I make the sauce ahead of time?

Yes, prepare the tomato and spice base ahead and keep it in the fridge. Add the sardines and coconut milk only when you reheat and serve.

How do I make it milder for kids?

Remove the seeds from the green chilies or use just one. You can also serve the curry with a bit of plain yogurt on the side to cool each bite.

How long does it take to make a Sri Lankan sardine curry with white rice?

Count 35 min in total, prep and cooking included. The recipe is rated “very easy”.

How many calories are in a Sri Lankan sardine curry with white rice?

About 700 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a Sri Lankan sardine curry with white rice cost?

About €2.60 per serving, or €10.40 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains fish. Always check the labels of the products you buy.

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