Sri Lanka Miris Malu Stewed Fish with Spices
Submitted by renabubniak
Miris malu is a fiery Sri Lankan fish stew. Cubed fish simmers gently with tamarind, black pepper, cinnamon, garlic, ginger, and curry leaves in a thin, punchy chili-spiked broth.
YIELD
4 servingsPREP
10 minCOOK
15 minREADY
30 minMiris malu is Sri Lankan comfort food at its most elemental. No coconut milk, no fuss, just fish and spice in perfect harmony.
Cubed fish gets dusted with turmeric and salt, then simmers in a broth built on crushed garlic, ginger, tamarind water, chili powder, and black pepper. Cinnamon sticks and curry leaves add aromatic backbone without any heaviness.
The result is a clean, fiery stew where the natural sweetness of the fish shines through layers of heat and tang.
This comes together in about 30 minutes, making it one of the quickest Sri Lankan fish dishes you can put on the table.
Pro Tips
- Use firm-fleshed fish like tuna, swordfish, or kingfish so the cubes hold their shape during simmering
- Squeeze the tamarind in warm water and strain well to get a smooth, pulp-free liquid
- Keep the simmer very gentle; vigorous boiling will break the fish apart
- Serve in a shallow bowl with plenty of the broth alongside steamed white rice
Ingredients
Directions
Wash the fish and cut into 2 to 3 cm squares.
Sprinkle with the salt and turmeric and place in a saucepan.
Crush the garlic and ginger with a pestle and mortar and soak and squeeze the tamarind in the warm water.
Pour 375 ml water on to the fish, add the garlic, ginger, tamarind water, chile powder, paprika powder, cinnamon stick, black pepper and curry leaves.
Cover the pan and simmer over a low heat until the fish is cooked.
Remove the cinnamon stick and transfer to a serving dish.
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