Introduction
Sri Lanka doesn't believe fish should be boring. Coconut milk. Curry leaves. Garlic. Ginger. Lime. Chilli. Layer after layer of flavour built around fresh fish and spices that warm rather than overwhelm. This is the sort of food served near the coast while fishing boats head back into harbour and the smell of curry leaves drifts through the evening air. The air fryer works brilliantly here because the curry gently thickens while the fish stays soft, flaky, and loaded with flavour. Rich. Fragrant. Proper island comfort food.
You’ll Need
500g white fish fillets (cod, snapper, sea bass, hake, or tilapia), cut into large chunks
1 small onion, sliced
2 cloves garlic, crushed
1 tsp grated ginger
1 green chilli, sliced
200ml coconut milk
1 tsp curry powder
½ tsp turmeric
1 tsp smoked paprika
1 tsp sea salt
½ tsp black pepper
1 tbsp lime juice
1 tbsp olive oil
Small handful fresh coriander, chopped
For the Pot
Few curry leaves (if available)
1 small tomato, diced
Optional but Dangerous
Steamed jasmine rice
Flatbreads
Extra chilli
Lime wedges
Method
Preheat your air fryer to 190°C.
Add the onion, garlic, ginger, chilli, tomato, curry leaves, and olive oil to a foil tray or heatproof dish.
Air fry for 4–5 minutes until softened and fragrant.
Stir in the coconut milk, curry powder, turmeric, smoked paprika, salt, black pepper, and lime juice.
Mix thoroughly.
Add the fish pieces and gently coat in the curry sauce.
Return to the air fryer and cook at 190°C for 12–14 minutes until the fish flakes easily and the sauce thickens slightly.
Stir once carefully halfway through cooking.
Allow the curry to rest for 1 minute before serving.
Finish with fresh coriander and lime wedges.
Serve immediately with rice or flatbreads if using.