Seafood Curry (Sri Lankan Curry)

A Taste of My Sri Lankan Heritage

This curry is personal. It is a recipe that connects me to my Sri Lankan roots, to the aromas of my grandmother's kitchen, and to the flavors of the southern coast where spice meets sea. Every time I make this, I am transported. The pop of mustard seeds in hot oil, the fragrance of curry leaves hitting the pan, the rich coconut broth simmering with shrimp, tuna, and mussels -- it is more than food. It is memory.

This was one of the first recipes I ever shared on Sugar Spice Lab because I wanted the world to taste what Sri Lankan cooking is really about: bold, fragrant, coconut-rich, and absolutely unforgettable.

Prepping the Seafood

Gently toss your shrimp and tuna cubes with a pinch of turmeric and salt. Set them aside. If you are using fresh mussels, clean them thoroughly. This light seasoning step gives the seafood a golden color and a subtle earthy flavor that carries through the curry.

Building the Aromatic Base

Heat a tablespoon of oil in a large skillet over medium heat. Add a teaspoon of mustard seeds and wait until they begin to pop and dance. This is one of my favorite sounds in cooking. Add three sliced small red onions, three cloves of minced garlic, and a tablespoon of minced ginger. Saute until golden and fragrant, about 3 to 4 minutes.

The Spice Layer

Add Sri Lankan curry powder (or garam masala), turmeric, chilli flakes, black pepper, a cinnamon stick, and curry leaves. Stir and toast the spices for one minute -- this blooms the essential oils and creates the aromatic foundation of the entire dish. Stir in a tablespoon of tomato paste and half a tablespoon of tamarind paste. Cook for another minute or two until it all blends into a thick, fragrant paste.

Coconut Milk and Seafood

Pour in 200ml of coconut milk and 100ml of water. Stir well and bring to a gentle simmer. Add the tuna cubes first and simmer gently for 4 to 5 minutes. Then add the shrimp and mussels and cook for another 4 to 6 minutes until the shrimp turn pink, the mussels open, and the tuna is cooked through. Be very careful not to overcook -- seafood should be just done, tender and delicate.

Taste, Adjust, Serve

Season with salt to taste. Let the curry rest for two minutes off the heat before serving. Serve hot with steamed jasmine rice, red rice, or roti.

Tina's Tips

• Curry leaves are essential. They are the secret ingredient that makes Sri Lankan curry taste authentically Sri Lankan. Dried curry leaves work well when fresh are unavailable -- add them to the hot oil at the start so they bloom and infuse the dish.
• Do not overcook the seafood. Shrimp go from perfect to rubbery in about 60 seconds. Watch them carefully and pull the pot off heat the moment they turn pink.
• Use tamarind for authenticity. That subtle sourness is what makes this curry different from Indian or Thai versions. If you cannot find tamarind paste, a squeeze of lime juice works in a pinch.
• Add the seafood in stages. Tuna takes longer than shrimp, so add it first. Mussels and shrimp go in together at the end. This ensures everything is perfectly cooked.
• Serve in a shallow bowl with coconut cream. Drizzle a little coconut cream on top and add a wedge of lime on the side. It looks stunning and tastes even better.