Fish Bolle Curry

Preparation info

  • Serves

    4 to 5

    • Difficulty

      Easy

Appears in

Mangoes & Curry Leaves

By Jeffrey Alford and Naomi Duguid

Published 2005

  • About

This is a popular Sri Lankan dish, made in a great many different ways, depending upon where on the island you are and who is cooking. Fish is an all-important part of the cuisine of Sri Lanka, as one would expect on an island. The fish is quickly processed to a paste with curry leaves and chiles, mixed with garlic, ginger, and onions, and then shaped into flavorful aromatic balls. They simmer in an easy coconut milk sauce and then they’re done!