Sri Lanka Fish Sothi

Tips for Making Fish Sothi:

1. Choose Fresh Fish:
   • Use firm, fresh fish like seer fish (vanjaram), kingfish, or salmon. Avoid overly delicate fish that may break apart during cooking.

2. Balanced Spices:

   • The key to Fish Sothi is the balance of spices. Use a mix of turmeric, green chilies, and curry leaves for flavor. Avoid overpowering the dish with too much spice.

3. Fresh Coconut Milk:

   • Use fresh coconut milk for the best flavor. If using canned coconut milk, ensure it’s of good quality and not too thick.

4. Tamarind for Tanginess:

   • Add a small amount of tamarind paste or extract to give the dish a slight tangy flavor. Don’t overdo it, as the coconut milk should remain the dominant taste.

5. Temper the Spices:

   • Temper mustard seeds, cumin seeds, and curry leaves in coconut oil for an authentic flavor. This step enhances the aroma and taste.

6. Cook Fish Gently:

   • Add the fish pieces towards the end of cooking to prevent them from overcooking and breaking apart. Simmer gently until the fish is cooked through.

7. Avoid Overcooking Coconut Milk:

   • Coconut milk can split if boiled for too long. Add it towards the end and simmer on low heat.

8. Garnish Well:

   • Garnish with fresh coriander leaves or curry leaves for a fresh, aromatic finish.

9. Adjust Consistency:

   • Fish Sothi should have a slightly thick, creamy consistency. Adjust the amount of coconut milk and water to achieve this.

10. Serve Fresh:

    • Fish Sothi tastes best when served fresh and hot with steamed rice, idli, or dosa.

Basic Ingredients for Fish Sothi:

• Fish (cleaned and cut into pieces)
• Coconut milk (thick and thin)
• Turmeric powder
• Green chilies
• Curry leaves
• Mustard seeds
• Cumin seeds
• Tamarind paste
• Coconut oil
• Salt to taste

• Coriander leaves (for garnish)