මාළු ස්ටු රසටම හදන්නේ මෙහෙමයි | Fish Stew Recipe Sinhala | Malu Stew | Fish Bistake
Discover the authentic taste of Sri Lanka with this gorgeous Fish Stew—a celebrated coastal dish that combines fresh sailfish with warming spices like cardamom, cinnamon, and cloves. The recipe builds layers of flavour with ginger, garlic, and a touch of vinegar for brightness, creating a rich, savoury broth that's comfort food at its finest. Whether you're a seafood lover or seeking an easy weeknight dinner, this stew delivers restaurant-quality results at home. The slow cooker method makes it even more convenient, allowing the spices to infuse the fish gently whilst you get on with your day
Watch: මාළු ස්ටු රසටම හදන්නේ මෙහෙමයි | Fish Stew Recipe Sinhala | Malu Stew | Fish Bistake
Original recipe video — click to play
Original method: 15–20 minutes stovetop
Ingredients
Main
- 300 g Sailfish, cleaned and cut into chunks
Add fish in the final 30 minutes of slow cooking to prevent it becoming overcooked and mushy.
Vegetables
- 1 medium Onion, finely sliced
- 4 pods Green chilli, left whole or sliced lengthways
- ½ cup Carrot, sliced into rounds or batons
- 1 pod Capsicum (Bell pepper), sliced into strips
Aromatics & Spices
- 1 ½ tsp Ginger, crushed or minced
- 1 ½ tsp Garlic, crushed or minced
- 3 pods Cardamom, crushed lightly
- 3 whole Cloves, whole
- 1 small piece Cinnamon stick, whole or broken into small pieces
- 2 leaves Pandan leaves, whole or tied in a knot(optional)
Adds a subtle, aromatic flavour; omit if unavailable.
- 2 stalks Curry leaves, whole sprigs
Add in the final 20 minutes to preserve flavour and aroma.
Seasonings & Powders
- 2 tsp Pepper powder, ground
- ½ tsp Turmeric powder, ground
- 3 tsp Mustard powder, ground
- 1 tsp Salt, fine sea salt
Adjust to taste.
Liquid
- 4 ½ tsp Vinegar, white or malt vinegar
Add in the final 20 minutes to preserve tangy flavour.
- ½ cup Water, warm water
Reduced from original recipe to account for slow cooker moisture retention. Add less if you prefer a thicker stew.
Fat
- 2 tbsp Oil, vegetable or coconut oil
Method
- 1
Heat the oil in a large frying pan over medium-high heat. Add the sliced onions and cook until they begin to soften, about 2 minutes.
~3 minsTip: This step develops the base flavours before transferring to the slow cooker.
- 2
Stir in the crushed ginger, crushed garlic, turmeric powder, mustard powder, and pepper powder. Cook for 1 minute until fragrant.
~2 minsTip: Cooking the spices briefly blooms their flavours.
- 3
Transfer the spiced onion mixture to your slow cooker.
~1 min - 4
Add the carrot slices, capsicum strips, green chillies, cardamom pods, cloves, cinnamon stick, pandan leaves (if using), salt, and warm water to the slow cooker. Stir well to combine.
~2 mins - 5
Cover and cook on High for 45 minutes to 1 hour, allowing the aromatics and spices to infuse the broth.
~50 minsTip: Do not use Low setting, as the fish will overcook. High heat is essential for this quick stew.
- 6
After 45 minutes to 1 hour, add the prepared fish chunks to the slow cooker. Stir gently to distribute the fish throughout the broth.
~1 minTip: Adding fish late prevents it from becoming mushy.
- 7
Cover and cook for a further 20–30 minutes on High, until the fish is just cooked through and flakes easily with a fork.
~25 minsTip: Fish cooks quickly; check after 20 minutes. Overcooked fish will fall apart and become dry.
- 8
In the final 5 minutes, stir in the vinegar and curry leaves. Taste and adjust salt and spices as needed.
~5 minsTip: Adding vinegar and curry leaves at the end preserves their vibrant flavour and aroma.
- 9
Ladle the fish stew into serving bowls and serve hot. Remove any whole spices (cardamom pods, cloves, cinnamon stick, pandan leaves) if desired, or leave them for additional flavour.
~2 minsTip: Serve with rice or crusty bread to soak up the delicious spiced broth.
Nutrition
Detailed nutritional information is coming soon.
Frequently Asked Questions
Yes, absolutely. Sailfish is traditional, but you can use any firm white fish such as cod, haddock, sea bream, or snapper. Avoid delicate fish like sole or plaice, as they may break apart. Roughly cube the fish into 4–5 cm chunks so it holds together during cooking
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