Fi’s Foodie Friday: This time last year I was in Sri Lanka. Today’s fish curry sums up the essence of the people I was privileged to meet. They and this curry warms and enhances your soul.
Sri Lankan Fish Curry *
4 pieces firm white fish fillets (180gm each), such as pollack or sustainable cod 2 tsp ground turmeric
2 tbsp coconut oil
2 tsp each fenugreek seeds and white peppercorns, coarsely crushed
1 tsp each fennel seeds and brown mustard seeds, coarsely crushed 1 cinnamon quill
10 fresh curry leaves, plus extra sprigs, to serve
1 onion, thinly sliced
2 garlic cloves, finely chopped
2 long green chillies, thinly sliced
2 tsp each ground chilli and ground coriander 2 ripe tomatoes, coarsely chopped
11⁄2 tbsp tamarind purée
200 ml coconut milk
Steamed brown basmaH rice and coriander or curry leaf sprigs
Combine fish, half the turmeric and 1⁄2 tsp salt in a bowl, mix to coat well and set aside.
Heat coconut oil in a large saucepan over medium-high heat, add whole spices and curry leaves and stir until spices pop (1 minute),
Then add onion, garlic and green chilli and stir occasionally until tender (4-5 minutes).
Stir in ground spices, sauté until fragrant, then add the tomato and cook until they begin to break down (2-3 minutes). Add tamarind and 700ml water, simmer until well flavoured (8-10 minutes),
Then add fish and coconut milk and simmer until just cooked through (4-5 minutes).
Season to taste and serve hot with steamed rice, scattered with extra curry leaves and coriander.
* Recipe adapted from Gourmet Traveller : Emma Knowles Feb 2015
* KBPT Recipe 24 : 27th January 2017