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Fi's Foodie Friday

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 * Serves 4: 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 To serve: Steamed brown basmaH rice and coriander or curry leaf sprigs Method: 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 IMG_2717 2
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