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