A simple and really tasty Sri Lankan fish curry I pulled from the Internet and whipped up for Sunday dinner for Nat and me.
They really are a dime a dozen these curries, though I’m typing this one up because it is about as down the line and traditional as they come… well, in my experience of cooking Sri Lankan fish curries!
This would be best served with some saffron rice, some steamed green vegetables and of course, cold beer!
30ml (2 tbsp) groundnut oil
2 small onions, finely sliced
1 tbsp mustard seeds
1 tsp cumin seeds
20 fresh curry leaves
2 long green chillies, chopped
2½ cm (1in) root ginger, grated
2 cloves garlic, crushed
½ tsp ground turmeric
300ml fish stock
150ml light coconut milk
4 fillets firm white fish, skinless, 140g each
2 tomatoes, chopped
- Heat the oil in a pan, add the onions and cook until lightly golden. Add the mustard seeds, cumin seeds and curry leaves, and cook for 2 minutes. Add the chillies, ginger, garlic and turmeric and cook for a further 2 minutes.
- Add the stock and coconut milk, bring to the boil and simmer. Gently place the fish into the curry sauce and cook for 5 minutes, turning the fish once. When you’re ready to serve, stir through the tomatoes.
- Remove the lid from the rice and gently fluff it up with a fork. Serve the curry alongside the rice and your favourite steamed green vegetables.