I had this very skillfully cooked for me last night by master curry chef Rob Ashes… and it was as fantastic as it was unique.
Recently returned from Sri Lanka and with a pretty seriously traditional looking cookbook in hand, this recipe is Sinhalese cuisine which I suspected meant ‘tasty tasty’ but instead effectively means the cuisine you eat if you are not Tamil.
I’m not sure what Rob did for the rampe (pandanus leaf) except to leave it out; according to Google, it should be available from Indian food stores or flip a coin and either leave it out or try anything from coriander to lime leaf to rose water.
Enjoy this curry which Rob adapted and I have further adapted. It is definitely a keeper!
500gm firm white fish, 3cm cubes (or prawns, shelled)
1 onion, chopped
Punnet of cherry tomatoes, halved
2 green chillis, thinly sliced
1 tsp turmeric
2 cloves garlic, finely chopped
1 tsp butter
3cm rampe (pandanus leaf)
1 tsp lime juice
½ c coconut milk
10 curry leaves
1 tsp freshly grated ginger
A few grinds of pepper
Salt to taste
- Heat the butter in a large pan and saute the onions, curry leaves, cinnamon and rampe.
- Mix in the garlic, ginger, turmeric and salt. Add 2 tablespoons of water and then place the fish (or prawns) in the pan. Coat with the mixture, add the coconut milk and bring to the boil.
- Turn the heat down and cook for 5 minutes remembering that you want the sauce to be thick. Add the pepper, green chillis, tomatoes and lime. Cook for another five minutes and serve.