Thank you to my lovely Sri Lankan friend Indra for this delicious authentic Sri Lankan recipe.
This is a very quick curry, which is ideally eaten as soon as it is cooked so as not to overcook the fish. If you are using frozen fish, it will need longer. Alternatively, which is what I did, you can prepare the sauce and add/cook the fish at a later stage if you do not wish to eat the curry straightaway. White fish is high in protein, low in fat and rich in B vitamins. Serve with basmati rice and green vegetables. You can also serve it with Sri Lankan ‘kaddlay’.
Preparation time 10 minutes
Cooking time 5-10 minutes
450g firm white fish e.g. haddock – cut into 4 pieces
200ml can coconut milk
1 red onion, finely chopped
3 garlic cloves, peeled & finely sliced
2 fresh tomatoes finely chopped
6 green chillies, deseeded & finely sliced
1 stick cinnamon
¼ tsp turmeric powder
½ tsp dried chilli flakes (optional)
2 tsp Sri Lankan light roasted curry powder
½ tsp fenugreek
150ml fish stock
½ tsp salt
juice of 1 lime
- Add all the ingredients in order (except fish and lime juice) to a wide, shallow saucepan.
- Boil for 4-5 minutes and then turn down to simmer.
- Add fish and simmer for a further 5-10 minutes until the fish is cooked through.
- Add lime juice and salt to taste and stir.