Sri Lankan Fish Curry
Hand pounded spices, tamarind juice, coconut milk are the magic ingredients that permeate through this flavorful dish.
Surprisingly quick and easy to prepare, begin with various cuts of fish and elevate them into this sumptuous curry.
Spice Mix Ingredients
- 2 tsp coriander seeds
- 2 tsp fenugreek seeds
- 1 tsp fennel seeds
- 2 cardamon pods, seeded
- 1 tsp mustard seeds
- 2 tsp black peppercorns
- 1 small stick of cinnamon
Place spices in a small frying pan and dry roast until fragrant. Place in mortar and pestle and pound into a coarse powder.
Curry Ingredients
- Juice of 1 lime
- 1 tsp of ground turmeric
- 1 pinch of chili powder
- 1 hot chili (optional)
- 800 grams of skinless firm fish filet e.g. mahi mahi, tuna, corvina, gouper…
- A thumb-size piece of ginger
- 4 garlic cloves
- 1 handful of curry leaves (optional)
- 2 small or one large red onion, thinly sliced
- 3 tablespoons of coconut oil or other
- 1 medium size tomato, chopped
- 3 tablespoons of tamarind paste
- 1 can of coconut milk
- Cilantro leaves for garnish
Instructions
- Mix lime juice with turmeric and chili powder and marinate the fish pieces, chill and set aside.
- Process the ginger, garlic and chilies and fry in coconut oil with the spice mix.
- Add onions, curry leaves, tomatoes.
- When tomatoes are broken down, add the coconut milk and simmer for a few minutes.
- Finally drain the fish pieces and gently poach in the coconut milk until cooked through and flaky.
- Garnish with cilantro leaves and serve with steamed rice.