Sri Lankan Fish Curry

17 June 2020 By

A full bodied fish curry is a beautiful meal that can be prepared so quickly once you have all the ingredients sorted. I invite you to transform your next fish curry into something special with this gluten-free curry that cooks in a flash, and is both fragrant and powerful in flavour.

It’s so nourishing, fairly light but absolutely full with rich sweet flavours, once you get the balance just right.

Ingredients − Serves 4

  • 4 x firm white fish fillets approx. 200 gm each – swordfish, kingfish, mulloway or snapper are all wonderful
  • 2 tsp Latasha’s Kitchen Turmeric Spice Magic
  • 1 tsp ground white pepper
  • 3 tbsp coconut oil
  • 1 x 4 cm cinnamon stick or bark
  • 1 heaped tsp brown or black mustard seeds
  • 2 tsp fennel seeds, lightly pounded
  • ½ tsp fenugreek seeds, lightly crushed
  • 6 fresh sprigs of curry leaves
  • 1 brown onion, very finely sliced
  • 3 garlic cloves, bashed and finely chopped
  • 3 long green chillies, sliced diagonally
  • 1½ heaped tbsp Latasha’s Kitchen Madras Curry Paste
  • 4 ripe tomatoes, roughly chopped
  • 2 tbsp concentrate tamarind puree
  • 2 fresh pandanus aka screwpine leaves chopped into 3 cm pieces or use 5 g dried rampe leaves (buy frozen leaves from an Asian grocer while dried leaves can usually be found  in an Indian/Sri Lankan grocery store
  • 2½ cups water
  • 250 ml Ayam coconut milk
  • 50 ml Ayam coconut cream

$18.90 – $113.40View This product has multiple variants. The options may be chosen on the product page

Method

  1. Combine fish with Latasha’s Kitchen Turmeric Spice Magic and ground white pepper in a bowl, mix well and set aside.
  2. Heat coconut oil in a large saucepan over medium-high heat, add cinnamon stick, mustard seeds, fennel, fenugreek plus curry leaves stripped from 4 sprigs. Stir until aromatic and spices start spluttering.
  3. Then add sliced onion, garlic and green chilli and keep stirring until soft and golden (4-5 minutes). Add Latasha’s Kitchen Madras Curry Paste and chopped tomatoes.
  4. Cook this mixture until the tomatoes begin to break down approx. 12 minutes on low heat.
  5. Then add tamarind puree, 2½ cups water, fresh pandan leaves or dried rampe leaves and simmer until the flavours are well developed, approx. 12 minutes.
  6. Next add fish and coconut milk and simmer for 5 minutes until just cooked through, before adding coconut cream and final seasoning as required.
  7. Scatter with curry leaves from the remaining 2 sprigs and enjoy with hot steamed basmati rice, pappadums and lime pickle.