Ingredients
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500g Skinless, Firm White Fish(Barramundi Fillets)
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1 tsp ground black pepper
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1 tsp Chillie powder
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1 tsp ground turmeric
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1 tsp mustard seeds
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1 tsp fenugreek seeds
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1 tsp Salt
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1 tsp sugar
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1/2 inch Ginger finely grated
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1 Onionthinly sliced (red onions or Asian Shallots)
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2 Garlic finely grated
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8 Curry leaves
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1 Lemongrass (bruised)
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2-3 Green chilies chopped
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500ml Coconut milk
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1 tbs Coconut oil
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Lime Juice, to taste
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**Garnish**
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Fried Curry Leaves dried red chilies
Directions
“One of the best fish curries from Sri Lanka, you can use firm fish for this recipe. Traditionally served with rice & it is also nice with crusty bread or roti. A brilliant and mild curry to get used to Sri Lankan Cuisine.
This mild spicy Sri Lankan fish curry is prepared by marinating fish with salt and pepper then cooked in coconut milk, turmeric, tamarind or tomatoes, curry leaves, and fresh onions creating a creamy, delicious, and exceptional bowl of curry goodness!
Directions
- Clean and cut the fish into big chunks, marinate with black pepper and salt leave a side until required.
- In a large wok or a saucepan heat up the oil, once the oil is hot add onions fry for couple of minutes, then add ginger fry further 1 minute, then add garlic fry for couple of minutes. Add curry leaves, followed by mustard seeds and fenugreek seeds fry until the mustard seeds start to splatter.
- Then add the bruised lemongrass and green chillies, fry for couple of minutes. Reduce the heat and add the tomatoes and cook down the tomatoes. Then add turmeric and chillie powder to the saucepan and mix everything together.
- Add the coconut milk stir and simmer for 12 – 15 minutes, season with salt and sugar. Taste and adjust the flavours according to your palate.
- Add the fish and simmer for a further 12 – 15 minutes. Remove from the heat and add the lemon juice, to taste. Serve with rice and sliced cucumber.
