Recipe Collection – Sri Lankan Fish Curry

Pam and Jude in Mirassa, Sri Lanka

Having visited Sri Lanka in 2017 we developed a real love for the fresh bold flavours of the food out there, not to mention the rainbow of spices which fill your senses every day.  There’s no wine out there, well, the off bottle of brown Mateus Rosé gathering dust behind the bar – if you dare!

This is a simple fish curry recipe which pairs perfectly with a lovely dry Gewürztraminer – enjoy!
  • Firm white fish filet – cut into 2cm chunks (500g)
  • 2 chopped tomatoes
  • 1 large onion (white)
  • 4 or 5 curry leaves
  • 5 cloves of garlic
  • 2 green chillis
  • bunch of Coriander
  • 1-2tsp chilli powderImage result for sri lankan fish curry\
  • 1/2tsp turmeric (ground)
  • 1tsp cumin (ground)
  • 2tsp coriander (ground)
  • 100ml coconut cream/milk
  • 1tbs tamarind pulp (rehydrated)
  • 2cm Cinnamon Stick
  • 1 tspMustard Seeds
  • 1 tspFenugreek seeds
  • 1 tsp Fennel Seeds
  • 2 Peppercorns


Sprinkle the fish with 1/2 tsp salt and 1/2 tsp turmeric and leave for 5-10 mins.

In a frying pan with a little oil over a medium heat sauté the Cinnamon Stick, Mustard Seeds, Fenugreek seeds, Fennel Seeds, Peppercorns and curry leaves.

Add the garlic, green chilli, onion – cook for a few minutes until the opinion is translucent.  Add the sliced tomato and cook for another couple of mins.

Add the chilli powder, coriander, cumin and salt and stir well then add 3 cups of water and the tamarind.  Bring to the boil and simmer for 5 or 6 mins.

Now add the fish, cover and cook for around 8 mins – or until the fish is cooked but not over-cooked!  Add the coconut milk and cook for 2 more mins – stirring then remove from the heat.

Serve with boiled rice and fresh coriander leaves.

The perfect accompaniment is:

Bon Courage Gewürztraminer – dry but aromatic and enough fruit to cut through the spice.



Dormant winter vines – time to get picking!

If you take a drive through the Sussex countryside you might stumble upon the odd vineyard, in fact Sussex is the most densely planted county in the country housing 23 vineyards in total.  In 2016, East and West Sussex combined produced over a quarter of the wine produced in the whole of the UK.

It’s winter, everyone and thing associated with the wine industry is taking a well earned break (apart from the farmers!).  The vines look twiggy and dead, they are dormant, hibernating.  There would appear to be little to do in the vineyard at this time of year, however pruning is one of the most labour intensive jobs of the year and perhaps one of the most important.

Hop on a plane to the Southern Hemisphere and it’s a different kettle of fish.  All hands on deck, once those grapes are at optimum ripeness there is a small window to get them picked and in to the winery.

Enter the twitter-sphere and check out #2019Harvest for reports and photos from all over the Southern Hemisphere of harvest time.