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!
- 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 powder
- 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: