As you may know by now, I love a good curry! Developing my repertoire of curries, is my life mission; so I’ve been reading up on an area I don’t know much about which is Sri Lankan cuisine, some of the flavours that are used frequently are coconut, tamarind, cardamom and cinnamon, all of which I love! With that in mind and what I already know about making a delicious curry, I’ve made my version of a Sri Lankan fish curry within one hour. Nice and easy!
Ingredients:
2 tspn ground turmeric
1 tspn chilli powder
1 cinnamon stick
3 cardamom seeds
50g tamarind (with seeds)
Handful of curry leaves
2 garlic cloves (chopped)
2cm peeled ginger (chopped)
½ lime, juiced
1 green chilli, chopped with seeds
1 white onion
2 fresh tomatoes
½ bunch fresh coriander
1 tin chopped tomatoes
1 tin coconut milk
600g hake skin off
Maldon sea salt
Cracked pepper
Olive oil
Method:
Roughly dice the white onion, finely chop the garlic and ginger and add to a warmed pan with oil. Cook out for five minutes, then add the turmeric and chilli powder adding more oil if it begins to stick, again you want to cook this out for a further five minutes. Dice the tomatoes quite chunky, slice the green chilli with the seeds in, and add to the pan, again cook out for a further five minutes. Take the fresh tamarind and add about 100ml of boiling hot water to it in a cup, begin to mash it up until it’s broken apart, and kind of dissolved to make a bit of a watered down paste. Add the coconut milk, tinned chopped tomatoes, curry leaves, cardamom, cinnamon to the pot and pass the tamarind water through a sieve in Season a little at this point. You can now chop the hake into chunks and add to the curry, reduce till the sauce has thickened then add the fresh lime and chopped coriander. Check for seasoning, and serve with some coconut and cinnamon infused rice for a well-rounded Sri Lankan curry! Enjoy!
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