Sri Lankan Fish Curry

10play.com.au

Andy Bage

Fish Curry

1 tbsp coconut oil

½ red onion, finely diced

4 cloves garlic, crushed

1cm ginger, finely diced

2 sprigs fresh curry leaves

1 pandan leaf, roughly chopped into 4 pieces

2cm fresh turmeric, finely grated

3 bird’s eye chillies, thinly sliced

1 tsp cumin seeds

1 tsp fennel seeds

1 tsp freshly ground pepper

seeds from 1 cardamom pod

1 clove

1 tsp hot chilli powder

150g chopped cherry tomatoes

1 cup fish stock

40g coconut milk powder

250ml water

1 lime, juiced

500g fish cut into large chunks

salt and pepper, to taste

Deep Fried Curry Leaves

2 sprigs fresh curry leaves

1 cup vegetable oil, for frying

fresh coriander and lime wedges, to serve

Note: Ingredients may have been altered from the original.

Directions at 10play.com.au

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