Sri Lankan Fish Curry

theflavorbender.com

Mael Brossard

subheading: Fish marinade:

450 to 500 g swordfish or tuna see recipe notes

1 tsp sea salt

¼ tsp turmeric powder

1 tsp Sri Lankan curry powder roasted or unroasted

½ tsp ground black pepper reduce the amount if you prefer a non-spicy curry

½ tsp cayenne pepper or kashmiri chili powder (if you don’t prefer spicy curries, reduce the amount or skip it altogether)

subheading: For the curry:

½ medium onion sliced or diced

2 to 3 cloves garlic minced

1 inch piece of ginger minced

10 curry leaves

2 green chili or jalapeno (split lengthwise)

½ tsp turmeric powder

2 tsp Sri Lankan curry powder

½ tsp ground cardamom

½ tsp ground cumin

¾ tbsp ground black pepper I prefer freshly ground black pepper

¾ tbsp cayenne pepper or kashmiri chili powder

1 stick of cinnamon about 3 inches

1 tsp tamarind concentrate more if you’re using regular tamarind paste

2 cups coconut milk preferably full fat coconut milk

Salt to taste

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