Inspired From Travels To: Sri Lanka
Flavoursome curries in Sri Lanka are a staple dish in every household. As expected from an island in the Indian Ocean, seafood plays an important role in Sri Lankan fare, so combining the two ingredients along with some rice can only result in a delicious dish . In particular, Chef Anthony’s version at The Runcible Spoon at quirky Owl & the Pussycat Hotel is irresistible. Check out his other recipes exclusively for Voyageur Chic here.
- ½ tsp ginger paste
- ½ tsp garlic paste
- ½ tsp yellow curry powder
- Lime juice, few drops
- Two pinches of salt
- 150gms Paraw fish fillet
- 30gms white onion, chopped
- 10gms tomato, chopped
- 3gms garlic, chopped
- A pinch of mustard seeds
- 1cm piece of lemongrass, thinly sliced
- 1 sprig of curry leaves
- ½ tsp turmeric powder
- ½ tsp red chili powder
- 1 ½ tsp yellow curry powder
- 1 green chili, finely chopped
- 1 tbsp vegetable oil
- 1 ½ cup coconut milk
- ½ tsp salt
- Marinate the fish with ginger paste, garlic paste, curry powder, lime juice and salt while you make the curry.
- Add vegetable oil to a pan on medium heat, followed by mustard seeds and curry leaves.
- Once the mustard seeds start to crack add the onion, garlic, lemongrass and green chili and sauté for a few minutes. Add red chili powder, curry powder, turmeric powder and salt before adding the fish.
- Quickly seal the fish and add coconut milk.
- Bring it to a boil and then simmer for 5-minutes.
- Remove from the heat and garnish with fried curry leaves.
- The curry can be served with hot rice, sambol and poppadum.
Feel free to ask me any questions about the recipe or method and post pictures of how your fish curry turned out in the comments below. Also, please use the hashtag #VCrecipes or tag @VoyageurChic on Instagram when you make a recipe from this site for a chance to be featured.