This delicious flavoursome Sri Lankan curry recipe was given to me many years ago by the late Carol SelvaRajah and first published in my "Food Year" (Simon & Schuster) cookbook. A traditional Tamil curry recipe, the recipe was in turn given to Carol by her aunt.
Excellent with steamed rice and blanched spinach.
- Prep Time : 20 minutes
- Cook Time : 25-30 minutes
- Yield : 4
- ling fillets - 600g, skinned and cut into serving pieces
- ground turmeric - 1/2 teaspoon, mixed with 1/2 teaspoon salt
- vegetable oil - 2 tablespoons
- fenugreek seeds - 1 tablespoon, coarsely pounded
- mustard seeds - 1 tablespoon, coarsely pounded
- garlic - 1 clove, crushed
- red onion - 1, diced
- curry powder (I used a Madras curry powder) - 1 1/2 tablespoons
- tomato paste - 1 teaspoon
- coconut milk - 250ml (1 cup)
- tamarind puree - 1 tablespoon
- fresh curry leaves (or fried onions) - for garnish
Sprinkle the fish pieces with the turmeric and salt mixture. Heat the oil in a pan, add the fenugreek and mustard seeds and fry until they begin to pop. Add the garlic and onion, and cook until golden brown. Stir in the curry powder and fry until aromatic, then add the tomato paste, coconut milk and tamarind puree.
Allow the sauce to simmer for 5 minutes, then add the fish pieces and simmer very gently until the fish is opaque and flakes easily, 15-20 minutes. Garnish with fresh curry leaves or fried onions.