Sri Lankan Fish Curry Recipe
(Malu Curry)
Ingredients : Serves 4-6

4 large

1 teaspoon

1 teaspoon

1 teaspoon

2 medium

1/2 teaspoon

2 cloves

1 teaspoon

1

8

1 1/2 tablespoons

1/4 cup

2 cups
Fish steak (Spanish mackerel)

Ground black pepper

Salt

Ground turmeric

Onions, finely chopped

Fenugreek seeds

Garlic, finely sliced

Finely chopped fresh ginger

Small stick cinnamon

Curry leaves

Ceylon curry powder

Tamarind liquid

Coconut milk

Oil for frying

Few pieces dried pandan leaves

Method :
Wash fish steaks, dry on kitchen paper and rub each steak well with a mixture of pepper, salt and turmeric.

Heat about 1/2 inch (1.75 cm) oil in a large frying pan and fry fish quickly to a golden color.

Drain on paper while preparing the gravy.

Heat 2 tablespoons oil in a large saucepan and gently fry onions, fenugreek, garlic and ginger until onions are soft and golden.

Add cinnamon, pandan, curry leaves and curry powder and fry for 2 minutes, stirring.

Add tamarind liquid and coconut milk and simmer, uncovered, until gravy is thickened and slightly reduced.

Put in the fish steaks.

If they are very large, divide into serving pieces.

Spoon gravy over the fish and simmer for about 10 minutes.

Serve hot with boiled rice and vegetable curries.
Source(s):
http://www.asianonlinerecipes.com/online_recipes/srilanka/sri-lankan-fish-c...

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Malu Curry

Ingredients : Serves 4-6
4 large
1 teaspoon
1 teaspoon
1 teaspoon
2 medium
1/2 teaspoon
2 cloves
1 teaspoon
1 1/2 tablespoons
1/4 cup
2 cups Fish steak (Spanish mackerel)
Ground black pepper
Salt
Ground turmeric
Onions, finely chopped
Fenugreek seeds
Garlic, finely sliced
Finely chopped fresh ginger
Small stick cinnamon
Curry leaves
Ceylon curry powder
Tamarind liquid
Coconut milk
Oil for frying
Few pieces dried pandan leaves

Method :
Wash fish steaks, dry on kitchen paper and rub each steak well with a mixture of pepper, salt and turmeric.
Heat about 1/2 inch (1.75 cm) oil in a large frying pan and fry fish quickly to a golden color.
Drain on paper while preparing the gravy.
Heat 2 tablespoons oil in a large saucepan and gently fry onions, fenugreek, garlic and ginger until onions are soft and golden.
Add cinnamon, pandan, curry leaves and curry powder and fry for 2 minutes, stirring.
Add tamarind liquid and coconut milk and simmer, uncovered, until gravy is thickened and slightly reduced.
Put in the fish steaks.
If they are very large, divide into serving pieces.
Spoon gravy over the fish and simmer for about 10 minutes.
Serve hot with boiled rice and vegetable curries.
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