Sri Lankan fish curry recipe?
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M$4 Answers
Sri Lankan Fish Curry Recipe
Ingredients (serves 4)
1 tablespoon peanut oil
2cm piece ginger, peeled, finely chopped
2 long green chillies, chopped
1 tablespoon hot curry powder
1/4 cup dried curry leaves
400ml can coconut milk
1 1/2 cups chicken or fish stock
700g firm white fish fillets (such as ling), chopped into 2cm cubes
2 limes, juiced
warmed naan bread and lime wedges, to serve
Method
Heat oil in a wok or large saucepan over medium-low heat. Add ginger and chillies. Cook, stirring often, for 2 to 3 minutes or until softened. Add curry powder and cook for 30 seconds or until aromatic.
Add curry leaves, coconut milk and stock. Bring to the boil. Reduce heat to low. Simmer, uncovered, for 20 minutes to allow flavours to develop.
Add fish and 2 tablespoons lime juice. Simmer for a further 2 minutes or until fish is cooked through. Spoon curry into serving bowls. Serve with naan bread and lime wedges.
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M$
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Ingredients
450 grams fish
1 teaspoon salt
1/4 teaspoon turmeric
1 each onion
2 each tomatoes
4 each garlic cloves
2 each clove
2 each cardamom seeds
50 ml vegetable oil
1 curry leaves
1 cg cinnamon stick
1/4 teaspoon chili powder
1 teaspoon paprika
1 teaspoon coriander
1 teaspoon fennel bulb
250 ml coconut milk
1 each lime juice of
Directions
Cut the fish into 8 pieces or as desired.
Wash well, pat dry, sprinkle with salt and turmeric and set on one side.
Slice the onion and tomatoes, crush the garlic and powder the cloves and cardamoms.
Heat the oil and when hot add the onion, garlic and curry leaves.
Add the tomatoes and cook for a couple of minutes. Add the cinnamon stick, chile powder, paprika powder, coriander powder and fennel and cook for a few minutes.
Pour in the coconut milk, add the fish and bring to the boil.
Then lower heat and allow to simmer until the fish is cooked.
Discard the cinnamon stick and transfer to a serving dish.
Sprinkle with lime juice before serving.
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M$(Malu Curry)
Ingredients : Serves 4-6
4 large
1 teaspoon
1 teaspoon
1 teaspoon
2 medium
1/2 teaspoon
2 cloves
1 teaspoon
1
8
1 1/2 tablespoons
1/4 cup
2 cups
Fish steak (Spanish mackerel)
Ground black pepper
Salt
Ground turmeric
Onions, finely chopped
Fenugreek seeds
Garlic, finely sliced
Finely chopped fresh ginger
Small stick cinnamon
Curry leaves
Ceylon curry powder
Tamarind liquid
Coconut milk
Oil for frying
Few pieces dried pandan leaves
Method :
Wash fish steaks, dry on kitchen paper and rub each steak well with a mixture of pepper, salt and turmeric.
Heat about 1/2 inch (1.75 cm) oil in a large frying pan and fry fish quickly to a golden color.
Drain on paper while preparing the gravy.
Heat 2 tablespoons oil in a large saucepan and gently fry onions, fenugreek, garlic and ginger until onions are soft and golden.
Add cinnamon, pandan, curry leaves and curry powder and fry for 2 minutes, stirring.
Add tamarind liquid and coconut milk and simmer, uncovered, until gravy is thickened and slightly reduced.
Put in the fish steaks.
If they are very large, divide into serving pieces.
Spoon gravy over the fish and simmer for about 10 minutes.
Serve hot with boiled rice and vegetable curries.
You can leave an optional "tip" with Mahalo's virtual currency, Mahalo Dollars. If you are asking a difficult question that might require some research, or if you'd like a wide variety of feedback, a higher tip often leads to more answers to your question.
M$
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.
You can leave an optional "tip" with Mahalo's virtual currency, Mahalo Dollars. If you are asking a difficult question that might require some research, or if you'd like a wide variety of feedback, a higher tip often leads to more answers to your question.
M$
