Srilankan fish curry
cooked in a rich, thick gravy made from Coconut milk infused with Tamarind juice. the spices balance the natural flavors, making it perfect for lunch with Rice or a light dinner with bread.
Recipe type: Seafood
Cuisine: Sri lankan
Ingredients 500g Thalapath(Marlin) or any type of fish with firm, chunky flesh would do
3-5 Tablespoons of oil
2-3 large onions
2 large Tomatoes
2-3 Garlic pods chopped
1 teaspoon Fenugreek seeds
A piece of Ginger grated
5-8 Curry leaves
Pandan leaf( rampe)
a piece of cinnamon
1 teaspoon chilli powder
2-3 teaspoon Curry powder
¼ cup of tamarind juice
1½ cup of Coconut milk
Instructions Cut the fish into desired size, wash using a bit of Turmeric then sprinkle a teaspoon of salt over it, mix and set aside.
Heat Oil in a Pan and add Fenugreek seed followed by Tomatoes, Onions, Garlic, Ginger, Pandan leaf, Curry leaves, Curry Powder and Chilli Powder.
On low heat gently cook until all ingredients are soft and mixed well.
Once this is done, include the Tamarind juice and let it simmer until you end with a thick liquid.
Pour in the thick Coconut milk letting it simmer until you have a thick gravy. Add salt to taste.
keep in mind, the gravy already has Tamarind so a pinch of it would do for now.Gently add the fish and let it cook, make sure the gravy covers the fish, cook for 10 to 15 minutes on low fire. Do a taste check, add salt if necessary.