Name: Sri Lankan fish curry
Yield: 4
Ingredients: 4 pieces firm white fish fillets (180gm each), such as mulloway or snapper; 2 tsp ground turmeric; 2 tbsp ghee; 2 tsp each fenugreek seeds and white peppercorns, coarsely crushed; 1 tsp each fennel seeds and brown mustard seeds, coarsely crushed; 1 cinnamon quill; 10 fresh curry leaves, plus extra sprigs, to serve; 1 onion, thinly sliced; 2 garlic cloves, finely chopped; 2 long green chillies, thinly sliced; 2 tsp each ground chilli and ground coriander; 2 ripe tomatoes, coarsely chopped; 1½ tbsp tamarind purée; 200 ml coconut milk; To serve: steamed basmati rice and coriander sprigs

Sri Lankan fish curry

The beauty with fish is that it cooks in a flash, and in this curry it's both fast and fiery.

Fragrant and deeply spiced, this Sri Lankan fish curry is all about layering warmth with brightness. Whole spices crackle in ghee before being joined by onion, garlic and green chilli, building a base that’s aromatic and gently fiery before tomatoes and tamarind introduce a tang that keeps everything lifted. Coconut milk carries the flavours through tender flakes of fish. The result is a curry that’s at once vibrant and comforting — complex, warming and effortlessly balanced.

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Ingredients

4 pieces firm white fish fillets (180gm each), such as mulloway or snapper

2 tsp ground turmeric

2 tbsp ghee

2 tsp each fenugreek seeds and white peppercorns, coarsely crushed

1 tsp each fennel seeds and brown mustard seeds, coarsely crushed

1 cinnamon quill

10 fresh curry leaves, plus extra sprigs, to serve

1 onion, thinly sliced

2 garlic cloves, finely chopped

2 long green chillies, thinly sliced

2 tsp each ground chilli and ground coriander

2 ripe tomatoes, coarsely chopped

1½ tbsp tamarind purée

200 ml coconut milk

To serve: steamed basmati rice and coriander sprigs

Method

Combine fish, half the turmeric and ½ tsp salt in a bowl, mix to coat well and set aside.

Heat ghee in a large saucepan over medium-high heat, add whole spices and curry leaves and stir until spices pop (1 minute), then add onion, garlic and green chilli and stir occasionally until tender (4-5 minutes). Stir in ground spices, sauté until fragrant, then add tomato and cook until they begin to break down (2-3 minutes). Add tamarind and 700ml water, simmer until well flavoured (8-10 minutes), then add fish and coconut milk and simmer until just cooked through (4-5 minutes). Season to taste and serve hot with steamed rice, scattered with extra curry leaves and coriander.

Styling by Emma Knowles

Styling by Jerrie-Joy Redman-Lloyd Stylist

Ingredients

Method

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