FAST FOOD
Sri Lankan snapper curry with basmati rice and yoghurt

Sri Lankan snapper curry with basmati rice and yoghurt

Serves 6



50 gm   ghee
20   fresh curry leaves, plus extra sprigs, to serve
5   cloves of garlic, sliced
10 (about 300gm)   red shallots, finely chopped
2 tsp   ground turmeric
1   stick of cinnamon, halved
5   cardamom pods, lightly bruised
50 gm (1/3 cup)   Sri Lankan curry powder
1.5 litres   fish stock
2 tsp   fennel seeds, soaked in water for 10 minutes
1.2kg   sweet potato, cut into 1cm pieces
2   375ml tins coconut cream
2½ tbsp   vegetable oil
6 (about 200 gm each)   snapper fillets, skin on and pin-boned
To serve:   Steamed basmati rice, plain yoghurt, chutney and pickles, optional


1 Heat ghee in a heavy-based saucepan and, when a light haze comes over the pot, add curry leaves, garlic and shallots, and stir over medium heat for 5 minutes until shallots are translucent. Add remaining dry ingredients and cook for 4 minutes, stirring continuously or until lightly toasted and fragrant. Add stock and drained fennel seeds and bring to the boil.
2 Add sweet potato and simmer for 10 minutes or until just tender. Using a slotted spoon, transfer sweet potato to a tray. Bring curry base to the boil, add coconut cream and bring to the boil, then remove from heat. Season to taste with sea salt and ground black pepper.
3 Heat oil in a large, heavy-based frying pan over high heat, add snapper fillets, skin-side down, pressing to ensure skin is touching pan evenly. Cook for 3-4 minutes, then turn and cook for another 3 minutes until just cooked through.
4 To serve, add sweet potato to curry sauce and cook until heated through, spoon rice into shallow bowls and top with snapper and a sprig of curry leaves. Ladle curry sauce into individual small bowls and pass separately. Serve immediately with small bowls of yoghurt, chutney and pickles, if using.


RECIPE Peter Kuruvita PHOTOGRAPHY Chris Court STYLING Sophia Young

Search by cuisine, name, ingredients...
Indian-style prawn, turmeric and okra curry Indian-style prawn, turmeric and okra cu... Sri Lankan snapper curry with basmati rice and yoghurt Sri Lankan snapper curry with basmati ri...
Steamed flounder with shallot and chilli dressing Steamed flounder with shallot and chilli... Spiced rare tuna, avocado and pickled beetroot salad Spiced rare tuna, avocado and pickled be...
Previous Next
Goose ballottine with braised cabbage and cinnamon apple Goose ballottine with braised cabbage and cinnamon apple Cider-glazed baby ham with ginger and cardamom Cider-glazed baby ham with ginger and cardamom
Classic brined roast turkey Classic brined roast turkey Neil Perry: Classic fried rice Neil Perry: Classic fried rice
Previous Next