The fish curry recipe is delicious and so easy to make, it is mild- medium in heat but has a wonderful fresh flavour that savors on the palate.
Wine matched with Cape Spring Chenin Blanc from South Africa and Chateaux Grand Plantey from Bordeaux
I hope you try it too.
Sri Lankan Fish Curry
1 tsp coriander seeds crushed
½ tsp cumin seeds crushed
½ ground cloves
8 cardamon pods crushed
2 tbsp sunflower or vegetable oil or coconut oil
4 shallots, finely chopped
5cm piece of fresh ginger, peeled or grated
1-2 red chillies, deseeded and finely chopped
handful of curry leaves
1 stick of cinnamon ( break stick)
1 400g can of coconut milk
2 tsp turmeric
6 tomatoes roughly chopped
300g/11oz firm white fish skinned and cut into chunks
200g fine green beans chopped
juice of 1 lime
Heat a frying pan. Add coriander seeds, cumin seeds, cloves and cardamom pods. Cook for a few secs, then remove. Add oil, heat, and add shallots. Cook for 1 min, then add garlic, ginger and chilli and cook for 1 min more.
Stir in spice mix, curry leaves and cinnamon stick. Tip in coconut milk, turmeric and tomatoes. Season and simmer on low for 5-10 mins. Top up with a little hot water from kettle if needed.
Add fish, cover with a lid and cook gently for 5-6 mins. Stir in green beans and add lime juice. Taste and adjust seasoning. Serve with steamed rice.