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Sri Lankan Fish Curry

Sri Lankan Fish Curry Categories: Sri Lankan
Nb persons: 10
Yield:
Preparation time:
Total time:
Source: Facebook SriLankan Cookbook

Sri Lankan Fish Curry
    20  curry leaves plus 20 extra leaves, fried in oil, to serve
    10g  ghee
    4  shallots, finely sliced
    4 cloves  garlic, finely sliced
    1  cinnamon quill
    2 teaspoons  fennel seeds
    6  cardamom seeds, cracked
    1 teaspoon  fenugreek soaked in water
    1  green chilli, thinly sliced into rounds
    1 teaspoon  paprika
    1 teaspoon  turmeric
    1/2 kitchen spoon  Sri Lankan fish curry powder
    1kg  diced sweet potato, (1.5cm dice)
    250ml  fish stock
    150g  coconut cream powder mixed with 1 litre warm water
Rice
    3 cups  basmati rice, washed
    4 1/2 cups  water
Pol Sambal (Coconut)
    1  whole fresh coconut, grated
    1 tablespoon   Maldives? fish
    3 teaspoons  chilli powder
    1  spanish onion, very finely chopped
    1 teaspoon  black pepper corns, crushed
    1  lime, juiced
Raita
    500g  plain yogurt
    2 medium  Lebanese cucumbers halved, seeded and very finely chopped
    1 medium  lemon, juiced
    1 small  red onion, very finely diced
    1 teaspoon  roasted whole cumin seeds, ground
     teaspoon  diced green chilli
     teaspoon  sea salt
      Rice
    4  vine-ripened tomatoes, scored and cored
    10   snapper fillets, about 180g each skin on and scored

1. Combine rice and water in a rice cooker and season with salt. Cook according to rice cooker instructions.
Pol Sambal (Coconut)
1. Combine grated coconut, maldive fish, chilli powder, chopped onion and crushed black pepper in a mortar. Pound with pestle until well mixed. Add lime juice a little at a time to taste, season with salt.
Raita
1. Place all ingredients into a bowl. Mix together checking taste.
Tomato Garnish
1. Blanch tomatoes in a large saucepan of boiling water for 10-12 seconds, transfer tomatoes to a bowl of iced water to cool, drain.
2. Cut tomatoes in quarters and scrape out seeds. Chop tomatoes into 2cm dice.
Snapper
1. Season fish skin with sea salt. Cook fish 2 at a time on a flat grill plate, skin-side down for 2-3 minutes or until skin is crisp. Transfer to a tray, keep warm.
2. Combine curry sauce and sweet potato in a large saucepan and re-heat.
To Serve
Bowl of coconut sambal
Bowl of yoghurt raita
10 lime halves wrapped in muslin
Pot of re-heated curry sauce
Tomato garnish
Coriander cress, picked
Cooked basmati rice
Tray of cooked snapper
20 fried curry leaves
Extra grated coconut to serve

1. Spoon raita and coconut sambal among condiment serving dishes with lime halves.

2. Spoon curry sauce into bowls and top with tomato and coriander cress.

3. Spoon rice onto plate and top with fish. Spoon a little grated coconut over the fish and top with fried curry leaves, then place curry sauce bowl onto plate.

Serves 10

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