Sri Lankan fish curry with red rice and seeni sambal (sweet onion chutney)
This is a great way to start the day and get the digestive juices working. In Sri Lanka it is not unusual to follow this with a bowl of buffalo curd topped with jaggery (palm sugar) syrup.
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|500 g||White fish, fillets, cut into large pieces (5cm square)|
|1 to taste||Salt & freshly ground pepper|
|2 tbsp||Canola oil|
|3||Onions, peeled, sliced and chopped|
|1 optional||Pandan Leaf|
|1 sprig||Curry leaves|
|1 tbsp||Crushed garlic|
|1 inch||Lemon grass, finely sliced|
|2||Green chillies, finely sliced|
|4||Cardamom pods, crushed|
|½ tsp||Fenugreek seeds|
|½ tsp||Turmeric powder|
|½ tsp||Ground cumin|
|½ tsp||Ground coriander|
|1 cup||Coconut milk|
- Season the fish with salt and pepper.
- Heat the oil, sear the fish and set aside.
- Add the onions, pandanus leaf, curry leaves, garlic, lemongrass, cardamom and fenugreek and saute until onions are transparent.
- Add the ground spices, stir and then add the coconut milk and lemon juice.
- Return the fish and simmer gently until fish is cooked through, about 10 minutes.
- Serve with red rice and a sweet onion relish (seeni sambal)