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Sri-Lankan fish curry

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Sri-Lankan Curry

This recipe incorporates flavours and spices using less salt. Salmon is a source of omega 3; and oily fish should be included in our diet once a week. This is a great curry recipe full of flavour, quick and simple to make.

Ingredients – Serves 8
4 salmon fillets
4 cod fillets
1/4 tin of chopped tomatoes
¼ tin of coconut milk
1 onion chopped
1 garlic clove crushed
¼ piece of ginger chopped
1 green chilli sliced
1 tsp mustard seeds
1 tsp fennel seeds
1 tsp cumin seeds
1 tsp fenugreek seeds
½ tsp chilli powder
½ tsp coriander powder
1 tsp cumin powder
½ tsp black pepper
Handful of coriander

Cut the fillets into halves and lightly pan fry on both sides until cooked, pat dry with kitchen towel and set aside.

In a large pan, heat some oil, add all the seeds, onion, garlic and ginger and saute until browned.

Add the chopped tomatoes, powders and salt and black pepper and mix. Allow to cook on a medium heat until tomato has absorbed into a thick paste.

Add a splash of water, followed by the coconut milk and allow to simmer for 10-15 minutes. Add some water if curry base is thick.

Place the fish fillets into the curry and allow to cook for about 5 minutes until all absorbed and garnish with coriander.

Serve curry with rice and steamed vegetables.

Can use frozen fillets
If vegetarian add tofu/pulses/sweet potato