Sri Lankan Fish Curry Recipe

• porce: 4 servings
• aktivní čas: 10 minutes
• celkový čas: 50 minutes

Ingredience

Marinated fish:

450 - 500 g swordfish or tuna (see recipe notes)

1 tsp sea salt

¼ tsp turmeric powder

1 tsp Sri Lankan curry powder (roasted or unroasted)

½ tsp ground black pepper (reduce the amount if you prefer a non-spicy curry)

½ tsp cayenne pepper (or kashmiri chili powder (if you don’t prefer spicy curries, reduce the amount or skip it altogether)

Curry:

½ medium onion (sliced or diced)

2 - 3 cloves garlic (minced)

1 inch piece of ginger (minced)

10 curry leaves

2 green chili (or jalapeno (split lengthwise)

½ tsp turmeric powder

2 tsp Sri Lankan curry powder

½ tsp ground cardamom

½ tsp ground cumin

¾ tbsp ground black pepper (I prefer freshly ground black pepper)

¾ tbsp cayenne pepper (or kashmiri chili powder)

1 stick of cinnamon (about 3 inches)

1 tsp tamarind concentrate (more if you’re using regular tamarind paste)

2 cups coconut milk (preferably full fat coconut milk)

Salt to taste

Pokyny

Marinating the fish

Cut the fish into 2 - 3 inch pieces (this doesn’t have to precise).

Place the fish in a bowl, along with all the other marinade spices. Mix to coat and let the fish marinate for 10 - 20 minutes.

While the fish is marinating, prep and start to cook the curry.

Making the curry

Heat about 1 - 2 tbsp of oil in a medium to large size pot, over medium heat. Preferably use vegetable oil, canola oil, or coconut oil.

When the oil has heated, add the onion, and saute until it starts to soften. Then add the garlic and ginger, and saute until the onion has further softened.

Add the curry leaves, green chili, turmeric, curry powder, cardamom, cumin, black pepper, cayenne pepper and cinnamon. Saute for about 30 - 60 seconds until the spices become fragrant, but take care not to let them burn.

Add the fish and tamarind, and gently mix until the fish is coated with all the spices.

Add the coconut milk and stir it in.

Bring the curry to a boil over medium high / high heat. Then lower the heat to a gentle simmer, and simmer the curry without the lid for about 20 minutes or until the fish is cooked through.

Taste and add more salt and/or tamarind to taste.

Let the curry sit for at least another 10 - 20 minutes if you can, before serving. This allows the flavors to develop further. Leftovers taste even better!

Serve the fish curry with rice or roti, and other curries or side dishes.

Výživové údaje

• Kalorie: 440 kcal
• Celkový tuk: 33 g
• Nasycený tuk: 23 g
• Nenasycený tuk: 7 g
• Trans mastné kyseliny: 1 g
• Cholesterol: 83 mg
• Sodík: 776 mg
• Celkový obsah sacharidů: 11 g
• Vláknina: 3 g
• Celkové cukry: 2 g
• Bílkoviny: 28 g