Thoramalu

Thoramalu

Fish curry

By
From
Sri Lankan Flavours
Serves
6
Photographer
Craig Wood

Ingredients

Quantity Ingredient
500g white fish such as spanish mackerel
170ml light coconut milk
or 20g coconut powder and 170 ml water
3 green chillies
1/2 teaspoon fenugreek, soaked in water for 30 minutes
10 curry leaves
5 cm piece lemongrass, bruised
1 onion, chopped
1 tomato, chopped
1 tablespoon tomato paste
2 teaspoons salt
1 tablespoon unroasted curry powder
1/2 teaspoon saffron or turmeric powder
60ml full-cream coconut milk
or 20g coconut powder and 60 ml water

Method

  1. Cut the fish into 3 cm cubes. Set aside.
  2. Place light coconut milk in a pot over medium heat with all the other ingredients except the fish and the full-cream coconut milk. Mix all ingredients, bring to boil, stirring well.
  3. When liquid is boiling, add fish. Lower temperature and simmer until the fish is cooked – about 5 minutes. Add the coconut milk, bring to boil, then take off the heat immediately.

Tip

  • Do not stir the fish while it is in the pot, as the flesh will break up. Instead, shake the pot to mix ingredients.
Tags:
Sri Lankan Flavours
Channa
Dassanayaka
Asian
South East Asian
Southeast Asian
Sri Lankan
South-East Asian
Ceylon
Singhalese
SBS
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