Mahi mahi curry with savoury rolls

Mahi mahi curry with savoury rolls

My Feast
Chris Chen

This is what I call modern Sri Lankan cuisine. I serve this at my restaurants Flying Fish Fiji and Flying Fish Sydney. It has been a winner from day one. It’s a more elegant way to serve curry.


Quantity Ingredient
2 tablespoons vegetable oil
6 x 180g mahi mahi or snapper fillets, skin on
salt, to taste
Prawn and sweet potato rolls, to serve
Tomato sambal, to serve

Mahi mahi curry

Quantity Ingredient
50ml vegetable oil
1 onion, roughly chopped
garlic, roughly chopped
5cm pandan leaf, roughly torn
2 spirgs curry leaves
2 small green chillies, halved lengthways
1/2 teaspoon fenugreek seeds
1/2 teaspoon fennel seeds
1 teaspoon red chilli powder
2 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon ground turmeric
cinnamon, broken into pieces
3 pieces goroka, (see glossary)
500ml coconut milk
1kg fish bones


  1. To make the mahi mahi curry, heat the oil in a large saucepan over medium heat, add the onion, garlic, pandan leaf, curry leaves and green chilli and cook until the onion is soft and translucent. Add all of the spices, the goroka, coconut milk and fish bones, stir to combine and cook until the mixture has reduced by half. Strain the curry through a fine mesh sieve into a bowl, discarding the solids. Set the curry aside.
  2. Heat the oil in a saucepan over high heat, season the pan with salt, gently place the fish, skin side down, and cook for a few minutes or until the skin is crispy. Turn the fish and cook the other side. Remove from the heat.
  3. To serve, place a piece of fish, skin side up, on each plate, drizzle with the curry and serve with the prawn and sweet potato rolls and tomato sambal.
My Sri Lanka
Island Feast
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