Chilli fish curry

Chilli fish curry

By
From
S is for Sri Lankan
Serves
2
Photographer
Kim Lightbody

Ingredients

Quantity Ingredient
2 tablespoons vegetable oil
1 teaspoon mustard seeds
10 curry leaves
2 garlic cloves, minced
5cm ginger, peeled and minced
2 green chillies, deseeded and finely sliced
1 onion, finely sliced
100g tomatoes, roughly chopped
200ml coconut milk
300g cod or pollock fillets, skin removed
1 teaspoon salt
1 lime, juiced

Method

  1. Heat the oil in a large frying pan on a medium heat, add the mustard seeds, curry leaves, garlic, ginger and chillies and stir-fry for a few seconds until the mustard seeds pop.
  2. Add the onion to the pan and stir-fry on a medium heat for 10 minutes until the onion is softened and golden brown. Add the tomatoes and cook for a further 5 minutes before adding the coconut milk.
  3. Simmer for 2–3 minutes, then add the fish, scatter with the salt. Spoon the sauce over the fish, cover the pan and cook for 5–6 minutes until the fish is cooked through.
  4. Taste the sauce and season with more salt if needed and the lime juice. Serve with rice.
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