Sri Lankan Fish(or other)Curry

 Ingredients

▢1.5 lb white fish fillets (skinned & deboned and cut into large chunks)

▢½ tsp ground turmeric

▢2 tbsp vegetable oil

▢10 fresh curry leaves

▢½ onion (very finely chopped)

▢1 lemongrass stalk white part only (bruised at end with a rolling pin)

▢4 tbsp Sri Lankan Curry Powder (use my recipe or buy Sri Lankan curry powder)

▢1 tomato (chopped)

▢1 can coconut milk (14oz/400ml)

▢2 tsp salt

▢1 lime (juice of)

Garnishes

▢Fresh cilantro

▢1 hot red chilli (thinly sliced)

Instructions

Sprinkle the fish chunks with turmeric, toss to coat and set aside

Heat the oil in a pan over a medium heat and when hot add the curry leaves. Let them sizzle for 1 minute.

Add the onion and lemongrass stalk and fry for 2-3 minutes until soft and golden.

Add the curry powder and ½ cup of the coconut milk and stir well. Cook for about 5 minutes until thick and paste-like.

Add the tomato and cook gently for another 2 minutes.

Add the remaining coconut milk and 1 cup of water. Bring this to a boil and then reduce the heat to simmer gently for 5 minutes.

Add the fish to the pan and shake to submerge. Try not to stir too much as this will result in breaking the fish up. Instead, shake the pan gently to move things around. Cook for 10 minutes until the fish is cooked.

Remove from the heat and season with salt. Finally, squeeze in the lime juice and that's it. You're done.

Serve with basmati rice and garnish with cilantro and sliced chillies.

Notes

Suggestions for Serving and Storing

When it comes to serving my fish curry, I prefer pairing it with fragrant basmati rice. The sauce in the curry blends perfectly with the rice, making each mouthful a delicious explosion of flavors.

For garnishing, I usually use hot chillies and cilantro, but sometimes I also add chopped fresh radish, celery, and tomatoes. Additionally, I like to drizzle a little coconut milk over the final dish to enhance its taste.

As for storage, it's best to consume the fish curry when it's freshly prepared and hot. However, if you have leftovers, refrigeration is the way to go. To reheat it, use a microwave and avoid excessive stirring to prevent breaking up the delicate fish. Store the leftovers in an airtight container and consume within 1-2 days.

For freezing, I wouldn't recommend it for this curry as it can cause the fish to fall apart too much during reheating. Hence, it's best to enjoy the dish fresh.