Cubes of firm white fish fillets are added to an aromatic curry sauce of tomatoes and coconut
milk seasoned with Spice Fusion’s Sri Lankan (dark) Roasted Curry blend, onion, garlic and
chillies with a dash of tamarind puree or lemon juice.
4 firm white fish fillets, cut into bite-sized pieces
1 tsp ground turmeric
½ tsp sea salt
2 tbsp ghee or vegetable oil
2 tbsp Spice Fusion Sri Lankan Roasted Curry blend
1 large onion, thinly sliced
2 garlic cloves, crushed
2 long green chillies, thinly sliced
2-3 ripe tomatoes, chopped or a can of diced tomatoes
1½ tbsp tamarind purée or lemon juice
200ml coconut milk, preferably Ayam brand
Sprinkle turmeric and salt over fish, gently mix to coat well; set aside.
Heat ghee or oil in a large saucepan, add onion and cook until golden brown, about 5 minutes.
Add garlic, chilli and Sri Lankan Roasted Curry and stir for 30 seconds.
Stir in tomatoes and continue cooking until they begin to break down, 2-3 minutes, then add
tamarind or juice and around 400ml water, simmer until well flavoured, 8-10 minutes;
adjusting seasoning if necessary.
Add fish and coconut milk and simmer until fish is just cooked through.
Serve with steamed rice, scattered with chopped coriander.
