Beef and Beans on Rice | home | Spanish Sausage Stew with Chickpea Flatbread
Thoramalu (Fish Curry)
Hunting around for something quick to cook last night, I flicked through my new cookbook, “Sri Lankan Flavours” by Channa Dassanayaka and came across his recipe for Fish Curry. I didn’t have all the ingredients so this is my variation on it.
h2. Ingredients.
* 450g of snapper fillets
* 1 can (400ml) of Light Coconut Milk
* 1 teaspoon of dried red chilli flakes
* 1/2 teaspoon of fenugreek seeds, soaked in water for 30 mins
* 10 curry leaves
* 1/2 teaspoon of lemon zest
* 1 onion, chopped
* 1.5 Tablespoons of Tomato paste
* 2 teaspoons of salt
* 1 Tablespoon of curry powder
* 1/2 teaspoon of tumeric powder
* 1.5 Tablespoons of yoghurt
h2. Method.
In a large frypan (I used my electric one), pour the coconut milk and add all the ingredients except the fish and yoghurt. Bring to the boil, stirring well.
Chop the fish fillets into large squares. When the sauce is boiling, add the fish and reduce heat to a simmer.
Simmer for 5 to 10 minutes or until the fish is cooked. Gently stir occasionally (or shake the pan) – either way, avoid breaking the fish up.
Just before serving, add the yoghurt, increase the heat to a boil and mix as above. Serve immediately yoghurt is mixed in.
Serve over rice.
Did you like this recipe? You might also like:
- Sweet Beef Curry
- Lemon Coconut Chicken Curry
- Ceylon Curry Powder
- Ghee Rice
- Basil and Coriander Beef Stir Fry
RSS feed for comments on this post.
Sorry, comments are closed