Sri Lankan Fish Curry
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Sri Lankan Fish Curry
Ingredients
500g white fish, cut into 2cm cubes
Steamed brown rice, to serve
Curry paste
1tbs sesame oil
10 long Thai chillies, deseeded
Stems and roots from 1 bunch of coriander, washed
5 garlic cloves, roughly chopped
1 thumb size piece of ginger, peeled and roughly sliced
50g palm sugar
2 tbs sweet soy sauce
1 stick of lemongrass, white part only roughly chopped
2 kaffir lime leaves
400g can Coles diced tomatoes
1 tbs tomato paste
Curry sauce
1 tbs Red Island Extra Virgin Olive Oil
1 large red onion, finely sliced
Fish curry paste
1.2L coconut milk
Fish sauce, to season
Lime juice, to season
Method
Curry Paste
Place a large pot over a medium to high heat.
Add in the sesame oil, garlic, ginger, lemongrass, coriander roots and stems, chillies and kaffir lime leaves and sweat down for 3 minutes stirring occasionally.
Add in the palm sugar, sweet soy, crushed tomatoes and tomatoes paste to the pan. Reduce the heat to a simmer and cook out for 1 hour, stirring occasionally to make sure it isn’t sticking.
Transfer the mixture to a blender and blend on high until smooth.
Curry Sauce
Heat up the rice bran oil to a medium-high in a large pot.
Add the onions and sweat down for 5 minutes until they become translucent. Add in the curry paste and coconut milk. Stir the sauce together, bring to the simmer and cook out for 20 minutes.
Season the curry sauce with 1/2tbs of fish sauce and the juice of 3 limes.
Poach the fish in the curry sauce for 3-5 minutes.
Serve the curry with brown rice and fresh coriander
Recipe by Andy Allen
