A lot of Sri Lankan fish curries are made with oily fish, and have a strong flavour and dark colour due to the addition of goraka. This recipe goes down a different route, using a white-fleshed fish and a gentle cooking method to give a delicate texture. The mildly spiced gravy is cooked separately, with the fish added at the very end.
Ingredients 16
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Method 6
Start by slicing the into bite-sized pieces. Much will depend on the size of your fillet, but try to make the slices about 1.5 cm (½ in) thick. The main thing is to cut them into similar-sized pieces for even cooking. Set aside in the fridge.
Melt the in a medium saucepan over a medium heat, add the and cook, stirring, for a minute or so until the leaves are fried.
Add the , , , and and lightly season with salt flakes and white pepper. Cook, stirring occasionally, for 6–7 minutes until the onion has softened.
Add the , , and and cook, stirring, for 1–2 minutes until the curry powder begins to catch on the bottom of the pan. Season again.
Add the , , and and bring to the boil, then reduce the heat and simmer gently for about 10 minutes until everything is cooked and you can no longer taste a sharpness from the .
Add the pieces and simmer gently until cooked. The cooking time will depend on the size of your pieces, but start checking from about 5 minutes. Alternatively, cool the curry base and store in the fridge alongside the fish, then combine the two and gently simmer when you are ready to serve. Either way, be sure to taste the curry again once the fish is cooked and season as required.
O Tama Carey's tips
Most varieties of white-fleshed fish will work here, though I would recommend one with large flakes that is not too delicate.
