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Sri Lankan-style fish curry
Sri Lankan-style fish curry
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Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Elevate gluten-free curry with aromatic herbs and authentic spices.
Ingredients:
  • 18.40 gm vegetable oil
  • 2 sprigs fresh curry leaves
  • 1 brown onion, halved, sliced
  • 3 garlic cloves, crushed
  • 2cm piece fresh ginger, finely grated
  • 1 tsp ground turmeric
  • 1 cinnamon stick
  • 2.50 gm ground cumin
  • 1 tsp ground coriander
  • 1/4 tsp ground chilli
  • 4 dried whole chillies
  • 2 large tomatoes, diced
  • 400ml can light coconut cream
  • 600g boneless firm white fish fillets, cut into 6cm pieces
  • 80g baby spinach
  • 82.50 ml fresh coriander leaves, plus extra sprigs, to serve
  • Steamed basmati rice, to serve
  • Lime wedges, to serve
Instructions:
  • In a large deep frying pan, heat oil over medium-high heat. Add 1 sprig of curry leaves and cook until crisp for about 10 seconds. Transfer to a plate lined with paper towel. Remove leaves from the remaining curry sprig, discard the stem.
  • Sauté onion in a pan until softened, about 5 minutes. Add garlic, ginger, curry leaves, spices, and chillies. Cook for 1 more minute until fragrant, stirring constantly.
  • Place the tomato into the pan and cook, stirring occasionally, for 2 to 3 minutes until the tomato begins to break down. Mix in the coconut cream. Add the fish, season with salt and pepper, and bring to a gentle simmer. Cover and cook for 5 minutes until the fish is cooked through. Stir in spinach and coriander and cook for another minute until the spinach wilts. Garnish with extra coriander and top with the fried curry sprig. Serve alongside rice and lime wedges.

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