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Stephen Mangan's Sri Lankan fish curry
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Total Time:
40 minutes
Travel-inspired Sri Lankan dry curry with flavorful paste, served with yellow rice and fresh coconut sambal. Perfect for cricket lover Stephen Mangan!
Ingredients:
  • 35 g goraka or 2 tablespoons tamarind paste
  • 1 clove of garlic
  • 2 cm piece of ginger
  • ½ a pandan leaf
  • 1 large pinch of ground cinnamon
  • ½ a teaspoon ground black pepper
  • 20 fresh curry leaves
  • 300 g yellowfin tuna from sustainable sources
  • 2 banana leaves
  • dried red chilli flakes optional
  • 2 ripe tomatoes
  • 1 fresh green chilli
  • ½ a fresh coconut
  • 2 limes
  • ½ an onion
  • 1 small knob of unsalted butter
  • 2 pandan leaves
  • 10 curry leaves
  • 1 small pinch of ground turmeric
  • 1 builder’s mug basmati rice (150g)
Instructions:
  • In a pan of boiling water, simmer the goraka for 20 minutes until softened. Peel and roughly chop the garlic, ginger, and pandan. Transfer the softened goraka, garlic, ginger, pandan, cinnamon, black pepper, curry leaves, and salt to a mortar and pestle. Crush everything into a smooth paste with 3 tablespoons of boiling water. Cut the tuna into 6 pieces, coat each piece with the paste, and marinate for 20 minutes. For the rice, sauté onion and garlic in butter, then add pandan and curry leaves until softened. Stir in turmeric, rice, and water; cook covered until water is absorbed. Let it steam off the heat. Line a clay pot with banana leaf, layer fish inside, cover with another leaf and the lid. Cook on low heat for 10-15 minutes. For the sambal, mix tomatoes, chilli, coconut, lime zest, juice, and salt. Serve on banana leaf-lined plates with coconut and chilli flakes.

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