Sri Lankan Fish Curry

Heat 2 tbsp of the oil to a large wok or deep frying pan, over medium heat.

Fry the onions for 3mins, or until just golden.

Add the curry leaves, ginger, lemongrass stalks, chillies, and fry for 3-4mins, or until fragrant.

Add the tomatoes and cook for another 5mins.

Add the turmeric, coconut milk, coconut cream, and bring to a boil then reduce to simmer.

Add the sugar if using, and season lightly with salt.

Add the lime juice and fish, stir lightly to combine so the chunks stay whole and poach for 5mins.

While the fish is poaching, add another tbsp of oil to a small frying pan, fry the green beans and aubergine, for 8-10mins, or until tender. Season lightly with salt. Serve on the side with the curry. Traditionally, the curry is served with steamed rice, but we recommend serving with cauliflower rice, for extra vegetables.