US
Sri Lankan Fish Curry
Prep and cooking time: 25mins
Complex carb portions, per serving: 0
Ingredients
Serves: 4
3 tbsp cold pressed rapeseed oil
2 small red onions, finely diced
12 fresh or dried curry leaves
2cm fresh ginger, minced
2 whole stalks lemongrass, smashed or 1 tsp lemongrass paste
2-4 small fresh red chillies, finely sliced
2 large tomatoes, diced
100g cherry tomatoes, whole
2 tsp ground turmeric
1 x 400ml tin coconut milk
250ml coconut cream
1 tsp sugar (optional)
½ lime, juiced
700-800g monkfish, cod, or any other meaty white fish, cut into large chunks
1 large aubergine, diced
400g green beans
Method
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.