Sri Lankan Fish Curry

Step 1

In a large pan melt your butter, ghee or coconut oil and sauté the onion over a low to medium heat until it is soft and translucent.

Step 2

In a food processor or powerful blender chop the garlic and ginger. Add the tomatoes, cumin, coriander, cinnamon, one teaspoon of the turmeric and optional chill flakes and puree until smooth.

Step 3

In a small bowl combine one teaspoon of turmeric with one teaspoon of sea salt. Pat the fish with a paper towel and toss in the salt/turmeric mixture to coat.

Step 4

Push the onion aside and sear the fish quickly on both sides (it doesnt need to cook through, just outside seared). Set aside.

Step 5

Add the tomato puree from the food processor and cardamon pods to the onion and cook for 5 minutes, uncovered on a medium high heat (rapid simmer) stirring occasionally.

Step 6

Add the coconut cream and optional curry leaves and simmer for another 5-10 minutes until it starts to reduce.

Step 7

Gently add the fish, peas and brocoli to the sauce and allow to simmer for another 5 minutes.

Step 8

Yurn off the heat, squeeze over the lime juice and serve immediately.

Step 9

With fresh coriander leaves, extra chilli and basmati rice or cauliflower rice.

Step 10

Re-heat in a pot over a low heat until just hot.

Step 11

In a airtight container.

Step 12

Can be frozen if you’ve used fresh (previously unfrozen) fish.