"Bursting with full of spicy flavours, this is a traditional Sri Lankan fish curry. It’s a gastro treat with a hot punch underlining an irresistible addictive taste. Try this with steamed rice or warm garlic bread, if any complaints please feel free to contact me."
500 Grams Fish (cut in to slices)
1/2 Tablespoon Mustard seeds
8 Clove Garlic (chopped)
1 Medium Red onion (chopped)
2 Small Ginger slices (chopped)
6 Small Curry leaves
2 Small Cardamom pods
6 Small Pandan leaves (cut in to stripes)
1/2 Teaspoon Ground pepper
2 Tablespoon Chili powder (or more)
1 Teaspoon Turmeric powder
1 Stick Cinamon
1/2 Teaspoon Cumin seeds
1/4 Cup Tamarind juice
1 Cup Water (or more)
1 Teaspoon Salt (or more)
3 Tablespoon Oil
In a large bowl season fish with salt, 1 table spoon of chilli powder, turmeric powder, ground pepper. Set it a side for about 15 minutes.
Heat oil in a large sauce pan, when oil is hot add mustard seeds, cinnamon stick, cumin seeds, curry leaves, cardamom pods and pandan leaves in to the sauce pan, fry it for about 1 minute. Then add remaining chilli powder, onion, garlic and ginger in to the sauce pan and saute it about 3 minutes.
Now add fish in to the sauce pan, mix well all together. (do not over mix otherwise fish might break in to pieces) Cook for about 5 minutes.
Add water in to the sauce pan, cover and cook about for 5 minutes on medium high then add tamarind juice with a gentle stir. Cook further for about 10 minutes. Remove from the heat and serve hot.