Sri Lankan Fish Curry
Sri Lankan Fish Curry
In Sri Lanka fish tends to be more popular than meat or chicken and this is a very common style of mild curry. Serve with roti bread.
Ingredients
Serves: 4
- 1 tablespoon ghee or butter
- 12 onion shallots, cut into wedges
- 1 1/2 teaspoons plain flour
- 2 cups water
- 3 tablespoons tomato paste
- 1/2 teaspoon chilli powder
- 1/2 teaspoon ground coriander
- 1/4 teaspoon turmeric
- salt, to taste
- 400g salmon, cut into chunks
- 1 cup coconut milk
- 1 tablespoon wine vinegar
- pinch black pepper
Directions
Preparation:15min ›
Cook:30min ›
Ready in:45min
- Heat the ghee in a saucepan, add the shallots and fry 5 minutes. Sprinkle over the flour and reduce heat to low.
- Slowly add 2 cups water, mixing to avoid lumps. Stir in tomato paste, chilli powder, coriander, turmeric and salt. Bring to a simmer then add the fish. Simmer, covered, 20 minutes, stirring occasionally.
- Remove from the heat. Pour in the coconut milk and stir well. Add vinegar and black pepper and serve.
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