Sri Lankan Fish Curry
In Sri Lanka, an island nation, fish is a staple. It is used in salads, as stuffing for savory pastries, as a flavoring in relishes, as a snack food with drinks, and, of course, in hundreds of curries. This particular curry was served to me for breakfast on a sunny patio at Castlereigh, a tea planter’s home turned boutique hotel, along with fresh rice noodles and good, hot tea. On that cool morning in the mountains nothing could have tasted finer. Almost any fish may be used here, as long as it is firm and holds its shape—swordfish, salmon, pompano, sole, haddock, kingfish, and mackerel. I have used swordfish. Serve with Plain Jasmine Rice and Gujarati-Style Okra.
Recipe information
Yield
serves 2¿3
Ingredients
Preparation
Step 1
Cut the swordfish crossways into as many pieces as there are diners. Sprinkle each piece lightly with 1/4 teaspoon salt on both sides.
Step 2
Put the oil in a frying pan and set over medium-high heat. When hot, put in the mustard seeds. As soon as the mustard seeds begin to pop, a matter of seconds, put in the fennel seeds and then the onions. Stir and fry on medium heat until the onions soften a bit, about 2–3 minutes. Add the garlic and curry leaves. Stir another minute. Now add the tomatoes, turmeric, and cayenne. Stir a minute. Add 1/2 cup water and 1/2 teaspoon salt. Stir and bring to a simmer. Cover, turn heat to low, and cook gently for 10 minutes. Put the fish into this sauce and cook on medium-low heat for 3–4 minutes or until one side of the fish turns opaque. Turn the fish pieces over. Add the coconut milk, stir the sauce gently, and bring to a simmer again on medium heat, spooning the sauce over the fish. When the fish turns opaque all the way through, it is done.
