Sri Lankan Yellow Fish Curry by Chef Adam Gaunt- Evens
INGREDIENTS
- 500g diced Barramundi
- 3 tbsp Coconut Oil
- 1 tsp Fennel Seeds
- 1 tsp Cumin Seeds
- 1 tsp Mustard Seeds
- 20 Curry Leaves
- 3-5 chipped Green Chillies
- 1 sliced Onion
- 2 tbsp Ginger Garlic paste
- 2 tsp Turmeric Powder
- 2 tsp Sri Lankan un Roasted Curry Powder
- 1 tsp Chilli Powder
- 200ml Water
- 1 Tin Coconut Milk
- 2 pieces Pandan Leaf
- 1 tsp Salt
- 1 tbsp Tamarind juice
METHOD
- Heat the coconut oil, temper the whole spices.
- Add curry leaves, temper for 20 seconds, add sliced onion, temper for 2 minutes.
- Add ginger garlic paste. Temper for 1 minute.
- Add dry spice powders, temper for 30 seconds.
- Add water, bring to a simmer. Add coconut milk, pandan leaf and salt Simmer for 10-12 minutes until beginning to thicken. Add tamarind juice.
- Add the fish and poach gently until cooked. Take off the heat and allow the fish to sit in the curry for an hour before heating again and serving.
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