Sri Lankan Fish Curry - Emointhekitchen

emointhekitchen

Sri Lanka, an island nation that gained independence on February 4, 1948, has been commemorating this significant event annually ever since. The rich cultural heritage of Sri Lanka is not only evident in its history but also in its delectable cuisine, which has garnered global acclaim for its unique flavours and aromatic spices. Sri Lankan fish curry, often called Malu Mirisata, is a spicy, flavorful dish featuring fish cooked in a rich, aromatic sauce, typically with coconut milk. It’s a staple in coastal regions where fish is a primary food source and is enjoyed throughout the island.

oven

olive oil
1/2 cauliflower
3 cups potatoes
2 teaspoons cumin seeds
1 teaspoon turmeric powder
1 teaspoon Madras curry powder
black pepper & salt

for the curry

olive oil
2 teaspoons cumin seeds
1/2 teaspoon mustard seeds
1/2 teaspoon fennel seeds
8 curry leaves
1 teaspoon cinnamon powder
2 teaspoons turmeric powder
1 large onion, chopped
3 cloves of garlic
2 large tomatoes, chopped
1 red cayenne chilli
1 teaspoon ginger powder
1/2 teaspoon cardamom powder
50g Green curry paste
400 ml of coconut milk
1/2 red pepper
1 tablespoon Fish sauce
2 cups vegetable broth
black pepper & salt

to marinate the fish

500 kg of fish fillets Tilapia
1 teaspoon mustard
1 teaspoon turmeric powder
black pepper & salt

to garnish

cashews
fresh cilantro leaves

Wash the small potatoes and place them in a pot of salted water. Boil until tender. Drain and let cool slightly. Once cooled, toss the potatoes and cauliflower with spices, salt and pepper. Spread the mixture on a baking tray and roast in the oven for 35 minutes of the cooking time.
In a bowl, marinate the fish fillets with mustard, turmeric powder, black pepper, and salt for about 30 minutes. Heat olive oil in a large pot over medium heat. Add cumin seeds, mustard seeds, curry leaves, cinnamon powder, turmeric powder and fennel seeds. Sauté until fragrant.

Add the chopped onion, red cayenne chilli and garlic. Cook until the onion is translucent. Stir in the tomatoes and cardamom powder. Cook until the tomatoes soften. Add the green curry paste, coconut milk, and vegetable broth. Bring to a gentle boil. Once the vegetables are tender, gently place the marinated fish into the pot. Cover and simmer for about 10 minutes. Once the fish is cooked, taste and adjust the seasoning with salt and black pepper as needed. Gently mix the potatoes and roasted cauliflower.
Serve hot, garnished with cashews and fresh cilantro leaves.
Enjoy your flavorful Sri Lankan fish curry with rice or flatbread!

White fish – Popular kinds of white fish include tilapia, cod, bass, grouper, haddock, catfish, and snapper. Lungs, stomach, spleen and liver. The taste of white fish is sweet and its temperature is considered neutral.