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32
FISH
SRI LANKAN FISH CURRY
Serves 8 to 10
INGREDIENTS
2 Tablespoons oil
3 onions, finely chopped
6 cloves garlic, finely chopped
1
⁄3 cup finely chopped fresh ginger
3 small red chillies, seeds removed
and finely chopped
1½ Tablespoons ground coriander
1½ Tablespoons black mustard seeds
2 teaspoons ground turmeric
14 fresh curry leaves
1.4kg fresh ripe tomatoes, chopped into
2cm chunks
190ml can coconut cream
1.4kg thick firm white fish fillets cut into 3cm
chunks, bones and skin removed
Juice of 1 lemon
1¼ tsps sea salt and pepper to taste
Lemon wedges to serve
Extra chopped fresh coriander to serve
METHOD
Searing on the Stovetop with
EasySear™ pan
1. Place EasySear™ pan onto stovetop and
preheat for 2 to 3 minutes, add oil, heat a
further 1 minute.
2. Add onions, garlic, ginger and chillies,
sauté for 5 minutes or until onions have
softened, stirring occasionally.
3. Add ground coriander, mustard seeds,
turmeric and curry leaves, cook for 3
minutes or until spices are fragrant,
stirring occasionally.
4. Stir through tomatoes.
Slow Cooking
5. Place EasySear™ pan back into slow
cooker base.
6. Cover with lid, turn Temperature Control
Dial to ‘LOW’ setting. Cook for 3 to 4
hours or until tomatoes are well cooked
and softened.
7. Before serving, stir through coconut
cream and fish pieces and mix well.
Cover with lid and continue cooking
for a further 2 to 2½ hours or until fish
is cooked. Stir through lemon juice and
season to taste with salt and pepper.
8. Serve with lemon wedges and extra fresh
coriander
Setting Variation: Use the High setting and
cook sauce for 2 to 2½ hours or Auto setting
for 3 to 4 hours, add fish in last 2 to
2½ hours of cooking time.