Fragrant Sri Lankan Fish Curry

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Ingredients

• Firm white fish (e.g., Tilapia) or Crab or Prawns
• Turmeric Powder
• Lemon or Lime juice
• Coconut Oil or Ghee
• Black Mustard Seeds
• Cinnamon Stick
• Pandan Leaves
• Curry Leaves
• Onion
• Ginger-Garlic paste
• Tomatoes
• Salt
• Chili Powder
• Home-made Jaffna powder (Fennel Seeds, Fenugreek Seeds, Cumin, Coriander, Mustard seeds, Black Peppercorns, Cloves, Green Cardamom, Cinnamon Sticks, Pandan Leaves, Curry Leaves)
• Red Chili
• Freshly grated Coconut
• Water
• Tamarind Pulp
• Coconut Milk

Instructions

1. Marinate the fish with Turmeric Powder and Lemon/Lime juice.
2. Heat Coconut Oil or Ghee in a pan, add Black Mustard Seeds, Cinnamon Stick, Pandan Leaves, and Curry Leaves.
3. Add chopped Onion, Ginger-Garlic paste, Tomatoes, Turmeric, Salt, Chili Powder, and home-made Jaffna powder.
4. Stir in Red Chili, freshly grated Coconut, and a touch of Water to thin it out.
5. Add Tamarind Pulp and let it cook for about five minutes before adding Coconut Milk.
6. Add the marinated fish along with the juice, and let it simmer for 5-7 minutes until the fish is cooked.
7. Serve hot and enjoy the fragrant Sri Lankan Fish Curry.

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