Name: Sri Lankan fish curry
Yield: 4
Ingredients: 4 pieces firm white fish fillets (180gm each), such as mulloway or snapper; 2 tsp ground turmeric; 2 tbsp ghee; 2 tsp each fenugreek seeds and white peppercorns, coarsely crushed; 1 tsp each fennel seeds and brown mustard seeds, coarsely crushed; 1 cinnamon quill; 10 fresh curry leaves, plus extra sprigs, to serve; 1 onion, thinly sliced; 2 garlic cloves, finely chopped; 2 long green chillies, thinly sliced; 2 tsp each ground chilli and ground coriander; 2 ripe tomatoes, coarsely chopped; 1½ tbsp tamarind purée; 200 ml coconut milk; To serve: steamed basmati rice and coriander sprigs

Sri Lankan fish curry

The beauty with fish is that it cooks in a flash, and in this curry it's both fast and fiery.

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Serves 4

Ingredients

4 pieces firm white fish fillets (180gm each), such as mulloway or snapper

2 tsp ground turmeric

2 tbsp ghee

2 tsp each fenugreek seeds and white peppercorns, coarsely crushed

1 tsp each fennel seeds and brown mustard seeds, coarsely crushed

1 cinnamon quill

10 fresh curry leaves, plus extra sprigs, to serve

1 onion, thinly sliced

2 garlic cloves, finely chopped

2 long green chillies, thinly sliced

2 tsp each ground chilli and ground coriander

2 ripe tomatoes, coarsely chopped

1½ tbsp tamarind purée

200 ml coconut milk

To serve: steamed basmati rice and coriander sprigs

Method

1.Combine fish, half the turmeric and ½ tsp salt in a bowl, mix to coat well and set aside.

2.Heat ghee in a large saucepan over medium-high heat, add whole spices and curry leaves and stir until spices pop (1 minute), then add onion, garlic and green chilli and stir occasionally until tender (4-5 minutes). Stir in ground spices, sauté until fragrant, then add tomato and cook until they begin to break down (2-3 minutes). Add tamarind and 700ml water, simmer until well flavoured (8-10 minutes), then add fish and coconut milk and simmer until just cooked through (4-5 minutes). Season to taste and serve hot with steamed rice, scattered with extra curry leaves and coriander.

Styling by Emma Knowles

Styling by Jerrie-Joy Redman-Lloyd