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Sri Lankan Fish Curry

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August 9, 2015 by marksetchfield

2015-07-26 23.25.02-1

CURRY-2For this curry recipe, I’ve used a Sri Lankan fish paste, not widely available, but many specialist stores stock this kind of products. The internet is a good place to buy hard to find ingredients, you can instead use a red curry paste, which most stores will stock. Adjust the amount of paste to suit you taste and chilli tolerance.
I love this recipe because it’s so straightforward and quick to make. Cook some rice in coconut milk instead of water or grate in some coconut block after the rice is cooked.

Serves 4, prep time 20 minutes, cooking time 35 minutes

INGREDIENTS
1/4 cup of hot water
1 large fish fillet cubed
3 tbsp of vegetable oil
1 large onion, chopped
3 tsp of red fish curry paste
1 cup of chicken stock
splash of fish sauce
1 can of coconut milk
10 sliced oyster mushrooms
10 strips of fresh ginger
Handful of chopped coriander
Salt and pepper
Steamed rice to serve

METHOD
Place the fish cubes in a bowl and add three teaspoons of fish curry paste, add some water and mix in the paste coating the fish. Heat some oil in a pan add the onions and soften. Next, add the fish and stir in the onions; season and simmer for five minutes. Pour in the chicken stock and add a splash of fish sauce and simmer for five minutes. Add the coconut milk and stir in, add the peppers and ginger, simmer for another five minutes. Finally, add the sliced mushrooms and coriander and simmer for 20 minutes. Remove from the heat and serve with some sticky rice. Cook the dish with fresh fish, and make up some boxes for home freezing.

2015-07-26 23.32.34-1 Screen Shot 2015-07-18 at 18.44.37

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