Sri Lankan Fish Curry

I have been to Africa, Asia, India and North Africa, but never to Sri Lanka, but my husband has visited and loved the food there, so wanted to introduce me to it, knowing I would love it.

This is one of the dishes we tried and I love it for many reasons.  For one it has fish in it, coconut milk and it is also fast to make, meaning really good food on a weeknight, without too much effort! It looks like a long list of ingredients, but that’s mostly spices.

We recently purchased a smaller wok, that is non stick and is great for making food like this. (our old wok is huge).

WINE NOTE: I chose Vermentino to go with this, as it has a creamy flavour with a lovely lime zippiness to complement the food. It doesn’t overwhelm with acidity, like a Sauvignon  Blanc would. Instead, it complements the sweetness of the shrimp and coconut, while pleasantly cutting through with the pears and lime.

Serve over steamed rice.

1 tbsp coconut oil
1 large shallot
2 garlic cloves- minced
2 tomatoes roughly chopped
1-2 green chillies roughly chopped
small handful curry leave
1 small cinnamon stick
1/2tsp chilli powder
1/2 tsp ground turmeric
1tsp salt
1/2tsp black pepper freshly ground
75ml water
400ml can coconut milk
180g / 6oz Large Shrimp /Jumbo prawns
260g / 9oz white fish such as Cod or Basa cut into large pieces
1/2 lime
Cilantro leaves (coriander) for garnish

Melt the coconut oil in the wok or skillet and place the first 10 ingredients in and saute for 5 minutes.
Add the water and simmer for another 5 minutes.
Stir in the coconut milk and simmer another 5 minutes.
Add the shrimp and fish and cook at a gentle simmer for 5 minutes until just cooked.
Season with the juice of the lime and serve over the rice garnished with the cilantro leaves.