The place is properly magical, the food all consuming, the people curiously incredible and hypnotic. The island where your watch, quite literally, stands still for a few brilliant moments in time
Sri
Lankan fish curry
Serves 4
900g seer
fish fillet, or any firm white fish although salmon will do just fine
1 tblsp
sunflower oil
1 large onion, chopped
4 garlic cloves, finely chopped
8 fresh curry leaves
½ tsp
ground turmeric
1 tsp
chilli powder
2 tblsp
sri lankan curry
powder (see below)
2
medium-sized tomatoes,
skinned and chopped
50ml tamarind liquid
400ml coconut milk
Salt
Mango or
lime chutney to serve
For the Sri Lankan curry powder
2½ tblsp
coriander seeds
1 tblsp
cumin seed
1½ tsp fennel
seeds
A healthy pinch of
fenugreek seed
2.5cm
piece cinnamon stick
3 cloves
2 green
cardamom pods
6 black peppercorns
For the curry powder, toast
everything over a high heat in a dry pan and then simply grind everything
together in a spice grinder into a fine powder. Store in a screw top jar
Rinse the fish under cold water and dry on
kitchen paper. Heat the oil in a large, shallow pan, add the onion, garlic,
curry leaves and fry gently for 7-10 minutes until the onions are soft and
only just turning lightly golden
Add the turmeric, chilli powder and 2 tblsp
of the Sri Lankan curry powder and fry for 1-2 minutes. Add the tomatoes,
tamarind liquid, coconut milk and 1 tsp of salt and simmer gently for 15
minutes
Add the fish to the pan and spoon
some of the sauce over the top of the fish. Turn the heat right down and simmer gently for 5 minutes, then
cover the pan and set aside for 30 minutes. The fish needs to take in the flavour of the sauce and after 30 minutes should be
cooked through - but if not, just return to the heat for a few more minutes
until it is. Serve with some steamed basmati rice and some poppadoms should you feel inclined to do so
