sri lankan fish curry

It’s December.

My New Years resolution to become a better person, have a bangin body and be great at hobbies has definitely not happened. Shit. This means that in one month I have to starve, learn tennis and be nice to everyone. I will never starve,  I can learn tennis but lets be honest, I have far too many excuses and I can be nice to everyone except people that work in Airports as they are all out to get me. So all in all, 2015 is a fail.

I think next year i’ll have realistic resolutions. Things like, eat more fish, always pack an umbrella and buy peoples wedding gifts actually off their wedding registry.

Sri Lankan Fish Curry
Serves 2-3

Ingredients
4 cod fillets – or any firm white fish
Oil
2 tsp fennel seeds, ground
4 shallots
3 cloves of garlic
20 curry leaves
2tsp chilli powder
2tsp ground coriander
3tsp fish curry powder – if you can’t find this just use normal curry powder
1tsp turmeric powder
2 tomatoes, diced
1tbs tamarind paste
1tsp sugar
1tbs salt
300ml coconut milk
Coriander, green chilli, limes to serve – optional 

Method
Heat a big glut of oil in a non stick pot and gently sauté the ground fennel seeds, onion, garlic and curry leaves. After a few minutes add the remaining spices and tomatoes. Bring to the boil then reduce to a low heat and cook through for 10 minutes, stirring constantly.

Add the coconut milk and 200ml water to the curry along with the tamarind paste, sugar and salt. Leave to a gentle simmer for 20 minutes.

Taste to ensure the salt/sour balance is right then place the fish fillets in the curry. Make sure the curry is on the lowest heat. Depending on the size of the fillets, around 3-6 minutes is all the fish will need to cook through.

Serve with coriander, chilli and basmati rice. Delish!