I was missing Sri Lanka a bit too much and so decided to make this spicy coconut fish curry. It definitely brought back some good memories (mainly food memories). If you’re ever in Sri Lanka be sure to check out the bungalows at Ceylon Tea Trails; breathtaking views, top notch service and food to die for!
- 1/2 pound grouper fish fillet
- 1 lemon, juiced
- 1 tsp. mustard seeds
- 1/4 onion, sliced into half moons
- 1 tomato, roughly chopped
- 1 garlic clove, roughly chopped
- 1″ ginger, roughly chopped
- 2 red chilis, roughly chopped
- 1/2 cup coconut milk
- 1/2 tsp. turmeric
- 1/2 tsp. red chili powder
- 1/2 tsp. coriander powder
- 1/2 tsp. cumin powder
- 1/4 tsp. garam masala
- 1/4 tsp. black pepper
- Salt to taste
- Place the fish in a bowl and toss with some lemon juice and salt and set aside.
- Heat up some oil in a pan on medium high heat and add in the mustard seeds. When they start to pop, add in the onions and toss till translucent. Add in the ginger, garlic and chilis and mix till fragrant. Add in the tomatoes and mix till they soften. Transfer the mixture to a blender and blend to a chunky paste. Transfer the mixture back into the pan and add in the coconut milk and spices. Reduce to a simmer.
- Wash off the lemon and salt from the fish and add the fish into the curry. Simmer for 10-15 minutes, occasionally flipping the fish gently to ensure even cooking. You can increase the heat to evaporate some liquid if the curry is too light, or add in some more coconut milk if the curry is too thick. Adjust seasonings according to taste. When the fish is cooked through, place the fish curry on a bed of rice, garnish with some coconut flakes and serve immediately.