The type of fish that is best suited for this dish is of the white variety, which generally means mildly flavoured, quick-cooking fish. Popular varieties of white fish are tilapia, cod, bass, grouper, haddock, catfish and snapper. King fish, salmon and seer are also great choices for this recipe.
Tips:
> I've used coconut oil in this recipe so that it gives that authentic, traditional flavour. You can use any neutral oil, but avoid olive oil as it doesn't really blend well with these kinds of spices.
> You can adjust the amount of the chilli powder and green chillies according to your taste.
Find the link to the demo video for this recipe here: @whitefishcurry
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Utensils:
To maintain the authentic, island taste, this dish should ideally be prepared in a clay pot or 'chatti'. You can most certainly make it in a regular pan as well, but it will not have that beautiful, smoky flavour.
Making Coconut Milk with Coconut Powder:
> Thin milk - 1 & 1/2 tbsp coconut powder + 3 cups of water
> Thick milk - 4 tbsp coconut powder + 1 cup of water
Washing the fish:
Cut the fish into nice chunky pieces. It shouldn't be too small, or else it may fall apart while cooking.
Add the fish into a bowl, add a teaspoon of turmeric powder and fill the bowl with water. Wash the fish in this water and then rinse it quickly in fresh, running water. Drain well and leave aside until required.
Ingredients:
200g fish of your choice
1 sprig of curry leaves
2 cloves garlic, minced
1/2 cup onions, chopped
3 small green chillies, slit
1/2 cup tomato, chopped
1/2 tsp fenugreek seeds
1 tsp red chilli powder
1/4 tsp turmeric powder
1/2 cup thin coconut milk
1 cup thick coconut milk
Salt to taste
1 tbsp coconut oil
Juice of 1 lime
Method:
Heat oil in a clay pot or pan on a low to medium flame.
Once the oil is heated, toss in the onions, curry leaves, garlic and fenugreek seeds.
Combine well and saute until the onions turn translucent.
Add the tomatoes, the turmeric powder, chilli powder and salt.
Combine well until the raw smell of the spices disappear.
Toss in the green chillies and mix well.
Then reduce the heat to low and cook until the tomatoes soften, about 3 to 4 minutes.
Pour in the thin coconut milk, stir well and simmer for about 8 to 10 minutes.
Now add the thick coconut milk and slowly simmer for another 2 minutes.
Once the coconut gravy colour changes slightly, add the chunks of fish carefully into the pot.
Simmer for another 15 to 20 minutes.
Remember, all the cooking has to be done on low heat.
At this point you can do a taste test and adjust the salt if necessary.
Switch off the flame and serve hot.
Sri Lankan White Fish Curry goes beautifully with string hoppers and pol sambol. It also pairs well with hoppers and seeni sambol. Another tasty option would be to have it with white, brown or red rice along with any vegetable dish.
Enjoy!
PS: If you make any of my recipes, do tag me on Instagram as @MyFoodyChic and use the #MyFoodyChic hashtag. I really do love seeing your takes on my recipes!
XOXO, Jovanka
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