FISH
SRI LANKAN FISH CURRY
Serves 8 to 10
Ingredients
2 Tablespoons oil
3 onions, finely chopped
6 cloves garlic, finely chopped
1⁄3 cup finely chopped fresh ginger
3 small red chillies, seeds removed and finely chopped
1½ Tablespoons ground coriander 1½ Tablespoons black mustard seeds 2 teaspoons ground turmeric
14 fresh curry leaves
1.4kg fresh ripe tomatoes, chopped into 2cm chunks
190ml can coconut cream
1.4kg thick firm white fish fillets cut into 3cm chunks, bones and skin removed
Juice of 1 lemon
1¼ tsps sea salt and pepper to taste Lemon wedges to serve
Extra chopped fresh coriander to serve
METHOD
Searing on the Stovetop with
EasySear™ pan
1.Place EasySear™ pan onto stovetop and preheat for 2 to 3 minutes, add oil, heat a further 1 minute.
2.Add onions, garlic, ginger and chillies, sauté for 5 minutes or until onions have softened, stirring occasionally.
3.Add ground coriander, mustard seeds, turmeric and curry leaves, cook for 3 minutes or until spices are fragrant, stirring occasionally.
4.Stir through tomatoes.
Slow Cooking
5.Place EasySear™ pan back into slow cooker base.
6.Cover with lid, turn Temperature Control Dial to ‘LOW’ setting. Cook for 3 to 4 hours or until tomatoes are well cooked and softened.
7.Before serving, stir through coconut cream and fish pieces and mix well. Cover with lid and continue cooking for a further 2 to 2½ hours or until fish is cooked. Stir through lemon juice and season to taste with salt and pepper.
8.Serve with lemon wedges and extra fresh coriander
Setting Variation: Use the High setting and cook sauce for 2 to 2½ hours or Auto setting for 3 to 4 hours, add fish in last 2 to
2½ hours of cooking time.
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