Sri Lankan sour fish curry

SERVES 2 // PREP TIME 15 MINS // COOK 15 MINS

2 tbsp peanut oil 3 tsp tamarind purée 2 tsp whole black peppercorns 2 tsp finely grated ginger 2 garlic cloves, finely grated 2 cardamom pods, bruised 2 cloves 1 pinch ground turmeric and chilli powder 1 tsp palm sugar 800 gm goldband snapper, pin-boned, cut into 5cm pieces 5 curry leaves 150 gm snake beans, trimmed 1 banana leaf, cut to fit over base of ovenproof dish 180 ml fish or vegetable stock

Fried curry leaves and steamed white rice, to serve

1 Place oil, tamarind, pepper, ginger, garlic, spices, chilli and sugar in a small food processor and process to a paste; season to taste and transfer to a large bowl. Add fish with curry leaves and snake beans and with clean hands toss well to combine.

2 Line base of a flame-proof dish with banana leaf, add fish mixture and pour over enough stock to just cover fish. Place over medium heat and simmer until stock has reduced by three-quarters and fish is cooked (15 minutes).

3 Serve at your table scattered with fried curry leaves and steamed white rice on the side.

SERVING SUGGESTION Serve with warmed roti and yoghurt on the side.