SRI LANKAN-STYLE FISH CURRY
SERVES 4 PREP 15 MINUTES COOK 20 MINUTES
1 tablespoon vegetable oil 2 sprigs fresh curry leaves 1 brown onion, halved, sliced 3 garlic cloves, crushed 2cm piece fresh ginger, finely grated 1 teaspoon ground turmeric 1 cinnamon stick 1 teaspoon ground cumin 1 teaspoon ground coriander ¼ teaspoon ground chilli 4 dried whole chillies 2 large tomatoes, diced 400ml can light coconut cream 600g boneless firm white fish fillets, cut into 6cm pieces 80g baby spinach ¹⁄³ cup fresh coriander leaves, plus extra sprigs, to serve Steamed basmati rice and lime wedges, to serve
1 Heat oil in a large deep frying pan over medium-high heat. Add 1 sprig curry leaves. Cook for 10 seconds or until crisp. Transfer to a plate lined with paper towel. Pick leaves from remaining curry sprig. Discard stem. 2 Add onion to pan. Cook, stirring, for 5 minutes or until softened. Add garlic, ginger, curry leaves, spices and chillies. Cook, stirring, for 1 minute or until fragrant. 3 Add tomato to pan. Cook, stirring, for 2 to 3 minutes or until tomato starts to break down. Stir in coconut cream. Add fish. Season with salt and pepper. Bring to a simmer. Simmer, covered, for 5 minutes or until fish is just cooked through. Toss through spinach and coriander. Cook for 1 minute or until spinach is wilted. Sprinkle with extra coriander. Top with fried curry sprig. Serve with rice and lime wedges. NUTRITION: (per serve) 2998kj; 29.4g fat; 20.2g sat fat; 39.4g protein; 68.3g carbs; 7.4g fibre; 82mg chol; 235mg sodium.