SRI LANKAN-STYLE FISH CURRY

INGREDIENTS

• 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

• 1/4 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, to serve

• Lime wedges, to serve

METHOD

Step 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.

Step 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.

Step 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.