My Salt Spring friend Fenton Loyola was born in Sri Lanka and has a deep understanding of the mysteries of masala. Tobago Habanero Curry is his favourite of our curries and he uses it in this Sri Lankan style fish curry. Enjoy!
1 lb Halibut or Ling Cod
3 tsp Tobago Habanero Curry
1/2 c water
1/3 cup canned coconut milk (1/2 c if using a lite product)
1 large clove garlic
1/2 medium yellow or red onion, sliced
2 tbsp cooking oil (I prefer grape seed oil)
salt to taste
1/2 a Pandan leaf, also known as Rampe
10-15 Curry leaves
Wash fish and pat dry. Cut the fish into 1 inch sized cubes. Sprinkle 1 tsp of Tobago Habanero Curry on the fish and mix it gently making sure you don't flake the fish into smaller pieces.
Add the oil into a pan and bring to medium heat. Add onions and curry leaves and fry until onions turn light golden to brown. Stir regularly to prevent it burning. (2 to 3 minutes).
Add fish and baste lightly for 5 minutes. Don't stir the fish as it is likely to break up. Once one side is lightly basted (2 1/2 minutes), turn them over individually for another 2 1/2 minutes.
Add coconut milk carefully as spattering can occur when adding to hot oil. Let it cook 3 minutes. Then add water and the balance of the Tobago Habanero Curry and cook for 10 minutes. Stir once or twice very gently.
Cut the clove of garlic in half (or use 2 cloves if you prefer stronger taste) and add it with the Pandan leaf to the curry and cook for 5 minutes. Sqeeze half a lime into the curry at the very end just before serving.
I usually like fish curry with Basmati rice and a tomato, onion and lettuce salad. You could also put arugula and calendula flower petals into the salad for colour and flavour. I also sprinkle a pinch or two of Delhi Chat Masala on the salad for a zesty punch.