Our 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 Cod fillet or other fresh meaty white fish.
2-3 tsp Tobago Habanero Curry
½ cup water
½ cup coconut milk
2 cloves garlic
½ medium yellow or red onion, sliced
10-15 Curry leaves
2 TBL cooking oil or ghee
Salt to taste
½ a Pandan leaf
Wash fish and pat dry. Cut the fillet into 1-inch sized cubes.
Sprinkle fish with 1 tsp of Tobago Habanero Curry on the fish and mix gently.
Add the oil or ghee into a pan and bring to medium heat.
Add onions and curry leaves and fry until onions turn light golden to brown. (2 to 3 minutes).
Add fish and cook lightly for 5 minutes with gentle stirring so the fish does not break up.
Add coconut milk carefully as spattering can occur when adding to hot oil. Let it cook 3 minutes. Then add water and the rest of the Tobago Habanero Curry and cook for 10 minutes. Stir once or twice very gently.
Add garlic with the Pandan leaf to the curry and cook for 5 minutes.
Squeeze half a lime into the curry at the very end just before serving.