Hot Sri Lankan Fish Curry
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!
Print Recipe
Ingredients
- 1 lb Halibut or Cod fillet or other fresh meaty white fish
- 2-3 tsp Tobago Habanero Curry
- 1/2 cup water
- 1/2 cup coconut milk
- 2 garlic cloves
- 1/2 medium yellow or red onion sliced
- 10-15 Curry leaves
- 2 tbsp cooking oil or ghee
- 1/2 lime
- Salt to taste
- 1/2 Pandan leaf
Instructions
- Wash fish and pat dry. Cut the fillet into 1-inch sized cubes.1 lb Halibut or Cod fillet
- Sprinkle fish with 1 tsp of Tobago Habanero Curry on the fish and mix gently.2-3 tsp Tobago Habanero Curry
- Add the oil or ghee into a pan and bring to medium heat.2 tbsp cooking oil or ghee
- Add onions and curry leaves and fry until onions turn light golden to brown. (2 to 3 minutes).1/2 medium yellow or red onion, 10-15 Curry leaves
- 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.1/2 cup coconut milk, 1/2 cup water
- Add garlic with the Pandan leaf to the curry and cook for 5 minutes.2 garlic cloves, 1/2 Pandan leaf
- Squeeze half a lime into the curry at the very end just before serving.1/2 lime, Salt to taste
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Categories: Hot, India & South Asia, Soups, Tobago Habanero Curry
Buy Spices Used: Tobago Habanero Curry