Ingredients

• 4 pieces - rohu (approx 350 g)
• 2 tbsp - sunflower oil
• 1 - large onion, chopped
• 2 - garlic cloves, finely chopped
• 1/2 tsp - ground turmeric
• 1 tsp - chilli powder
• 2 tbsp - Sri Lankan curry powder
• 2 - medium sized tomatoes, skinned and finely chopped
• 150 to 200 ml - coconut milk
• Fresh curry leaves
• salt to taste
• For Sri Lankan Curry Powder:
• Coriander seeds / coriander powder
• pinch - fenugreek seed
• 2 - cloves
• 2 - green cardamom pods
• 6 - black peppercorns
• Cinnamon stick
• Cumin seeds

How to Make Sri Lankan Fish Curry

• For the Sri Lankan curry powder, grind everything listed into a fine powder. Store in a screw-top jar.
• Rub the fish slices with some salt and lemon juice.
• Allow them to sit for half an hour.
• Then fry the marinated fish pieces in mustard oil till they get a light brown colour.
• Do not overcook, as it tends to get chewy.
• Heat the oil in a large, shallow pan, add the onion, garlic and curry leaves.
• Fry gently for 7-10 minutes until the onions are soft and lightly golden.
• Add the turmeric, chilli powder and Sri Lankan curry powder and fry for 1-2 minutes.
• Add the tomatoes, coconut milk, 1 tsp of salt and simmer gently for 5 minutes.
• Add the fish to the pan and spoon some of the sauce over the top of the fish.
• If the gravy looks dry, add some water. Simmer gently for 5 minutes.
• Then cover the pan and set aside for 10-15 minutes.
• By this time the fish should have cooked through. But if not, just return to the heat for a few more minutes until it is.
• Serve with some steamed basmati rice.