Ingredients

• 350 g - rohu
• 2 tbsp - sunflower oil
• 1 - onion, chopped
• 2 - garlic cloves, finely chopped
• 1/2 tsp - ground turmeric
• 1 tsp - chilli powder
• 2 tbsp - Sri Lankan curry powder
• 2 - tomatoes, skinned and finely chopped
• 150-200 ml - coconut milk
• Fresh curry leaves - a few
• Salt to taste
• Sri Lankan curry powder: Coriander seeds
• A pinch - fenugreek seed
• 2 - cloves
• 2 pods - green cardamom
• 6 - black peppercorns
• Cinnamon stick - 1 small piece
• Cumin seed - 1/2 tsp
• dried curry leaves - a few

How to Make Sri Lankan Fish Stew

• For the Sri Lankan curry powder, grind coriander seeds, cumin seeds, fenugreek seeds, cinnamon, cloves, cardamom, dried curry leaves and pepper corns in a grinder to a fine powder. Store it in a screw top jar.
• Marinate the fish slices with salt and lemon juice and keep aside for 1/2 an hour
• Fry the marinated fish pieces in mustard oil till they turn light brown in colour.
• Heat oil in a large, shallow pan and add the onion, garlic and curry leaves to it.
• Fry gently for 7-10 minutes until the onions are soft and lightly golden in colour.
• Add the turmeric, chilli powder and Sri Lankan curry powder and fry it for 1-2 minutes.
• Add the tomatoes, coconut milk and 1 tsp of salt and let it simmer for 5 mins.
• Add the fish to the pan and spoon the gravy over the fish.
• Add water if needed and simmer for 10 mins.
• Serve after a while.