Sri Lankan Fish Curry (Serves 4)

Sri Lankan Fish Curry (Serves 4)

Ingredients

  • 300gm White Fish
  • Basmati Rice to serve
  • 1 can Coconut Cream

Dry Spices

  • 1tbspn Fennel Seeds
  • 1tbspn Mustard Seeds
  • 1 Cinnamon Quill
  • 6-8 Fresh Curry Leaves
  • 30gm Ghee

Curry Paste

  • 2 Garlic Bulbs
  • 20gm Fresh Ginger
  • 1 Onion
  • 2 Tomatoes
  • 2 Chillies
  • 2 Tbsp Turmeric Powder
  • 1 Bunch Coriander Roots and Stalks

Method

In a food processor blitz all the ingredients in the curry paste. In a heavy-bottomed pot heat the ghee, add the dry spices and cook for 2-3 minutes. Add the curry paste and cook for a further 5 minutes. Add the Coconut cream and simmer for 6-7 minutes. Add the fish chopped into bite-sized pieces and cook gently for 4 minutes. Finish with chopped coriander and serve with rice.

Fish Wings (Serves 4)

Fish Wings (Serves 4)

Ingredients

  • 500g Fish wings (Red Emperor/Goldband/Pink Snapper)
  • 150g plain flour
  • 20g smoked paprika
  • 20g garlic powder
  • 20g cayenne pepper
  • 50g cornflour
  • 1 lime cut into wedges
  • Aioli to serve
  • Canola Oil for frying

Method

Combine the dry ingredients to create a spiced flour mix. Dust the wings in the spiced flour and shake off the excess. Deep fry at 180 degrees for 4 to 5 minutes until crispy. Serve with a lime wedge and Aioli.

Acqua Pazza

Acqua Pazza

Ingredients

  • 500g Fish wings (Red Emperor/Goldband/Pink Snapper)
  • 150g plain flour
  • 20g smoked paprika
  • 20g garlic powder
  • 20g cayenne pepper
  • 50g cornflour
  • 1 lime cut into wedges
  • Aioli to serve
  • Canola Oil for frying

Method

Combine the dry ingredients to create a spiced flour mix. Dust the wings in the spiced flour and shake off the excess. Deep fry at 180 degrees for 4 to 5 minutes until crispy. Serve with a lime wedge and Aioli.

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