Enjoy A Seafood Fiesta à la Sri LankaBack
The spice island of Sri Lanka is a melting pot of cuisines and tastes. Depending on individual preferences the food of Sri Lanka can be very spicy or deliciously mild. Curries form a large part of every Sri Lankan’s meal. Being an island nation, the cuisine is also replete with seafood.
Create a new weeknight favorite with this flavorsome, snapper and prawn curry infused with turmeric, coconut and a hint of chili.
Quick Sri Lankan Fish And Prawn Curry
- 1/4 cup vegetable oil
- 1 brown onion, thinly sliced
- 12 fresh curry leaves, plus extra sprigs to garnish
- 2 long green chilies, sliced
- 2 teaspoons fennel seeds
- 1 teaspoon mustard seeds
- 1 teaspoon ground turmeric
- 1 teaspoon ground coriander
- 1 cinnamon stick
- 1 tablespoon tamarind paste
- 1 tablespoon brown sugar
- 400ml can coconut cream
- 1/2 cup chicken stock
- 500g boneless snapper fillets with skin, halved
- 250g peeled green prawns, tails intact
- 2 tomatoes, cut into wedges
- 60g baby spinach
- Steamed basmati rice, to serve
Heat 1 tablespoon oil in a large saucepan over medium heat. Add onion, curry leaves and half the chili. Cook, stirring for 5 minutes or until onion just softens. Add fennel seeds, mustard seeds, turmeric, coriander and cinnamon. Cook, stirring for 1 minute or until fragrant.
Add tamarind, sugar, coconut cream and stock. Bring to a simmer. Add fish. Cook, covered, for 3 minutes or until fish is almost cooked through. Add prawns and tomato. Cook, uncovered, for 3 to 4 minutes or until seafood is cooked through. Stir in spinach.
Meanwhile, heat remaining oil in a medium frying pan over medium heat. Add extra curry sprigs (be careful as mixture with splatter) for 30 seconds or until crisp. Drain on paper towel.
Top curry with remaining chili and extra curry leaves. Serve with rice.
Image courtesy: shutterstock.com