Indian red fish curry – inspired by Sri Lanka
Last Updated on
ingrediencie
400 g fresh tuna 2 tbsp oil 1 tsp mustard seeds 1 tsp fennel seeds 1 pk whole cinnamon 1 tsp cardamom 1 pk onion 2 pk garlic 2 tbsp fresh grated ginger 200 g tomatoes 1 pk green chilli 1 tbsp chilli powder 1 tbsp curry powder (preferably the original from india, Sri Lanka) 1 tsp turmeric powder 2 tsp black pepper 1 tsp salt 1 pk sweet tamarind pk fresh lime juice 400 ml coconut cream 2 handfuls fresh coriander
progress in the video above
Red curry inspired by a visit to Sri Lanka. Exceptional taste of Indian cuisine. Serve with freshly cooked unflavoured rice as a neutraliser to the spicy flavour.
1. Preheat a pan. Add oil, preferably coconut oil or even plain oil. Sprinkle the mustard and fennel seeds on the oil and fry them. 2. Then add the cardamom and cinnamon. Fry briefly. 3. Add onion, garlic and ginger to this base. 4. Once the flavours are combined, add the tomatoes and chillies. By doing this step, the recipe will release the juices and the tea will saute for a while. 5. Add the spices to the mixture as directed: chili powder, curry powder, turmeric powder, black pepper, salt and sweet tamarind cut into small pieces. 6. Add lime juice to enhance the flavour. 7. Pour the coconut cream over the whole mixture and bring to a boil. 8. Add fresh tuna cut into large pieces. Bring to the boil and simmer for about 15 min or until the tuna is done. 9. Finally, sprinkle with a handful (or two) of freshly chopped coriander. Serve with cooked rice, preferably plain.
