Thursday, November 19, 2015

Claypot Sri Lankan Fish Curry With Mango


A couple of months ago, I spend seven day in Sri Lanka. Certainly vouched as a beautiful paradise and the people are truly simple and humble, expect the best customer service at the hotels. In fact everywhere, but remember, modern dressing is a cultural shock to them. Better to dress decently as not to be stared at or attract the wrong people, Sri Lankan food is the other I must speak about. I eat at the streets, I eat at the hotels and I eat practically anywhere I saw food. Yummy with rich bold flavours, Sri Lankan cuisine showcases mostly coconut milk, spices and fresh catch from the sea. Honestly, too good to resist, I made sure I sampled almost every of the dish.   

Also, Sri Lankan fish curry I certainly didn't miss from the day I arrived till bye-bye Sri Lanka. Overall, quite spicy, but fab is the word to describe. Returning home from the holiday, I experimented and made this fish curry. Almost similar to the ones I tasted, this curry is quite unique because of the mango (pepper mango fish curry, kerabu manga/mango salad, mango cucumber yoghurt salad, mango chutney, prawn mango curry and fish with mango salsa). Packing a big punch, this curry is spicy, tangy, creamy and aromatic for the finger licking goodness.  

Ingredients
1 black pompret/bawal hitam - de-gut, clean and cut into pieces
1 unripe or sem-ripe mango - cut into pieces with the skin
1 tbsp ginger paste or chopped ginger
1/2 tbsp garlic paste or chopped garlic
7 shallots - remove skin and smash
1 medium size tomato - sliced
1 cup thick coconut milk
Assam/tamarind juice - per taste
2 to 3 sprigs curry leaves
1/4 cup oil
Salt to taste

For the curry paste
1 tbsp coriander seeds
1 tsp fennel seeds
1 tsp cumin seeds
1 1/2 tsp black pepper seeds
Dried red chillies - per taste
** lightly pan fry to release the aroma, then blend/pulse with some water for a smooth paste

Method
Heat the claypot (don't have? use normal pot)
Pour Oil and heat up.
Sauté shallots, ginger paste, garlic paste and curry leaves.
Add curry paste.
Stir and fry without burning till aromatic and oil floats.
Add tomato and stir.
Pour enough water for gravy.
Add fish, tamarind and salt, Gently stir.
Simmer and cook till fish is 3/4 cooked.
Add mango and cook to soften both the fish and mango.
Pour in coconut milk and gently stir without breaking the fish.
Heat, just a little while and remove from heat.
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15 comments:

  1. I have heard Srilanka is a very good holiday spot ....Srilankan fish curry looks exotic

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  2. Such a flavorful fish curry, must have had an amazing aroma as well...

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  3. Hi Nava, your this mango curry fish look excellent. I definitely need 2 plates of rice and mop up the gravy too. :))
    I love fried bawal hitam dip in kicap but yet to try curry style. Thanks for sharing your recipe.

    Have a nice week ahead, regards.
    Amelia

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  4. i am going to ask me to make this recipe with paneer in place of fish
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  5. Cooking in a claypot is typical Sri Lankan style i totally love it. this recipe is simple and yummy.. must try

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  6. That looks so flavorful and yum! And I'm sure the clay pot adds to the taste!

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  7. My mom use to make fish curry in clay pot.
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  8. Lovely color. Looks so tangy and yummy!

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  9. Very delicious! I really love a good curry gravy.

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  10. The curry looks fabulous! I love your pot and ladle too. I do watch the famous Sri Lankan/Aussie chef, Peter Kuruvita, and your dish is like the one shown on his show. Drooling here.

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  11. Hi navneetham...here after a long time ...i have tried a different version of sri lanksn fish curry....very spicy....will try this one as well

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  12. Bet this tastes awesome, Nava. I like food cooked in claypots :D

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  13. Wow i'm not in a position to comment... just drooling!

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  14. Mouth watering fish curry,,,feeling hungry now...

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