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.
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
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.
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