Sri Lanka. Sri Lankan food deliciousness again (Sri Lankan Carrot Salad, Malu Kirata & Kiri Hodi). That's right ladies and gentlemen. Me, quite a Lankan home chef. What's store in for us today? Miris Malu. Miris Malu? Sri Lankan Fish Curry and my version from my Malaysian kitchen. Malaysian kitchen (Mathi Achar, Meen Puttu, Indian Spiced Salmon & Bengali Yogurt Fish Curry)? Indeed. Me giving a twist to the originality of Miris Malu for my version. In other words, Nava-K's version. But, lemme me assure you that nothing is compromised. Not spiciness, and definitely not sourness, but? Natural sourness from mango (Malabar Fish Curry) instead of Lankan tamarind (Meen Muringakka Kulambu & Assam Curry Fish). Should be fine right? Why not? Because, like I have already told you, without compromising on the quintessential fish curry proudness and profoundness on how a typical and authentic Lankan fish curry must be. Furthermore, when cooked in claypot like in Sri Lanka?
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.
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.