The Inspiration Behind Sri Lankan Cooking:
My love for Sri Lankan cuisine blossomed
during a nine-day trip to this enchanting island (Colombo, Sri Lanka). The culinary delights of Sri
Lanka are a harmonious blend of aromatic spices, creamy coconut milk, and
luscious coconut oil. These three ingredients often take center stage in Sri
Lankan cooking, creating a symphony of flavors that includes a perfect balance
of spiciness, creaminess, and a hint of tanginess. It's no wonder that these
quintessential Sri Lankan tastes have left an indelible mark on my culinary
adventures (Banana Blossom Stir Fry).
Now, let's dive into the ingredients and
steps to create your very own mouthwatering version of Malu Hodhi!
Ingredients:
1 ½ cups medium consistency coconut milk
Plain chili powder (adjust according to
your desired spice level)
1 big tomato, sliced
4 shallots, sliced or chopped
3 green chilies, cut into two
A handful of curry leaves
Spices - cinnamon, cardamom, and cloves
(lightly bruised)
1 tbsp coriander powder
1 tbsp cumin powder
1 tbsp ginger paste
1 tbsp garlic paste
¾ kg Indian mackerel, cut and tossed in
turmeric powder
3 tbsp coconut oil
Salt to taste
Start by heating the coconut oil in a pan
over medium heat.
Add the ginger paste and garlic paste, and
stir until their delightful aroma fills the kitchen.
Now, toss in the shallots and sauté them
until they turn translucent, releasing their sweet flavors.
Introduce the curry leaves and green
chilies, allowing their essence to infuse the dish.
It's time for the magical spices to join
the party! Add the chili powder, cumin powder, coriander powder, and sliced
tomatoes. Give it a good stir for a minute or two, letting the spices awaken
and mingle.
Pour in the creamy coconut milk, creating a luscious base for the fish to cook in.
Carefully place the turmeric-coated Indian mackerel into the simmering coconut milk, gently letting the fish soak up the flavors.
Season the dish with salt to your liking,
and if you crave a touch of tanginess, a splash of lime juice will do the
trick.
Give the curry a final stir, and there you have it - a delightful, creatively spiced Sri Lankan fish curry!
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