Sri Lankan Fish Curry/Malu Hodhi Recipe

One of the joys of traveling for me is tucking into various cuisines. In Sri Lanka (COLOMBO, SRI LANKA) I discovered how spices, coconut milk, coconut oil, and the freshest seafood shape the incredible flavors of their dishes. Through tasting and learning from kind locals, I brought home a slice of Sri Lankan culinary wisdom. Here's to Sri Lankan Fish Curry, or Malu Hodhi (SALTED FISH PINEAPPLE CURRY). 

Ingredients

¾ kg Indian mackerel, cut and mix in 3/4 tsp turmeric powder

1 ½ cups medium consistency coconut milk

1 tbsp ginger paste

1 tbsp garlic paste

Spices: cinnamon, cardamom, and cloves (lightly bruised)

4 shallots, sliced

3 green chilies, cut into two

A handful of curry leaves

Plain chili powder ( to taste)

1 tbsp cumin powder

1 tbsp coriander powder

1 big tomato, sliced

3 tbsp coconut oil

Salt to taste

Method

Heat oil in a pan, and add the ginger paste and garlic paste.

Stir.

Add spices and shallots. Stir all in. .

Add green chillies and curry leaves, giving  quick stir.

Add chili powder, cumin powder, coriander powder, and sliced tomatoes.

Stir well for a minute or two.

Add the fish pieces and let them cook gently in the spices.

Pour in coconut milk, stir, and allow the curry to simmer until the fish is fully cooked. 

Once done, switch off the heat.