Being a seafood lover I love to cook different varieties and for the first time tired a Sri Lankan fish curry. This curry is made with lot of pot tamarind and this acts as a preservative which helps the curry last long. Loved to have this with rice and puttu.
I got this recipe from a friend and was thinking it might taste the same as kerala fish curry as the ingredients are alike but the taste was new to me because in this curry the pot tamarind is made into paste.
Recipe Type – Fish Cuisine: Sri Lankan Serves- 4
Fish – 400 g
Ginger – 3 tsp (chopped)
Green chilly – 3 (chopped)
Onion -1 (chopped)
Curry leaves -few
Water – 2 cup
Coconut oil -5 tsp
Ingredients For paste
Pot tamarind – 6
Garlic – 6
Black pepper cones – 4 tsp
Grand it to make a smooth paste.
Heat oil in a clay pot and add ginger, chilly, curry leaves and fry for 2 minutes
Add onion and fry the onion till it becomes light brown add the masala paste.
Let the masala become thick and then add the water and allow it to boil
Once the curry is boiled add the fish and after 2 minutes reduce the flame and let it cook till the curry becomes thick.