Sri Lankan Snapper Curry
Ingredients
- To serve:
- 50 gm
- ghee
- 20 20
- fresh curry leaves, plus extra sprigs, to serve
- 5 5
- cloves of garlic, sliced
- 10 (about 300gm)
- red shallots, finely chopped
- 2 tsp
- ground turmeric
- 1 1
- stick of cinnamon, halved
- 5 5
- cardamom pods, lightly bruised
- 50 gm (1/3 cup)
- Sri Lankan curry powder
- 1.5 litres
- fish stock
- 2 tsp
- fennel seeds, soaked in water for 10 minutes
- 1.2 kg
- sweet potato, cut into 1cm pieces
- 2 2
- 375 ml tins coconut cream
- 2 1/2 tbsp
- vegetable oil
- 6 (about 200 gm each)
- snapper fillets, skin on and pin-boned
- Steamed basmati rice, plain yoghurt, chutney and pickles, optional
- Curry powder:
- 2 1/2 tbsp coriander seeds 1 tbsp cumin seed 1 1/2 tsp fennel seeds a pinch of fenugreek seed 2.5cm/1in piece cinnamon stick 3 cloves 2 green cardamom pods 6 black peppercorns
Details
Preparation
Step 1
Heat ghee in a heavy-based saucepan and, when a light haze comes over the pot, add curry leaves, garlic and shallots, and stir over medium heat for 5 minutes until shallots are translucent. Add remaining dry ingredients and cook for 4 minutes, stirring continuously or until lightly toasted and fragrant. Add stock and drained fennel seeds and bring to the boil.
2
Add sweet potato and simmer for 10 minutes or until just tender. Using a slotted spoon, transfer sweet potato to a tray. Bring curry base to the boil, add coconut cream and bring to the boil, then remove from heat. Season to taste with sea salt and ground black pepper.
3
Heat oil in a large, heavy-based frying pan over high heat, add snapper fillets, skin-side down, pressing to ensure skin is touching pan evenly. Cook for 3-4 minutes, then turn and cook for another 3 minutes until just cooked through.
4
To serve, add sweet potato to curry sauce and cook until heated through, spoon rice into shallow bowls and top with snapper and a sprig of curry leaves. Ladle curry sauce into individual small bowls and pass separately. Serve immediately with small bowls of yoghurt, chutney and pickles, if using.
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