Sri Lankan Spiced Fish Curry with Coconut Rice & Crispy Papadums

Allergens

Fish, gluten (from papadums), coconut

Ingredients

• Fish Curry:
• 1 lb firm white fish fillets (e.g., snapper, tilapia)
• 1 cup coconut milk
• 1/2 cup tomato puree
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1
• inch piece ginger, grated
• 1 tablespoon curry powder
• 1 teaspoon ground turmeric
• 1/2 teaspoon ground cumin
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground cardamom
• 1/4 teaspoon ground nutmeg
• Salt, to taste
• 2 tablespoons vegetable oil
• Fresh cilantro, for garnish Coconut Rice:
• 1 cup long
• grain rice
• 1 cup coconut milk
• 1 3/4 cups water
• Salt, to taste Papadums:
• 2 papadums
• Vegetable oil, for frying

Instructions

1. In a large pan, heat vegetable oil over medium heat. Add onion, garlic, and ginger, and cook until softened.
2. Stir in curry powder, turmeric, cumin, black pepper, cinnamon, cloves, cardamom, nutmeg, and salt. Cook for 1 2 minutes, stirring constantly to avoid burning.
3. Add tomato puree and coconut milk, stirring well to combine. Bring the mixture to a simmer and cook for 5 minutes.
4. Add fish fillets to the sauce, ensuring they are fully submerged. Cover and simmer for 8 10 minutes, or until the fish is cooked through and flaky.
5. Taste and adjust seasoning as needed. Garnish with fresh cilantro before serving.
6. In a medium saucepan, combine rice, coconut milk, water, and salt. Bring to a boil over high heat.
7. Reduce heat to low, cover, and simmer for 18 20 minutes, or until the rice is cooked and has absorbed all the liquid.
8. Remove from heat and let stand for 5 minutes before fluffing with a fork.
9. In a small saucepan, heat about 1 inch of vegetable oil over medium heat. Test the oil's readiness by dropping a small piece of rice into it if it sizzles immediately, the oil is ready.
10. Carefully lower each papadum into the hot oil, one at a time, and fry for 5 7 seconds on each side, or until puffed up and lightly browned.
11. Remove from heat, allowing excess oil to drip off before transferring them to a paper towel lined plate. Cool slightly before breaking into pieces.

Chef’s Insight

Experiment with different types of coconut milk to achieve a creamier or lighter sauce.

Notes

Ensure you use a large pan for the fish curry to allow space for the fillets to cook evenly in the sauce.