SRI LANKAN FISH & PRAWN CURRY

• Course Main Dish
• Cuisine Sri Lankan

Prep Time

Cook Time

Servings

Ingredients

• 1/4 cup vegetable oil
• 1 onion thinly sliced
• 10 fresh curry leaves
• 2 long green chillies sliced
• 2 teaspoons fennel seeds
• 1 tsp mustard seeds
• 1 tsp ground turmeric
• 1 tsp ground coriander
• 1 cinnamon stick
• 1 tbs tamarind paste
• 1 tbs brown sugar
• 400 ml can coconut cream
• 1/2 cup chicken stock
• 500 g snapper fillets with boneless, skin, halved
• 250 g peeled green prawns with tails left on
• 2 wedged tomatoes
• 70 g baby spinach
• basmati rice Steamed

Instructions

1. Heat 1tbs oil in a large pan on medium heat. Add onion, curry leaves and half the chilli.
2. Stir for about 5 minutes - until the onion just softens. Add fennel seeds, mustard seeds, turmeric, coriander and cinnamon. Cook, stirring for 1 minute.
3. Add sugar, coconut cream and stock. Bring to a simmer and add fish. Cover the pan and cook until fish is almost done.
4. Add tomato and prawns and cook uncovered until seafood is cooked through before adding in spinach.
5. Meanwhile, heat remaining oil in a medium sized pan and add extra curry sprigs until crisp. Drain on paper towel.
6. Garnish with remaining chilli and curry leaves. Serve with rice.