Recipe Ingredient
- 500g firm white fish (jenahak, tenggiri papan, kurau, etc.)
- 1 lime, juice
- 1 teaspoon fenugreek (halba)
- 1 big onion, chopped
- 2 sprigs curry leaves
- 2 stalks lemongrass, bruised
- 3 green chillies
- 2 tablespoons unroasted Sri Lankan curry powder*
- 1/2 teaspoon turmeric powder
- 2 1/2 cups thin coconut milk
- 2 medium tomatoes, diced
- 2 teaspoons salt, or to taste
- 1/2 cup thick coconut milk
- * Substitute with korma blend
Instructions
- Cut fish into 2cm chunks and wash with water to which lime juice has been added. Set aside.
- Heat up 2 tablespoons oil in a claypot to saute fenugreek, onion, curry leaves, lemongrass and green chillies for 2 minutes.
- Add the rest of the ingredients except thick coconut milk and fish.
- Bring mixture to a boil.
- Add the fish and simmer until the fish is cooked.
- Add the thick coconut milk, and bring it to a boil again.
- Take off the fire immediately.
