Chef Amila’s Kiri Malu (Sri Lankan White Fish Curry)
Head Chef of The OTP Hotel on Sri Lanka's prestigious Southern coastline, Chef Amila is a connoisseur when it comes to refined coastal delicacies. His family's very own fish curry recipe is perfect for the times when you are craving something exotic and delicious. A treat for fish lovers who are always on the lookout for new fish based recipes. You can serve it with Sambol and String hopper, or have it the Indian way with Chapatis.
Serves: 2 | Time: 30 mins | Difficulty: Medium
- Three cups of Cocofly Coconut Milk.
- 500g white fish.
- Two onions, chopped.
- Four garlic cloves, chopped.
- Four green chillies, cut into thin slices.
- Eight curry leaves.
- One and a half tablespoon fenugreek seeds.
- Three pandan leaves, cut in half.
- One cinnamon stick.
- One tablespoon turmeric powder.
- Four tablespoons lime juice.
- Four tablespoons vegetable oil.
Mix the turmeric powder with the Coconut Milk and keep aside.
In a pan, heat the oil, and add fenugreek seeds, cinnamon stick, and garlic.
Sauté well and add curry leaves, green chillies, and pandan leaves.
Mix well and add the onions. Sauté on medium heat for one minute.
Add the fish and mix well for four minutes.
Add the coconut milk and simmer for five minutes over low heat.
Remove from heat and let it cool.
Add salt and lime juice. Remove the cinnamon stick and pandan leaves.
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