Recipe: Sri Lankan Fish Curry

The base for this delicious curry is coconut milk, withstir-fried onions, ginger, garlic and green chiles, seasoned with Sri Lankan curry powder. It has the perfect balance of sweetness and spice, and would be an excellent base for any main ingredient... seafood, chicken, savory meats,vegetables, or even just by itself.

Sri Lankan Fish Curry

1 tablespoon vegetable oil
2 cloves garlic,finely minced
1 knob ginger root,finely shredded
1 green chili pepper, seeded and thinly sliced
1 small onion,thinly sliced
2 pounds firm white fish (cod, catfish, etc.), cut into chunks
1 large tomato, finely diced
1 can coconut milk
1 tablespoon Sri Lankan curry powder (see recipe below)
1 teaspoon salt

6 cups steamed rice

Heat the oil in a large wok or sauté pan. Add garlic, ginger, chili peppers, and onions and stir-fry until tender and fragrant, about 5 minutes. Add the fish, tomatoes, coconut milk, curry powder, and salt. Simmer over low heat for 10 to 15 minutes, until fish is done and sauce is slightly thickened. Serve over steamed rice. Serves 4.

Sri Lankan Curry Powder

1 tablespoon coriander seeds
1 teaspoons cumin seeds
1 teaspoon fennel seeds
1/2 teaspoon fenugreek seeds
6  green cardamom pods
3 cloves
2   curry leaves
1/2 teaspoon cinnamon
1/4 teaspoon cayenne pepper
1 tablespoon turmeric

Place a heavy skillet over medium heat. Add coriander, cumin, fennel, fenugreek, cardamom and cloves, and heat, stirring frequently, until lightly browned. Remove from the heat and allow to cool. Transfer toasted spices to a spice grinder or blender. Add curry leaves, cinnamon, cayenne and turmeric, and grind to a fine powder. Use immediately, or store in an airtight jar for up to 6 months.