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Fish
SRI LANkAN FISH CURRY
Serves 10-12
3 tablespoons oil
4 onions, finely chopped
8 cloves garlic, finely chopped
½ cup finely chopped fresh ginger
4 small red chillies, seeds removed and finely chopped
2 tablespoons ground coriander
2 tablespoons black mustard seeds
3 teaspoons ground turmeric
20 fresh curry leaves
2 kg fresh ripe tomatoes, chopped into 2cm chunks
270ml can coconut cream
2kg thick firm white fish fillets cut into 3cm chunks,
bones and skin removed
Juice of 1 lemon
2 tsps sea salt and pepper to taste
Lemon wedges to serve
Extra chopped fresh coriander to serve
Searing on the Stovetop with EasySear™ Pan
1.
Place EasySear™ pan onto stovetop and preheat for
2 to 3 minutes, add oil, heat a further 1 minute.
2.
Add onions, garlic, ginger and chillies, sauté
for 5 minutes or until onions have softened,
stirring occasionally.
3.
Add ground coriander, mustard seeds, turmeric and
curry leaves, cook for 3 minutes or until spices are
fragrant, stirring occasionally.
4.
Stir through tomatoes.
R7
BSC560_IB_FA_Issue5.indd 7
NOTE: All recipes use Australian Standard Measuring Cups and Spoons.
Slow Cooking
5.
Place EasySear™ Pan back into Slow Cooker base.
6.
Cover with Lid, turn Temperature Control Dial to
'LOW' setting. Cook for 3 to 4 hours or until tomatoes
are well cooked and softened.
7.
Before serving, stir through coconut cream and fish
pieces and mix well. Cover with Lid and continue
cooking for a further 2 to 2½ hours or until fish is
cooked. Stir through lemon juice and season to taste
with salt and pepper.
8.
Serve with lemon wedges and extra fresh coriander
Setting variation: use the High setting and cook
sauce for 2 to 2½ hours or Auto setting for 3 to 4
hours, add fish in last 2 to 2½ hours of cooking time.
11/11/09 9:10 AM
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