Have seen several postings on Sri Lankan Spicy Curries with either seafood [fish or prawns] and meat [pork or chicken]. I have a recipe from Curry and Comfort which uses pork but here I'm using Lena's [Frozen Wings] recipe [with slight modification to suit my hubby's preference]. As I have some fish blocks in the fridge, I thought I should cook them first and maybe will prepare a meat curry the next time.
Lena doesn't fry the fish but cook it with the curry sauce but here I pan fried the mackerel slices until golden brown cos' my hubby prefers it this way.
The curry is good, very aromatic, sourish sweet and the gravy is quite thick. I would definitely cook this again with either prawns, pork and chicken.
Curry Paste [mix other ingredients to blended onion and garlic together]
1 onion - blended
4 cloves garlic - blended
4 tbsp curry powder [I used fish curry powder]
2 tsp chilli powder [I used chilli boh] - for more spicy taste - increase the amount
1/2 tsp tumeric powder
1/2 tsp fenugreek
4 tbsp oil
3 pieces Mackerel fish cutlets
1 onion - slice
a few sprig of curry leaves
2 tomatoes - quartered
50 gm tamarind pulp mix with 2 cups water [I used 1 heaped tbsp]
1 tsp salt
1 1/2 tsp sugar
- Heat oil in pan, saute onions until brown and aromatic. Add in curry paste and curry leaves. Fry until oil separates.
- Add in tamarind juice and seasoning. Bring to boil, add in fish slices now if they aren't fried and tomatoes. Continue to boil until fish is cooked.
- Taste to adjust seasoning. If using fried fish, add them now, bring to a boil then off heat.
- Dish up to serve with rice.