When making a fish curry always use a firm-fleshed fish such as tuna, trevally or mackerel as I’ve used here. A white fish curry like this one is highly spiced but not too hot like a black curry. As a child in Sri Lanka, I progressed from no-heat kiri-hodi (coconut milk gravy) and dahl to this white Mustard Fish Curry as my enjoyment of spice and heat grew
Serves: 4 | Prep Time: 15 mins | Marinate: 10 min | Cooking Time: 15 mins | Skill: Easy
FOR THE MARINADE:
50g ginger paste
30g garlic paste
3 tsp raw curry powder
Lime juice (1 lime)
FOR THE CURRY:
500 g Spanish mackerel fillet
1 small white onion, chopped
100gms tomato, chopped
30gms garlic, chopped
2 tsp mustard seeds
2 tsp black pepper corns cracked in a mortar and pestle
½ stalk of lemongrass, thinly sliced
2 sprig of curry leaves
1.5 tsp turmeric powder
1 tsp red chili powder
1 tsp raw curry powder
5 green chili, finely chopped
50 ml coconut oil
500ml coconut milk
½ tsp dill seeds
½ stick cinnamon broken up
Marinate the fish for 10 mins with ginger paste, garlic paste, curry powder, lime juice and salt while you make the curry.
Add vegetable oil to a pan on medium heat, followed by mustard seeds and curry leaves.
Once the mustard seeds start to crack add the onion, garlic, lemongrass and green chili and sauté for a few minutes. Add red chili powder, curry powder, turmeric powder and salt before adding the fish.
Quickly seal the fish and add coconut milk.
Bring it to a boil and then simmer for 5-minutes.
Remove from the heat and garnish with fried curry leaves.
The curry can be served with hot rice, sambal and poppadum.