This is a simple, fragrant Sri Lankan-style curry and it’s SO delicious. Mix and match the seafood components as you like – the prawns and fish are both optional. Serve with steamed rice and fresh chopped coriander.
Use: any prawn or firm white fish you feel like. Fish steaks would also work well here.
- 400g Prawns (cleaned and deveined)
- 1 Lemon, juiced
- 3 Tbsp Desiccated Coconut
- 30 grinds Black Pepper
- 1/2 tsp Curry Powder
- 1/2 tsp Turmeric Powder
- 1/2 tsp Red Chilli flakes, ground
- 2 Tbsp Water
- Oil, for frying
- 1 Onion, finely chopped
- 2 tsp Garlic, minced
- 1 inch Ginger, minced
- 1 Tbsp Mustard Seeds
- 5 Cardamom Pods
- 3 Tbsp Water
- 1 Can Coconut cream
- Salt, to taste
- 400g Firm White Fish (I used Ling), cut into pieces about 3 cm square
- Coriander, roughly chopped (to garnish)
- Mix the deveined and de-headed prawns in lemon juice and a pinch of salt, set aside to marinate.
- In a heavy based fry pan, add desiccated coconut to dry roast over low heat until coconut turns golden brown (about 1-2 mins).
- Remove from heat, place in a bowl and leave to cool. Once cooled, add pepper, curry powder, turmeric, red chilli flakes and mix with 2 tablespoons of water. Set aside.
- Heat oil in a frying pan over medium heat, add onion and sauté slowly until golden.
- Add ginger and garlic to the onion, cook for a minute, stirring.
- Add coconut mixture and mustard seeds and stir for 2 minutes. Add 3 tablespoons of water and the cardamom pods.
- Fry the spice mix to really get the flavours going – add a little salt at this point.
- Keep stirring spices over a low heat until the water has reduced and the mix has thickened.
- Add the coconut cream. Leave for a minute and then add the prawns and lemon juice, and fish pieces.
- Stir gently and cook on a medium-low heat until the seafood is cooked through. This should only take a few minutes and you’ll know they’re done when the fish and prawns are no longer translucent.
- Taste the sauce at this point and add more salt if it’s needed. Remember the fish and prawns will keep cooking as they sit in the liquid once taken off the heat too.
- Remove the cardamon pods from the curry before plating up. Garnish with coriander. Enjoy!
Recipe by Jana from The Macpherson Diaries