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FAST FOOD
Sri Lankan snapper curry with basmati rice and yoghurt
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Serves
6
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50 gm
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ghee
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20
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fresh curry leaves, plus extra sprigs, to serve
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5
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cloves of garlic, sliced
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10 (about 300gm)
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red shallots, finely chopped
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2 tsp
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ground turmeric
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1
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stick of cinnamon, halved
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5
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cardamom pods, lightly bruised
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50 gm (1/3 cup)
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Sri Lankan curry powder
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1.5 litres
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fish stock
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2 tsp
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fennel seeds, soaked in water for 10 minutes
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1.2kg
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sweet potato, cut into 1cm pieces
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2
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375ml tins coconut cream
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2½ tbsp
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vegetable oil
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6 (about 200 gm each)
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snapper fillets, skin on and pin-boned
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To serve:
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Steamed basmati rice, plain yoghurt, chutney and pickles, optional
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1
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Heat ghee in a heavy-based saucepan and, when a light haze comes over the pot, add curry leaves, garlic and shallots, and stir over medium heat for 5 minutes until shallots are translucent. Add remaining dry ingredients and cook for 4 minutes, stirring continuously or until lightly toasted and fragrant. Add stock and drained fennel seeds and bring to the boil.
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2
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Add sweet potato and simmer for 10 minutes or until just tender. Using a slotted spoon, transfer sweet potato to a tray. Bring curry base to the boil, add coconut cream and bring to the boil, then remove from heat. Season to taste with sea salt and ground black pepper.
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3
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Heat oil in a large, heavy-based frying pan over high heat, add snapper fillets, skin-side down, pressing to ensure skin is touching pan evenly. Cook for 3-4 minutes, then turn and cook for another 3 minutes until just cooked through.
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4
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To serve, add sweet potato to curry sauce and cook until heated through, spoon rice into shallow bowls and top with snapper and a sprig of curry leaves. Ladle curry sauce into individual small bowls and pass separately. Serve immediately with small bowls of yoghurt, chutney and pickles, if using.
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RECIPE Peter Kuruvita
PHOTOGRAPHY Chris Court
STYLING Sophia Young
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