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Sri Lankan Red Curry with Coconut Sambol - BBE 03/23

4/5 from 1 Customers
Special Price £2.00 Regular Price £3.25
Sorry this item is currently out of stock
SKU
2-kit-slr0921
Sorry this item is currently out of stock

A fiery curry from Sri Lanka...

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Sri Lanka is known for the fragrance and colour of its cuisine, with the key spices including cinnamon, mustard, curry leaves and plenty of chilli. They all appear here in this delicious fish curry, which in Sri Lanka would be known as miris malu (or chilli fish). The coconut sambol served on the side is perfect for tempering the heat of the curry.

Serves: 4
Heat Rating: 4/5
Prep time: 20 mins
Cooking Time: 35 mins
More Information
Description

Sri Lanka is known for the fragrance and colour of its cuisine, with the key spices including cinnamon, mustard, curry leaves and plenty of chilli. They all appear here in this delicious fish curry, which in Sri Lanka would be known as miris malu (or chilli fish). The coconut sambol served on the side is perfect for tempering the heat of the curry.

Spices Included
  • Sambol Spices: green bell pepper, curry leaf
  • Ground Spices: Kashmiri chilli, chilli, coriander, brown MUSTARD, cinnamon, cumin, basmati rice, black pepper, fennel, fenugreek, turmeric, cloves, curry leaf, green cardamon
  • Curry Leaves: curry leaf

May contain CELERY and SESAME. Allergens are listed in CAPITALS

Shopping List
  • 500g firm-fleshed fish fillets or diced chicken, or use cauliflower florets for a veg/vegan version
  • 1 large red onion
  • 4 cloves of garlic
  • Fresh ginger
  • 1 tomato
  • 2 limes
  • 200ml full fat coconut milk
  • 30g desiccated coconut
  • 2 tbsp tomato puree
  • A pinch of sugar
  • Rice to serve
Equipment Needed
  • Large lidded pan
  • Mixing bowl

Product Rating (1):

4/5

11/5/22 - very spicy curry. Made with chicken. The coconut symbol was nice too.

That looks like an incredibly rich and delicious curry - we hope you enjoyed all the spice!

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Sri Lankan Red Curry with Coconut Sambol - BBE 03/23

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