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Sri Lankan Red Curry with Coconut Sambol
A fiery curry from Sri Lanka...
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20 mins
35 mins
4/5
In stock
£3.25
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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.
Recipe
20 mins
35 mins
4/5
4
Medium Effort
Fish/Seafood
Dietary
Veggie Friendly
Vegan
Gluten Free
Dairy Free
Taste Profile
Hot
Tangy
Origin
Indian
Sri Lanka
- 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
- 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
- Large lidded pan
- Mixing bowl
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