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.
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
200ml full fat coconut milk
30g desiccated coconut
2 tbsp tomato puree
A pinch of sugar
Rice to serve
Large lidded pan
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