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

4/5 from 1 Customers

A fiery curry from Sri Lanka...

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20 mins

35 mins

4/5

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Special Price £2.00 Regular Price £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.

Click here to read all about our spice travels to research different recipes!

Recipe

20 mins

35 mins

4/5

Serves 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

Product Rating (1):

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

Andy Telford View More

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

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