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Sri Lankan Tamarind Curry with Cinnamon Rice
This delicious, hot and tangy curry is from the island of Sri Lanka. The addition of lots of chilli powder and black pepper provide it with the heat, and the tang is from the addition of tamarind. It also contains a special curry powder unique to Sri Lanka in which the spices are roasted individually and very darkly to give the curry its characteristic dark colour and depth of flavour.
Recipe
15 mins
35 mins
4/5
4
Fish/Seafood
Dietary
Gluten Free
Taste Profile
Hot
Tangy
Origin
Indian
Sri Lanka
Curry Ground Spices: brown MUSTARD, Kashmiri chilli, black pepper, turmeric, coriander, chilli, ginger, cumin, basmati rice, fennel, fenugreek, cloves, curry leaf, cinnamon, green cardamon
Tamarind: tamarind (tamarind and cornstarch), amchur
Rice Spices: cinnamon, curry leaf, green cardamon
May contain traces of celery and sesame. Allergens are listed in CAPITALS
- 500g firm-fleshed fish fillets or shelled prawns (raw ones are best)
- 1 large red onion
- 2 cloves of garlic
- 400g tin of tomatoes
- 300g basmati or standard long grain rice
- Natural yogurt to serve (full fat is best) (optional)
- Large lidded pan
- Medium saucepan
Product Rating (1):
Brings the heat but not at the expense of flavour. Beautiful rice spices too.
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This looks like a delicous, rich curry, and it really pops on that yellow table! Great work, David!