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.
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
Product Rating (1):
Brings the heat but not at the expense of flavour. Beautiful rice spices too.
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Wall of Fame - Sri Lankan Tamarind Curry with Cinnamon Rice