Sri Lankan fish curry (Kiri malu)

This Sri Lankan curry, fragrant with ginger and lemongrass, will feed your family in less than an hour. Food Safari Water

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Season the fish with a pinch of salt. Using the back of knife or cleaver, bruise the lemongrass and chillies.

Step 2

Heat a wok over medium heat. Add the oil and fry the onion for 5 minutes or until golden. Add the curry leaves, ginger, lemongrass and chillies and stir-fry for 4 minutes or until fragrant. Add the tomatoes and cook for another 5 minutes. Add 125 ml (½ cup) water, the turmeric and coconut cream. Bring to the boil, then reduce the heat to low. Add 1 teaspoon salt and the sugar, then check the seasoning. Add the fish pieces and gently poach for about 5 minutes or until just cooked through- a small knife or skewer should insert easily into the fish without resistance. Serve the curry with steamed rice, sliced red chilli and extra curry leaves.

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