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By MrsJ 03

Sri Lankan fish curry (Kiri malu)

Name: Sri Lankan fish curry (Kiri malu)
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Asian
Ingredients: 600 g skinless barramundi fillets, cut into chunky cubes; salt; 2 stalks lemongrass, white part only; 2 bird’s eye chillies; 80 ml (⅓ cup)vegetable oil; 180 g red onion, finely chopped; 2 sprigs curry leaves, plus extra, to serve; 30 g ginger, peeled and finely chopped; 200 g semi-ripe tomatoes, roughly chopped; 1 tsp ground turmeric; 600 ml coconut cream; 1 tsp sugar; 1 long red chilli, thinly sliced on an angle; Steamed basmati rice, to serve

2 steps

Prep:15minCook:20min

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

Updated at: Thu, 17 Aug 2023 14:00:51 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories627.6 kcal (31%)

Total Fat23.8 g (34%)

Carbs82.3 g (32%)

Sugars33.9 g (38%)

Protein23.7 g (47%)

Sodium260.3 mg (13%)

Fiber1 g (4%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

600gbarramundi fillets

skinless, cut into chunky cubes

salt

2 stalkslemongrass

white part only

2bird’s eye chillies

80mlvegetable oil

180gred onion

finely chopped

2 sprigscurry leaves

plus extra, to serve

30gginger

peeled and finely chopped

200gtomatoes

semi-ripe, roughly chopped

1 tspground turmeric

600mlcoconut cream

1 tspsugar

1red chilli

long, thinly sliced on an angle

basmati rice

steamed, to serve

Instructions

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.

View on sbs.com.au

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