You Need: (Serves 4)
- 800g snapper fillets, cubed (or 4 snapper wings and 4 snapper tails), (substitute: flathead, kingfish)
- 1 cup plain flour to coat fish
- 1 tablespoon ground turmeric
- 1 teaspoon sea salt
- 1 teaspoon cracked pepper
- 100ml vegetable oil for shallow frying
- 4 tablespoons oil
- 2 large onions, coarsley chopped
- 1 teaspoon cumin seeds
- 4 cloves garlic, thinly sliced
- 1 tablespoon fresh ginger, finely chopped
- 2 medium-size ripe tomatoes, chopped
- 1.5 tablespoons curry powder
- 8 curry leaves
- 1 teaspoon chilli powder
- 2 cups coconut milk
We imagine Sri Lankan fishermen used a recipe like this to make use of the wings and tails of their catch but if you prefer fish with fewer bones and scales, we suggest you use the fillets.
Combine the flour, turmeric, salt and pepper in a wide dish. Coat the fish all over in the mixture. Heat the oil in a pan and fry the fish portions until just golden to crisp the skin. Allow to drain on absorbent paper.
Heat the oil in a large pot and gently fry the onions, cumin, garlic and ginger until the onions are soft and golden. Add the tomatoes, curry powder, curry leaves and chilli pwder, mixing well, and fry for 2 minutes. Add the coconut milk, bring to simmering point, then add snapper portions and simmer for 10 minutes until cooked.
Serve with rice and steamed spinach.