½ red capsicum thinly sliced
175g Zest Byron Bay Caribbean Colombo
200g pumpkin cut into thin wedges
500g firm white fish in large chunks
300ml coconut cream
½ lime juiced
3 shallots sliced
1 red chilli for garnish
In a heavy based pot add capsicum and Caribbean Colombo and simmer for 5 minutes.
Add pumpkin and coconut cream and simmer slowly until the pumpkin is tender.
Add fish and cook on low heat until ready.
Add lime juice and serve with shallots, chilli and rice or your favourite accompaniments.
Prep Time: 20 minutes
Cook Time: 20 minutes
500g fresh white fish (eg Mahi Mahi)
1 tbls Zest Sri Lankan Spice Paste
2 tbls vegetable oil
1 small piece fresh turmeric
2 green chillis sliced
1 small knob ginger
250ml thick coconut cream
1 tbls tamarind paste
10 curry leaves
Toasted coconut shavings
Cut fish into small pieces. Mix Zest Sri Lankan Spice Paste with a tablespoon of oil, marinade fish in spic paste and set aside.
In a mortar and pestle gently crush the chilli, ginger, eschallot and turmeric.
In a pan, pour remaining oil, add fresh spice mix and sauté. Add coconut cream, tamarind and curry leaves. When the sauce boils, add the fish pieces. When cooked remove from heat, serve with steamed rice and garnish with fresh coriander and toasted coconut shavings.
Zest Sri Lankan Spice Paste with 2/3 tin coconut cream, add fish and set aside for 30 minutes.
Whisk 3 tbls
Lightly cook thinkly sliced sweet potato, add fish marinade, green beans. Cook through.