Serves: 4
Prep Time: 20 minutes
Cook Time: 20 minutes
Ingredients
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
8 eschallots
1 small knob ginger
250ml thick coconut cream
1 tbls tamarind paste
10 curry leaves
Fresh coriander
Toasted coconut shavings
Method
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.
