Many moons ago, before Rex and Honey came along, Jesse and I went on a far-flung adventure to Sri Lanka. It is such a vibrant country where the people smile from the heart and the food is made with care. On the entire trip, there wasn’t a dish I didn’t love.
This curry is inspired by the flavours we encountered and the warmth Sri Lankan food provides.
I love adding fish to this as it gives an extra boost of protein and makes it even more hearty.
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SERVES 4-6
1½ tbsp coconut or sunflower oil
10 fresh curry leaves (optional)
1 onion, finely chopped
5cm piece of root ginger, peeled and finely grated
5 cloves garlic, crushed
½ tsp ground turmeric
½ tsp ground cinnamon
1½ tbsp mild curry powder
½ tsp chilli powder (optional)
1 tsp garam masala
1 tsp sweet smoked paprika
16 cherry tomatoes, halved
2 x 400ml cans full-fat coconut milk
2 carrots, thinly sliced
1 green pepper, deseeded and cut into bite-sized chunks
200g skinless and boneless cod or sea bass fillets, cut into bite-sized pieces (optional)
sea salt and freshly ground black pepper
1 spring onion, finely sliced, to serve
cooked brown rice, to serve
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- Heat the oil in a frying pan over a medium heat. Add the curry leaves (if using) and fry for 2-3 minutes until the leaves begin to crisp up and brown. Add the onion and ginger and sauté gently for 5 minutes until the onion has softened, then add the garlic and fry for a further minute until aromatic. Add the spices, tomatoes, half a teaspoon of salt and a good grind of black pepper. Fry for a further 2 minutes until aromatic, then add the coconut milk, carrots and green pepper.
- Bring to the boil, then reduce the heat and simmer, stirring occasionally, for 20-25 minutes until the vegetables are cooked through and the sauce has reduced down a little. If you are using fish, add it for the last 5 minutes of cooking time, until just cooked through.
- Serve with the spring onion scattered over the top and rice alongside.
Don’t forget to tag us in your #mondaymeals and let us know how they turned out!
