Sri Lankan fish curry

Name: Sri Lankan fish curry
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Ingredients: 1 tsp. black mustard seeds; 1 tsp. ground turmeric; 1 tsp. coriander seeds, crushed; 8 green cardamom pods, bruised; 3 tbsp. dried curry leaves; 5 cm (2 in) piece fresh ginger, grated; 1-2 green chillies, to taste, deseeded and finely chopped; 160 mL tin coconut cream; 4 x 125 g cod loins; 40 g (1 ½oz) desiccated coconut; 4 banana shallot, roughly chopped; 1/2 red chilli, deseeded and roughly chopped; Juice 1 lime

Packed with green chilli, ginger and coconut, this Sri Lankan-inspired dish would also work with tiger prawns or your favourite white fish, too.

By The GH Kitchen TeamPublished: 28 February 2018

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Yields:

Prep Time:

10 mins

Cook Time:

30 mins

Total Time:

40 mins

Ingredients

1 tsp. black mustard seeds
1 tsp. ground turmeric
1 tsp. coriander seeds, crushed
8 green cardamom pods, bruised
3 Tbsp. dried curry leaves
5 cm (2 in) piece fresh ginger, grated
1-2 green chillies, to taste, deseeded and finely chopped
160 ml tin coconut cream
4 x 125 g cod loins

FOR THE COCONUT SAMBOL

40 g (1 ½oz) desiccated coconut
4 banana shallot, roughly chopped
1/2 red chilli, deseeded and roughly chopped
Juice 1 lime

Directions

1. Step 1
  To make the coconut sambol, mix the desiccated coconut with 75ml (3fl oz) water and leave to soak for 15min. Put the shallot, chilli and ¼tsp salt in a food processor and blitz to a paste. Add the coconut and lime juice and blitz again until well combined, then set aside.
2. Step 2
  Heat a frying pan to medium-high and toast the mustard seeds, turmeric, coriander, curry powder, cardamom pods and curry leaves until fragrant, about 2min. Stir through the ginger, chillies, coconut cream and 4tbsp water and bring to the boil, reduce to a simmer
  and cook for 10-12min, until mixture
  forms a loose paste consistency.
3. Step 3
  Season the cod with salt and pepper and add to the coconut cream mixture. Bring to a gentle simmer, cover and cook for 4-5min or until just cooked through.
4. Step 4
  Serve with rice and chapattis on the side, if you like, sprinkled with the coconut sambol.
  
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Per Serving:

Calories: 248
Fibre: 2 g
Total carbs: 3 g
Sugars: 2 g
Total fat: 15 g
Saturated fat: 13 g
Protein: 23 g

The GH Kitchen Team

The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time