White Fish Curry (Malu Kiri Hodi)

This simple fish curry is prepared with ingredients that are almost always found in Indian and Sri Lankan kitchens and is excellent served with steamed rice.

Ingredients:

• 500 g firm white fish fillets, washed and dried on kitchen towel
• 1/2 teaspoon turmeric, ground
• Salt to taste
• 1 teaspoon fenugreek seeds
• 1 medium onion, sliced finely
• 2 cloves garlic, finely chopped
• 10 curry leaves
• 1 1/2 cups thin coconut milk
• 1/2 cup thick coconut milk
• Lemon juice to taste

Method:

• Rub the fish with turmeric and half teaspoon of salt.
• Soak the fenugreek seed in a bowl of water for about 30 minutes.
• Put the fenugreek seeds with the onion, curry leaves, garlic and thin coconut in a saucepan.
• Add some salt to taste. Simmer gently until the onions are soft. Stir in the fish and simmer for another 10 minutes.
• Add the thick coconut milk and cook for another few minutes.
• Remove from heat and mix in the lemon juice to taste. Serve hot with steamed white rice and sambols.