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.