Sri Lankan Murray Cod Curry with Coconut Sambol

Serves 4
  • Steps
  • Ingredients


  • For the Rice, place rice in a sieve and rinse under cold running water until the water runs clean. Place into a small saucepan with the water, cover and place over medium heat. Bring to a boil then reduce the heat to low and simmer for 5 minutes. Remove from the heat and set aside until ready to serve. Do not remove lid. Fluff rice with a fork when ready to serve.
  • For the Fish Curry, place the coconut oil and onions into a medium saucepan over medium heat and cook for 4-5 minutes to soften slightly.
  • Add garlic, ginger, curry leaves, pandan leaves, turmeric, chillies, cumin, fennel, pepper, cardamom seeds and clove. Cook for a few more minutes, then add in the hot chilli powder and tomatoes. Stir to combine and cook for a few more minutes until the tomatoes start to break down.
  • Add the fish stock and simmer for a few minutes.
  • Meanwhile, combine the coconut milk powder with the water using a whisk, and then add to the pan.
  • Turn the heat to medium low and simmer sauce until thickened, about 10 minutes.
  • Add a squeeze of fresh lime and season with salt. Strain through a sieve into a clean saucepan and discard the solids.
  • Add the fish pieces to the sauce, ensuring they are submerged. Cover with a lid and simmer on a very low heat for 3 minutes, then remove from the heat and allow fish to poach in the residual heat, without lifting the lid, for 10 minutes. Set aside until ready to serve.
  • For the Coconut Sambal, combine half of the desiccated coconut and with the remaining ingredients and blend into a rough paste.
  • Place the paste in a bowl and add in the remaining desiccated coconut.
  • Thoroughly combine the mixture together using your hands until all the coconut is orange in colour.
  • Season with salt and a little lime juice, to taste.
  • For the Deep Fried Curry Leaves, heat oil in a deep medium saucepan to 160C. Add the curry leaves and fry for 5 seconds, taking care as the oil will splatter. Remove from the oil and set aside on paper towel.
  • To serve, place the fish curry into bowls and sprinkle with fresh coriander and deep fried curry leaves. Serve the rice, sambal and lime wedges on the side.

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