{metafbtitle:Sri Lankan Seafood Curry}

Recipe from iFlavour.

Sri Lankan Seafood Curry

  • 1 onion, sliced
  • 5 garlic cloves, chopped
  • 2 large red chilli, seeded
  • 1 tablespoon ginger, grated
  • 30ml vegetable oil
  • 40ml fish sauce
  • 20ml tamarind concentrate
  • 2 tablespoons palm sugar, shaved
  • 400ml coconut milk
  • ½ teaspoon salt
  • 8 sprays Indian Curry Masala
  • 800g fresh seafood
  1. Finely chop or grind the ginger, chilli, garlic and salt into a paste. Heat a wok over medium heat and fry the paste and onion in vegetable oil until softened and caramelized (4 minutes).
  2. Add fish sauce, tamarind and palm sugar, then reduce to a syrup consistency. Pour in 400ml of coconut milk, stir then remove from the heat. Add 8 sprays of Indian Curry Masala and puree, or blitz the sauce at high speed in a blender to form a smooth sauce.
  3. Taste for seasoning and add more Indian Curry Masala to taste, if desired.
  4. Pan fry seafood for 3 minutes in a hot pan, add sauce and simmer slowly for 2 minutes.
  5. To serve, garnish with sliced green onion, chilli and fresh coriander leaves. Serve with steamed basmati rice.
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