My love for curry..there isnt a week that i eat without curry..I'm trying out this sri lankan curry for the first time. It's quite similar to the Indian Style Fish Curry which i hv cooked a couple of times.. this sri lankan curry is more sourish in taste , doesnt contain coconut milk and not as heavily spiced compared to the former in my opinion, but just as good, just as shiok! If you love indian food or indian curry, then i suggest you can also try out the Indian Style Fish Curry and Sardine Curry. Also i know Joyce has a couple of good curry recipes in her blog when at a time she participated in an event where she had cooked a lot of Madhur Jaffrey's curry recipes. So drop by to check if you are interested.
It is fairly simple to cook this sri lankan tamarind curry. Start by frying the fenugreek, followed by the garlic and onions and just pour the rest of the ingredients to make the curry, simple right? Curry dishes endanger my waistline but such appetising dish, how to resist? how to stop? Happy to link this to Little Thumbs Up organised by Zoe of Bake for Happy Kids and Doreen of My Favourites 123 and this month hosted by Miss B of Everybody Eats Well in Flanders with the theme, Curry Powder/ Curry Paste. If you are a lover of curry of any sorts, do check out the link here
Recipe ( from the book, South Indian Temptations ) with some changes made
3 mackarel fish cutlets
4 cloves garlic, sliced
1 onion, sliced
a sprig curry leaves
50gm tamarind mixed with 2 cups of water, then strain the mixture
4 tbsp curry powder
1/2 tsp turmeric powder
2 tsps chilli powder
2 tomatoes, quartered
1tsp salt, or to taste
1.5 tsp sugar, or to taste
1. Heat oil and fry fenugreek till you can smell the aroma. Add the sliced garlic, onion and curry leaves. Fry the onion till golden brown.
2. Pour in tamarind mixture, add the curry powder, turmeric powder and chilli powder ( you can put all these powder in a bowl first ), boil for 5 minutes. Add in the salt and sugar to taste followed by the fish cutlets and tomatoes.
3. Remove from heat when fish is cooked.
Also linking this to a new event, Cook Your Books #1 organised by Kitchen Flavours