Sri Lankan Fish, Tomato and Onion Curry with Curry Leaves
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Ingredients
- 6 tomatoes
- 2 red onion, sliced
- 200 ml coconut milk
- 1 tbsp sri lankan unroasted curry powder
- 1 tsp mustard seeds
- 8 curry leaves
- 2 tbsp coconut oil
- 400 g mackerel fillets
Nutrition (per serving)
- Calories
- 448 kcal
- Protein
- 22.4 g
- Carbohydrate
- 12.6 g
- of which sugars
- 9.5 g
- Fat
- 33.8 g
- of which saturates
- 17.8 g
- Fibre
- 4.2 g
- Salt
- 0.37 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the coconut oil in a pan, add the mustard seeds and curry leaves, and fry for 30 seconds until the seeds pop.
- 2
Add the sliced red onion and fry for 7 minutes until softened.
- 3
Stir in the sri lankan unroasted curry powder, then add the chopped tomatoes and cook for 8-10 minutes until they collapse into a thick sauce.
- 4
Pour in the coconut milk and simmer for 5 minutes.
- 5
Add the mackerel, cut into chunks, and simmer gently for 6-8 minutes until just cooked through and flakes easily.
- 6
Serve hot with rice.
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