Sri Lankan White Fish Curry with Coconut and Curry Leaves
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Ingredients
- 600 g cod loin
- 350 ml coconut milk
- 1 onion, finely sliced
- 1.5 tbsp sri lankan unroasted curry powder
- 10 curry leaves
- 1 pandan leaves, tied in a knot
- 3 garlic cloves
- 2 tbsp coconut oil
Nutrition (per serving)
- Calories
- 378 kcal
- Protein
- 29.7 g
- Carbohydrate
- 6.6 g
- of which sugars
- 3.9 g
- Fat
- 25.6 g
- of which saturates
- 21.1 g
- Fibre
- 2.3 g
- Salt
- 0.33 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 sliced onion and fry for 7 minutes until softened.
- 2
Add the garlic, curry leaves and pandan leaf, and fry for 2 minutes.
- 3
Stir in the sri lankan unroasted curry powder, then add the coconut milk and simmer for 8 minutes.
- 4
Cut the cod loin into chunks, add to the pan and simmer gently for 6-8 minutes until just cooked through and opaque.
- 5
Remove the pandan leaf.
- 6
Serve hot with rice.
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