Seasonal cooking shouldn’t just be about trying to cook food that is ripe or readily available. To me, it’s also a reference to cooking food that you feel like eating at a particular time of year. Now that we are finally getting to British summer time I have been thinking back to my summer holiday to Sri Lanka and the food I ate there. Particularly the hot, spicy but still refreshing seafood curries that we ate so often. This recipe for a coconut fish curry is one that I was taught by Karuna in her cooking class and is perfect summer time eating.
Dicing the tuna
Once you have assembled all the ingredients the recipe itself could not be easier. It is just a matter of keeping an eye on the fish to make sure that it doesn’t overcook. The tomato and heat from the chillis and curry leaves cuts through the rich coconut cream to make the perfect curry dish. You can serve it Sri Lankan style as just one of a feast of various curries but it is equally good served by itself with some steamed rice.
Mixing the ingredients together
1/4 tsp tumeric
1 tsp dried chilli flakes
1/2 tsp salt
1/4 tsp curry powder
500g firm fish such as fresh tuna fillet
1 red onion diced
3 cups coconut cream
10 fresh green chillis
10 curry leaves
The finished curry
1. Make the curry powder by using a mortar and pestle to mix the tumeric, chilli flakes, salt and curry powder.
2. Rinse the fish fillets in cold water, pat with kitchen towel to dry and cut into chunks.
3. Mix the curry powder with the coconut cream and then place all the ingredients into a heavy based saucepan or wok and mix well.
4. Cook over a high heat for 10 minutes or until the mixture is boiling and the fish is cooked through.
5. Serve with steamed rice.