Chopstick Cinema

Celeste Heiter's Adventures in Asian Food & Film

Sri Lankan Fish Curry

Chopstick Cinema

This Month's Film: The Bridge on the River Kwai
Cuisine: Sri Lankan

Much like the curry ribs, this fish curry was one of a different stripe. In the past, my cooking experience has been limited to Indian curries, and a few Malaysian and Indonesian ones, but never one quite like this.

It began with some onions and garlic in hot oil, and then the fish for browning. For the sauce and spices, I added ginger, tomatoes, turmeric, lime juice, fish sauce and vinegar and simmered for a minimal five minutes to finish the fish and bring the dish together. Fast and fantastic.

The recipe will be posted at the end of the month along with my 'Bridge on the River Kwai' film review.

For questions, comments, or to subscribe to Chopstick Cinema's monthly menu and film review, send e-mail to cheiter at thingsasian dot com