Chopstick Cinema

Celeste Heiter's Adventures in Asian Food & Film

Recipe: Sri Lankan Fish Curry

Chopstick Cinema

This Week's Film: The Forsaken Land
Cuisine: Sri Lankan

For my Sri Lankan dish to go with The Forsaken Land, I made a fantastic catfish curry. The base for the sauce is coconut milk, with stir-fried onions, ginger, garlic and green chiles, seasoned with Sri Lankan curry powder.

Sri Lankan Curry Powder differs from Indian curry blends such as Madras and Bengal. For Sri Lankan curry powder, whole dried spices are pan-roasted to a toasty brown before they are ground, and my recipe includes a blend of coriander seeds, cumin seeds, fennel seeds, fenugreek seeds, cardamom pods, cloves, curry leaves, cinnamon, turmeric, and cayenne pepper.

This is one of the best curry dishes I’ve ever made. It has the perfect balance of sweetness and spice, and would be an excellent base for any main ingredient…seafood, chicken, savory meats, vegetables, or even just by itself.

Here is a link to the Recipe and Photos on ThingsAsian.

For questions or comments send e-mail to cheiter at thingsasian dot com