Sri Lankan curries nearly always contain coconut and are the perfect match for white fish. This one uses Norwegian cod and has a tomato based sauce with the coconut being used in the spicy sambal. A perfect dinner party dish!
For the sambal
- Mix together the turmeric and lime zest and rub all over the cod. Set aside whilst making the curry base.
- Heat the oil, add the onion and ginger and cook gently for around 10 minutes until softened. Add the garlic, curry leaves, chilli, fenugreek, and mustard seeds and cook for a minute or so, stir in the tomatoes, tamarind and stock, bring up to the boil, cover and leave to simmer for 10 minutes.
- Whilst the curry is cooking, place the coconut in a bowl, and pour over enough boiling water to just cover. Set aside for 10 minutes to soak. Fork through and cool for 5 minutes then stir in the remaining ingredients. Taste and season accordingly.
- Once the curry has cooked down and the tomatoes softened, add the cod chunks, cover and cook very gently for 5 minutes until the fish just flakes. Serve the curry in bowls with the coconut sambal and some rice if liked.
Fresh curry leaves are occasionally available in supermarkets but nearly always in Asian supermarkets. They freeze really well and have a far superior flavour to dried.