I love Sri Lankan food; warm with spices and aromatics, always playing with sweetness and acidity, it never fails to delight me. I take huge pleasure in cooking recipes I have read, followed to the tee, tried, failed, researched, twisted, changed. But it doesn’t need to be complicated, yet it is always good, hearty food.
Prep
5 min
Cook
25 min
Serves
4
Difficulty
Easy
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Ingredients
red onion 1 (sliced)
ginger 10 g (grated)
lime 1 (wedges)
cod fillet 4 (chopped)
curry leaves 6
coriander seeds 1 tbsp
cumin seeds 1 tbsp
cloves 6
cinnamon stick ½
tamarind paste 50 g
ground turmeric 1 tbsp
honey 2 tbsp
coconut milk 400 ml
spinach 100 g
straight to wok noodles 300 g
Method
Prep the Ingredients
Peel and thinly slice the red onion. Peel and grate the ginger. Cut the lime into quarters.
Cut each cod fillet into 4-6 pieces.
Cook the Curry
Heat a glug of oil in a large pan over a medium heat. Add the red onion and gently fry for 7-8 minutes.
Add the curry leaves (if you have fresh curry leaves, use them instead and double the quantity), coriander seeds, cumin seeds, cloves, cinnamon stick, fry for a minute until fragrant.
Add the ginger, tamarind paste, honey, turmeric and coconut milk, bring to a simmer and add the cod and spinach. Close with a lid (or some tin foil) and leave to simmer, the cod should only take 5 minutes to cook.
While the cod is cooking, cook the noodles according to the packet instructions.
Plate up
Plate up - put the noodles in the bowl, top with the fragrant fish curry and serve with lime wedges. Enjoy!
