Sri Lankan Fish Curry

When I read the recipe on The Pefect Health Diet, I told myself that it is so easy I have to do it soon. The original post was about the health benefits of eating Omega 3 fatty acids from fish, and that the recommended consumption is 1 pound (450 grams) of oily fish per week. I don't eat as much oily fish as recommended, so I take Omega 3 supplements (EPA & DHA) everyday without fail. 

Sri Lankan Fish Curry, adapted from The Perfect Health Diet

My favourite fish has to be salmon. But this time, I used mackerel, another good oily fish, simply because they were selling them cheaper than usual. I was a little hesitant because of the bones, and Roy is particular about them. I went ahead and bought the fish with bones anyway!

The original recipe can be found here. This is my version, with a slight differentiation because I don't have some of the ingredients. In most of my cooking, I don't really measure. Do you ever see celebrity chefs measuring their ingredients when cooking? Not always! I depend on my instinct, unless I'm baking, so the measrements here are approximate.

I used:

• 4 tablespoon olive oil (more oil if necessary)
• 450g mackerel
• 1 medium onion
• 2 small garlic
• 1 teaspoon ginger paste
• a bunch of corriander leaves
• 1 red chilli (optional)
• 1 teaspoon chilli powder (optional)
• 1 tablespoon black mustard seeds
• 2 tablespoons cumin powder
• juice of half lemon
• 2 vine ripe tomatoes, quatered
• 2 cups water
• salt to taste

Method:

1. Sprinkle and rub the cumin powder on the fish. Add the lemon juice and marinate the fish for 2 hours in the fridge
2. Heat the oil and fry the fish for 2 minutes on each side. You just want to brown the fish, not fully cook it
3. Place fish on a plate
4. Using the same oil in the pot, sautee onion, garlic and mustard seeds together. Add more oil if mecessary. Sautee for 5 minutes, or until onion turns transparent
5. Add tomatoes, ginger paste, chilli and chilli powder. Cook until tomatoes start to break up
6. Add water
7. Add the fish on a single layer, corriander leaves and salt (abut 1/2 teaspoon). Cover the pot and cook for 7-10 mins, or until fish is cook
8. Test taste and adjust seasoning to your liking

Dinner is served, Sri Lankan Fish Curry

 
My favourite veggie: Stir fried cabbage, with spinach, garlic and dried anchovies 

We ate the curry served with steamed rice and my favourite stir fried cabbage. Roy had it with steamed broccoli. Despite the bones, Roy said it was lovely. To me, the bones added to the taste, and I had no issues eating boney fish as I grew up eating it like that anyway. I liked the flavour, it was light and pleasant, not overpowering on the spiciness. I prefer it to be hotter but I liked it the way just it was. Will definitey be making it again, but without bones next time!

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