If you love fish, you have got to taste this curry! This is an aromatic, ‘oh so fragrant’, ‘tantalizing to the taste buds’ type of curry.! It has the flavors of so many spices – this recipe uses the SriLankan Curry powder, which I posted last week. All you need is some rice and some ‘alone’ time where you can enjoy the different layers of flavor this curry offers you – the bitterness of fenugreek with the heat of red chillies, the earthy taste of fennel and coriander, the sourness due to the tamarind and finally the rich creamy texture from the coconut milk. The fish pieces are soft and they melt in your mouth and they taste heavenly having soaked in all the spices from the curry. And this is coming from me who as you know is so passionate about her Kerala Fish curry. Well that still remains my number #1 Recipe for fish probably because I grew up eating it. But this one comes a close second! I could not have enough of this curry – I threw some rice into the almost empty pot just so I could get the last bits of the curry into the rice. It would have been a sin to waste any bit of this curry.!
OK So where did I get this recipe from? I browsed through some recipes on the internet. And watched a couple videos on youtube. This recipe is based on a combination of different recipes I saw and this video which is of a local chef sharing his fish curry recipe. Kerala Fish curry that I have posted uses Kodampuli which gives it the distinctive taste. Some Kerala Fish curry recipes also use tamarind but I had never made a tamarind fish curry until now. I am thinking that next time I shall try this recipe using Kodampuli since tamarind is not very good for my arthritis. We will worry about that later but for now enjoy this curry coming to you from my virtual tour of SriLanka. I am bringing this flavorful, delicious entree to Fiesta Friday this week.
I also did a video for this recipe. https://www.youtube.com/watch?v=APFQFiLFU7s