Sri Lankan Green Bean & White Fish Curry
For a Vegetarian version use 1 can of Jackfruit which is native to Sri Lanka
Ingredients
- 300 g [V] Green beans
- [S] Vegetable oil for frying
- 2 cloves [V] Garlic mashed or grated
- 2 [V] Onion or banana shallot finely chopped
- 2 [V] Green chillies finely chopped
- 1 [S] Cinnamon stick 5cm long
- 1 [V] Tomato small, diced
- 1 tsp [S] Fresh curry leaves chopped, plus extra to garnish
- 1/2 tsp [S] chilli flakes
- 1 tsp [S] Cumin powder
- 1/2 tsp [S] Pepper
- 1 tsp [S] Turmeric powder
- 400 ml [S] Coconut milk
- 500 g [P] Hake or Cod or jackfruit (1 tin)
- [S] Salt to taste
Method
- Add a dash of oil to a saucepan and fry the onions, garlic, chillies, cinnamon and curry leaves for 5 minutes until soft. Add the diced tomato and cook for a further 5 minutes.
- Add the chilli flakes, cumin, turmeric and pepper and cook gently for 5 minutes. Pour in the coconut milk and simmer for a few more minutes.
- Cut the fish into cubes and place into the curry along with the green beans. Simmer gently for five minutes.
- Season to taste, then transfer to a serving bowl. Top with extra curry leaves.