INGREDIENTS: Serves 2-3
2 tablespoons coconut oil (or vegetable oil)
¼ teaspoon fenugreek seeds
¼ teaspoon mustard seeds
4cm cinnamon stick
10-12 curry leaves
1 small onion (chopped)
1 teaspoon crushed fresh ginger
1 teaspoon crushed fresh garlic
¼ teaspoon ground turmeric
¼ teaspoon chilli powder
½ teaspoon sweet paprika
1 teaspoon curry powder
1 teaspoon salt
2 tomatoes (very finely chopped)
24 raw green prawns (peeled and deveined)
¾ cup coconut milk
½ lime (juice of)
2 tablespoons fresh coriander
2 spring onions (cut into 2cm slices)

DIRECTIONS:
Heat the coconut oil over a moderate heat in a wok, when hot add the fenugreek seeds, mustard seeds, cinnamon stick and curry leaves and let them sizzle for 20 seconds. Add the onion, garlic and ginger, reduce the heat then stir fry gently for 3-4 minutes. Add the turmeric, chilli powder, paprika, curry powder, salt then the tomatoes and stir until the tomatoes form a pulp (about 3 minutes). Add 125ml water, the coconut milk and then the prawns. Simmer for 3-4 minutes until the prawns are cooked through then remove from the heat. Stir in some lime juice to your taste then serve.

SERVING:
Sprinkle with fresh coriander and spring onion and serve with fluffy basmati rice.

INGREDIENTS:
400-500g white fish fillets (skinned and boned)
400ml coconut milk
3 fresh red chillies (slit along the edge)
1/2 teaspoon fenugreek (soaked for 30 mins)
2 tablespoons fresh fenugreek (chopped) (optional)
10 fresh curry leaves
1 lemon grass stalk (white only, bruised)
1 onion (very finely chopped)
1 tomato (finely chopped)
2 teaspoons salt
1 tablespoon Sri Lankan curry powder*
1/2 teaspoon ground turmeric

Garnishes:
Fresh coriander
Fresh tomato

*For the curry powder: (Makes more than you need but will keep for months)
1 tablespoon rice
2 tablespoons dessicated coconut
1/2 tablespoon fenugreek seeds
2 tablespoons ground cumin
2 tablespoons ground fennel
10 curry leaves
1/2 teaspoon ground turmeric

DIRECTIONS:
To make the curry powder:
In a small frying pan dry fry the rice for 30-40 seconds till it browns slightly remove then fry the coconut until lightly browned then finally dry fry the fenugreek for 30 seconds. Place all the dried fried ingredients into a spice grinder then grind into a fine powder. Stir in the remaining ingredients and set aside.

To make the curry:
Cut the fish into large chunks and set aside.

Pour the coconut milk and 200ml of water into a saucepan along with everything but the fish. Bring to a simmer, stirring constantly. Simmer for 5 minutes then tip in the fish. Shake the pan to cover the fish with liquid. Don’t stir as you’ll break the fish up – shake the pan gently to move the fish about. Simmer for 5 minutes until the fish is cooked through. Remove from the heat and serve immediately.

SERVING:
Serve with a side of tomato and coriander and some crunchy pickled cabbage.

INGREDIENTS:
For the curry paste:
1 teaspoon raw rice
1 tablespoons dessicated coconut
1 teaspoon fenugreek seeds
1 teaspoon cumin seeds
2 teaspoons coriander seeds
1 teaspoon fennel seeds
5 curry leaves
1/2 teaspoon ground turmeric
2 teaspoons chilli powder
1 tablespoon vegetable oil

Other Ingredients:
5 tablespoons vegetable oil
2cm piece fresh ginger (chopped)
1 stem fresh curry leaves
2cm cinnamon stick
4 garlic cloves (grated)
1 red onion (thinly sliced)
1 teaspoon salt
1 tablespoon tamarind paste
500g firm white fish fillets (skinned and cut into chunks)
1 lime (optional)

DIRECTIONS:
To make the curry paste:
Dry fry the rice, coconut, fenugreek, cumin, coriander and fennel for 1-2 minutes until aromatic. Add along with the curry leaves to a spice grinder or pestle & mortar and grind into a fine powder. Stir in the turmeric and chilli powder then stir in the oil and 2 tablespoons water to form a thick paste. Set aside.

To make the curry:
Heat the vegetable oil in a wok or saucepan over a moderate heat until hot. Drop in the curry leaves and cinnamon stick. Let it splatter for 5 seconds then drop in the ginger and garlic and sizzle for 10-20 seconds. Stir in the curry paste, reduce the heat to medium low and stir-fry for 1-2 minutes before adding the onion. Let this cook gently for 5-6 minutes until soft stirring regularly. Pour in 500ml water and bring to a simmer. Cook gently for 20 minutes, stirring occasionally until reduced and lightly thickened. Stir in the tamarind paste and salt and adjust to your liking.

Adjust the temperature so that the sauce is barely simmering. Drop in the fish and cook for 7-8 minutes until cooked through. Shake the pan over stirring to avoid breaking up the fish.

Remove from the heat and adjust the sourness by squeezing in fresh lime juice to your taste.

SERVING:
I ate it with basmati rice and a small salad of tomato, onion, fresh coriander and mint with a squeezing of lime juice.

Fish curries are quicker to make than other curries. Fish cooks so quickly the curry is ready in a flash. This Sri Lankan dish is a creamy, spicy treat. It packs a bit of a punch too, which is always good. If you don’t want it too spicy, then leave out the cayenne. One other point, fish curry doesn’t really reheat all that well as the fish will just break up and turn into a big old mess, so either don’t eat all day prior and be suitably hungry or invite some friends to share it.

RECIPE:

INGREDIENTS:
1 1/2 tablespoons Sri Lankan curry powder (see below)
750g firm white fish fillets (skin off)
1 teaspoon turmeric
1 teaspoon salt
1 teaspoon black pepper
1 large onion (finely chopped)
1 teaspoon ginger (minced)
2 cloves garlic (thinly sliced)
1/2 teaspoon fenugreek seeds
400ml coconut milk
8 fresh curry leaves
1/2 teaspoon cayenne pepper (optional)
1 tablespoon tamarind paste (diluted with 1/4 cup water)
1 tomato (chopped)
1 green chilli (thinly sliced)
1 tablespoon fresh coriander (chopped)
lime wedges

Sri Lankan Curry Powder: (makes more than you need)
1/2 cup coriander seeds
1/4 cup cumin seeds
1/2 tablespoon fennel seeds
1/2 teaspoon fenugreek seeds
1 small cinnamon stick (2.5cm)
8 cloves
1/2 teaspoon cardamom seeds
1 tablespoon dried curry leaves
2 teaspoons chilli powder

DIRECTIONS:
To make the curry powder:
In a dry frying pan, toast the coriander until it bowns slightly and becomes fragrant. Transfer to a bowl. Repeat the process with the cumin, fenugreek and the fennel. Cool and with either a pestle & mortar, food processor or coffee grinder, grind into a fine powder. Add the cloves, cinnamon stick (in small pieces), cardamom and curry leaves. Grind again into a fine powder. Stir in the chilli powder. Keep in an airtight container. It’ll be fine for a month or so so you can make other delicious Sri Lankan curries. See my Chicken Curry dish, this spice mix will work beautifully.

To make the curry.
Combine the turmeric, salt and pepper. Sprinkle over the fish and coat well. Heat about 1 cm of peanut oil in a frying pan. When hot, slide in a fish fillet and let it cook quickly on each side to brown. Drain on paper towels and repeat with all the fillets. Set aside.
In a large pan or wok, heat 2 tablespoons of the oil from the frying pan over a moderate heat. Add the onions, ginger, garlic and fenugreek and fry for 4-5 minutes until browned. Add the curry leaves and the Sri Lankan curry powder, stir briefly then pour over the tamarind and coconut milk. Stir well, bring to a boil then reduce the heat and simmer gently for 7 minutes. Sprinkle over the cayenne pepper and stir in. Carefully add the fish fillets and gently stir in. Cook for 3-4 minutes then remove from the heat and serve.

SERVING:
Sprinkle over some tomato, green chilli and coriander and a generous squeeze of lime.

Another night, another curry. I fully intended on making a wholesome salad tonight. I asked the other half what he felt like and he announced “Asian and spicy”. Not taking much persuasion I chose this curry recipe. I adapted the original quite a bit as I felt it wasn’t going to have any heat. The result has a nice zingy finish without being too hot. The texture to this curry is particularly nice too – a glossy clean sauce with an amazing colour. Very rich and extremely flavourful.

RECIPE:

INGREDIENTS:
Marinade:
1 kg lamb shoulder (cubed)
2 garlic cloves (crushed)
1 teaspoon fresh ginger (grated)
1/2 teaspoon chilli powder
1/2 teaspoon turmeric powder
2 tablespoons tomato passata
1 teaspoon freshly ground black pepper

Other Ingredients:
4 tablespoons vegetable oil
1/4 teaspoon fenugreek seeds
1 onion
10-15 curry leaves
1/2 teaspoon paprika
1 teaspoon curry powder
1/2 teaspoon chilli powder
2 cloves
2 cardamom pods
5cm stick cinnamon
1 lemon grass stalk (cut to 5cm and bruised)
1 litre beef stock
125ml coconut milk
3 hot red chillies (slit with a knife)
salt & pepper
1/3 cup fresh coriander (chopped)

DIRECTIONS:
Mix together all the marinade ingredients and mix into the lamb. Leave covered in the fridge for 1 hour.

Heat the oil in a large pan over a moderate heat until hot. Add the fenugreek seeds and sizzle for 10 seconds. Tip in the onions and curry leaves and fry for 5 minutes until soft and golden. Add the paprika, curry powder, chilli powder, lemon grass, cloves, cardamom and cinnamon and stir for 1-2 minutes. Add the meat and marinade and stir carefully for 3-4 minutes to avoid sticking.

Turn up the heat to high and add 1/4 of the stock. Let it simmer vigourously for 6-7 minutes until the stock is almost gone stirring regularly. Add another 1/4 of the stock and repeat the process. Then add the remaining stock and the fresh chillies and bring to a boil. Reduce the heat to low and simmer gently for 1 hour until the lamb is tender. Add the coconut milk and a little water and simmer for 7 minutes. Remove from the heat, fish out the cinnamon, lemon grass and chillies and adjust the seasoning to your taste. The beef stock may already be salty so be careful not to add too much extra.

SERVING:
Sprinkle with fresh coriander leaves and serve with fluffy white basmati.

After purchasing the cheapest and largest bag of coriander in Australia at the Sydney Markets recently I was flummoxed as to what to do with such a huge quantity of it. It doesn’t last much past 7 days sealed up in the fridge so I decided to make this delicious little chutney with some of it – which I can serve with many of the delicious curries which pass through my house on a regular basis. It’s the simplest thing to make and has the power to lift an ordinary curry into something quite special. I’ve frozen it in small sachets so I can use them as and when. They’ll keep fresh in the freezer for a couple of months.

RECIPE:

INGREDIENTS:
4 small onions (sliced)
4 tablespoon tamarind pulp
2 cups fresh coriander (chopped)
1 cup fresh mint (chopped)
2 tablespoon fresh ginger (minced)
2 tablespoons cumin powder
6 tablespoons sugar
2 teaspoon salt
3-4 green chillies (seeded & chopped)

DIRECTIONS:
Grind all the ingredients together in a food processor or in a pestle & mortar to a fine paste. Check for seasoning and add more salt, sugar or tamarind as you see fit. Leave for an hour or so before using to let the flavours develop.

SERVING:
Serve as an a condiment to dry curries, like Sri Lankan Pork Curry.

This is a bit of an epic. Check out the roll call of ingredients! Don’t let this deter you however, it’s pretty straightforward once you get going. And before I forget, it’s sublime in taste! It’s absolutely delicious. I could barely stop myself eating the entire pan full. Actually, come to think of it, we did. Enough for four between the two of us. Naughty.

RECIPE:

INGREDIENTS:
Sri Lankan Meat Curry Powder:
2 teaspoons coriander seeds
1/2 teaspoon cumin seeds
1/2 teaspoon fennel seeds
1 clove
1/4 teaspoon cardamom seeds
2 curry leaves
1/2 teaspoon lemon grass (finely chopped)
1/4 teaspoon cinnamon powder

Curry:
1 tablespoon basmati rice
1 tablespoon dessicated coconut
1/2 teaspoon mustard seeds
2 tablespoons white vinegar
2 tablespoons peanut oil
1/2 cinnamon stick
10cm piece pandanus leaf (optional)
1/4 teaspoon fenugreek
10 curry leaves
1 onion (chopped)
1 stick lemon grass
3 cloves garlic (chopped)
1 teaspoon ginger (crushed)
1 teaspoon chilli powder
Sri Lankan Meat Curry powder (all of it)
1 teaspoon paprika
1/4 teaspoon turmeric
2 tablespoons tomato puree
2 tomatoes (chopped)
1 kg pork (cubed)
2 teaspoons salt
1 teaspoon black pepper

DIRECTIONS:
To make the curry powder:
In a small frying pan, dry roast the coriander, cumin, fennel, clove and cardamom seeds for 30 seconds until fragrant. Then crush into a fine powder in a pestle & mortar or spice grinder with the curry leaves, lemon grass and cinnamon. Set aside.

To make the curry:
Dry fry the rice in a small pan until lightly browned. Add coconut and mustard seeds and brown for 15 seconds. Crush in a pestle & mortar or spice grinder. Add the vinegar and stir well.

Heat a large pan over a moderate heat with the oil and add the cinnamon, pandanus leaf, fenugreek, curry leaves and cook for 1 minute. Add the onion, lemon grass, garlic and ginger and fry for 5-6 minutes, stirring. Stir in the chilli powder, Sri Lankan Meat curry powder, paprika, turmeric, tomato puree and tomatoes and cook for 2-3 minutes. Add the meat and stir well to coat for 3 minutes. Add the salt & pepper and 500ml water. Bring to a boil and cook over this heat for 15 minutes. Reduce the heat to low and simmer for 30 minutes. Add the rice/coconut/vinegar paste and continue to cook for 6-7 minutes. Keep your eye on the pan. The pork may stick! When it’s nice and glossy and reduced – serve. Fish out the pandanus leaf and lemon grass if you can be bothered. You can eat the curry leaves – they’re lovely.

SERVING:
I love this one with naan bread, roti or paratha but it’s still utterly delicious with rice.

I bought a large piece of mackerel at the markets the other day. It was an impulse purchase and the more I thought about it, the less I was enthused about cooking it. It’s a strong, oily creature which, if I’m honest isn’t the most splendid of fish. However! After some cookery book investigation, I determined that the Indians prize this fish, especially in Southern India and Sri Lanka where they use it to make the most delicious curries. Now, I know some folk get very opinionated about putting a fish in a curry. Well, to this I would say, “millions of Indians can’t be wrong”. And let me tell you now, they’re not. This was the perfect solution to my fish quandary. A deliciously flavoursome dish that keeps all the character of the fish, but blended with a rich and satisfying sauce.

RECIPE:

INGREDIENTS:
3 tablespoons peanut oil
1 1/2 teaspoons fenugreek seeds
1 teaspoon cumin seeds
25 curry leaves
2 onions (roughly chopped)
2 tomatoes (roughly chopped)
5 cloves garlic (roughly chopped)
1 tablespoon fresh ginger (finely chopped)
1 teaspoon turmeric
1 teaspoon chilli powder
1 tablespoon coriander powder
500g mackerel steaks
3–5 green chillies
1 teaspoon tamarind paste
250ml coconut milk
1-2 teaspoons salt
1/4 cup desiccated coconut (un-sweetened)
3 tablespoons fresh coriander (chopped)

DIRECTIONS:
To make the paste, blend together the tomatoes, garlic, ginger, chilli powder, turmeric and coriander in a food processor – or with a hand blender.

Heat the oil in a large pan over a moderate heat. When hot, add the fenugreek and cumin seeds and half the curry leaves and sizzle for 20 seconds. Add the onions and fry gently for 6-7 minutes until golden brown and soft.

Turn up the heat and add the paste to the pan. Cook for 8-10 minutes adding a splash of water half way through. Pour in 500ml water and bring to a simmer for 2-3 minutes. Add the fish, salt and green chillies then reduce the heat and simmer gently for 5 minutes. Add the tamarind paste, stir then add the coconut milk. Bring to a simmer and cook for 2 minutes. Remove from the heat and adjust the seasoning to your taste.

Heat a small frying pan without any oil over a medium heat. Add the desiccated coconut and stir 2-3 minutes until lightly browned. Pour into a waiting bowl.

SERVING:
Serve sprinkled with a generous sprinkle of coriander and desiccated coconut. Serve alongside plain boiled rice.

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A delicious and different way to prepare Indian rice. This is a fresh and tasty recipe packed with flavour. It’s easy to prepare and is especially good if you have any leftover rice from another curry fest.

RECIPE:

INGREDIENTS:
1 cup raw basmati rice
2 tablespoons vegetable oil
1/2 teaspoon brown mustard seeds
1/2 cup raw peanuts (skinned)
1 tablespoon fresh ginger (minced)
1 teaspoon sugar
1 garlic clove (minced)
1/2 teaspoon turmeric powder
1/2 teaspoon cayenne pepper
16 fresh curry leaves
2 green chillies (thinly sliced)
1 teaspoon salt
5 tablespoons freshly squeezed lemon juice

DIRECTIONS:
For guaranteed results, I have found that cooking rice as you would (should) cook pasta gives excellent results. Fill a large pan with hot water and bring to a rolling boil. Add the rice and then cook until tender but not too soft. Drain into a large seive and leave to cool completely, shaking occasionally.

Now, in a large frying pan or wok, heat the oil over a medium high heat. Add the mustard seeds and cover the pan. After about 30 seconds when all is silent add the peanuts and stir fry for 1-2 minutes until golden brown. Now reduce the heat and quickly add the ginger, sugar, garlic, turmeric, cayenne pepper, curry leaves, chillies, salt, rice and lemon juice. Add a couple of tablespoons of water and stir well. Stir for about 5 minutes to ensure all the flavours are blended before serving.

SERVING:
Great with delicate currys, especially my delicious Sri Lankan Fish Curry. Also works incredibly well cold as a salad type thing.

I had to try this ridiculously named dish. It’s essentially a Sri Lankan variation of mustard. Try it as an unusual marinade for beef like I did, and don’t forget, when you serve the meat, play ‘The Winner Takes It All’ for a magnificent homosexual flourish.

RECIPE:

INGREDIENTS:
1/2 cup black mustard seeds
white vinegar
1 clove garlic
1 tablespoon fresh ginger (finely chopped)
salt

Steaks of your choice for the BBQ.

DIRECTIONS:
Put mustard seeds into a ceramic bowl and pour over enough vinegar to cover. Cover, and let it stand overnight.
The following day, in a food processor, or with a hand blender, blend the mustard along with the garlic and ginger. Add salt to taste.
Take 1/2 tablespoon mustard per steak and mix with 1/2 tablespoon vegetable oil per steak. Smother the mustard over each steak and leave for at least an hour before cooking on the BBQ or under a hot grill.

SERVING:
The mustard isn’t just a marinade. Use it wherever you would eat French mustard, as a condiment or spread on sandwiches etc.