Place a medium-large pan over a medium heat. water, plus extra if necessarySalt to taste6 curry leaves. Increase the heat to about low-medium. monkfish chunks6 oz. Stir the seeds regularly... 3. Next, place the monkfish and prawns into a mixing bowl then add half of the garlic-ginger paste along with the rest of the marinade ingredients. oil and once it’s heated, add the red onions and cook them until they soften. Once everything has been mixed well, stir in the coconut milk followed by ½ pt. Stir constantly [coriander, cumin, ani seeds, rice must be fairly brown, but do not let them burn]. To find out more about Sashi and Sanjay’s journey and Spice Kitchen’s range of products, click here. Transfer the paste back into the pan. Reduce the heat to low, cover the pan with a lid then leave to simmer for 15 minutes. DIRECTIONS. Add a little more oil if onion garlic ginger mix starts sticking to the pan. 152.3 g It’s the perfect combination of a satisfyingly meaty texture that holds together well, and an ability to take on the wonderfully bold and aromatic spices kindly gifted by Spice Kitchen UK. Take off the curry leaves and dry roast the coriander seeds for 3 minutes over medium flame. Enjoy. 1 tbsp black mustard seeds ▢ coconut milk1 pt. Sri Lankan spice (by Spice Kitchen)½ tsp. paprika¼ tsp. In a dry frying pan, over low heat, roast each ingredient separately till light-medium brown. I bet I can change your mind with this curry. Garam Masala (by Spice Kitchen)1 tsp. Sri Lankan spice (by Spice Kitchen)1 tsp. Ingredients: ▢ 2 tbsp black peppercorns ▢ 2 tbsp basmati rice ▢ I added roughly the remaining ½ pt. water. ground cinnamon1 tsp. I use this curry powder for fish curry, meat curry. Once thoroughly cooked, serve hot with rice and roti. salt¼ tsp. Start on the curry sauce. Not a fan of seafood? coconut oil (or vegetable oil)1 red onion, finely chopped2 tsp. Gently mix together, cover and set aside. Add a little more water until you reach a desired consistency. 2 tsp scant, cardamom seeds from green cardamom seeds from the pods ▢ Gently arrange the monkfish and prawns in the sauce. This is my curry powder recipe that I got from my mother. 3 tsp whole cloves, large about 15 cloves (see notes) ▢ tomato purée¼ pt. I use this for all the curries. Place the grated ginger, garlic, chilli and lemon juice in a food blender. If you continue to use this site we will assume that you are happy with it. Heat the large cooking wok and dry roast the curry leaves for 2 minutes under low flame. Save my name, email, and website in this browser for the next time I comment. 50 %. This mild yet flavourful fish curry made with monkfish, prawns and coconut milk will certainly change your mind. I am a Sri Lankan and I love cooking. ground turmeric½ tsp. Stir frequently until the... 2. 1 kilo (2 lbs.) Get ready with mustard seeds, fennel seeds, cumin seeds, fenugreek seeds, and turmeric powder. Mix all the roasted ingredients, put into a grinder and grind to a fine powder. Stir in the curry leaves and simmer the sauce on a low heat (with the lid on) for a further 15-20 minutes for the flavours to intensify. 1. https://www.lifestylefood.com.au/recipes/4813/sri-lankan-fish-curry Blend until you have a paste. © 2020 Simple & Delicious Home Cooking Recipes | Ney’s Kitchen. water to begin with. Check the seasoning by adding salt to taste. I thought I’d try something a little different to making another chicken curry, so here’s my Sri Lankan fish curry with monkfish and prawns. With Spice Kitchen’s ingredients, I was able to use a moderate amount whilst still getting the full flavour in every bite. If I’m honest, I prefer to cook with meat rather than fish, but my husband suggested that monkfish would go perfectly with this recipe, and he was right! raw prawns, shelled½ tsp. ground black pepper, 2-3 tbsp. Add 2 tbsp. We use cookies to ensure that we give you the best experience on our website. The spices from the supermarket don’t even come close; I find they lack depth of flavour, and that makes me use more than a recipe suggests. Place the lid on top and poach the seafood for about 3 minutes, then gently turn the fish over and cook for another 3 minutes. Not a fan of seafood? [1Tbsp for 1 lb of meat or fish] For vegitable curry, use only about 1/2 Tsp of curry powder. paprika½ tsp. I’d recently been given a beautiful ‘World Spice Tin’ by this family-run business founded by a mother-and-son team, Sashi and Sanjay Agarwal, and I got inspired to try something new with their Sri Lankan Spice mix and unique Garam Masala blend. 1 tsp fennel seeds meaty fish like halibut or povow if you can get it After 15 minutes, remove the lid from the pan and give it a good stir. Stir constantly[coriander, cumin, ani seeds, rice must be fairly brown, but do not let them burn]. In a dry frying pan, over low heat, roast each ingredient separately till light-medium brown. chilli powder or to taste1 ½ tbsp. 3 tbsp cumin seeds ▢ 4 tbsp coriander seeds ▢ Total Carbohydrate Store in an air tight jar. 1 large piece of ginger, peeled and grated3 garlic cloves, minced1 bird’s eye chilli, chopped1 lemon, juiced10 oz. Mix all the roasted ingredients, put into a grinder and grind to a fine powder. Use less for vegetables. 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