Ingredients. This fish curry has a perfect blend of sourish and spiciness. Heat water and lentils along with the turmeric. First, make the tamarind liquid. A combination of loving lots of Rick Stein’s recipes for their inventiveness and flavours; a large 4 to 5llb Queensland Blue Squash needing using up, some hungry book group friends and a love of Sri Lankan food gave me the perfect opportunity to make this truly tasty dish.. I am reminded of this as we bought our Cornish tea from Rick Stein's little Deli in Padstow. Heat a large casserole pan over a medium–high heat and add a splash of oil, the onion, ginger, garlic, chillies and The curry is made with roasted coconut and spices it adds a dimension of flavor to this delicious fish curry. It is so alluring. ... Sri Lankan turkey curry by Rick Stein. Sri Lanka Part 2 - Rick Stein visits Sri Lanka, where he discovers a wealth of hot and spicy vegetable curries. Queensland Blue. This is the first of Rick Steins recipes that I have ever cooked, and I only happened to stumble upon it whilst looking for a fish curry recipe. You must smell the scent of the fresh coconut being roasted. Main course. Strain the slightly syrupy mixture through a … "Rick Stein's Far Eastern Odyssey" includes over 150 new recipes from Cambodia, Vietnam, Thailand, Bangladesh, Sri Lanka, Malaysia and Bali, each complemented by Rick's colourful anecdotes from the trip and beautiful on-location photography. Alternatively use 800g/1lb 12oz monkfish, sinew removed and chopped into 2.5cm/1in pieces. Bring to a boil, turn down to a simmer and cook until just cooked, 30-45 minutes. Rick later opened a restaurant that specialised in fish (supplied by the fishermen who had once frequented his club). Take the tamarind pulp and put it in a bowl with the water. Rinse the lentils. 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