Ingredients
Tomato sambal
Coconut rice
Method
Sri lankan seafood curry
1.Cut fish into 6cm pieces. Shell and devein prawns, leaving tails intact. Cover seafood, separately; refrigerate until required.
2.Remove seeds from half the chillies, then coarsely chop all chillies. Process chilli with onion, garlic and ginger until finely chopped.
3.Heat oil in a very large saucepan over medium heat; cook onion mixture, stirring, for 10 minutes or until soft. Reduce heat to low, add cumin, turmeric and curry leaves; cook, stirring, about 5 minutes. Increase heat to high, add tomatoes and stock; bring to the boil. Reduce heat; simmer about 15 minutes. Add coconut cream; simmer a further 10 minutes or until vegetables are tender and flavours are developed. Add fish sauce and sugar; season to taste.
4.Meanwhile, make tomato sambal. Combine all ingredients except coconut in a medium bowl. Season. Cover; refrigerate until needed. Just before serving, stir in coconut.
5.Make coconut rice. Bring coconut milk and the water to the boil in a large saucepan over medium heat. Add rice, return just to the boil, then cover with a tight-fitting lid. Reduce heat to lowest setting; cook for 16 minutes or until rice is tender and liquid absorbed. Remove from heat; stand covered, 10 minutes. Fluff rice with a fork.
6.Add fish to curry sauce; simmer about 2 minutes. Add prawns; simmer a further 3 minutes or until prawns and fish are just cooked through.
7.Serve curry topped with extra curry leaves, and with tomato sambal and coconut rice.
You will need skinless, boneless, thick fish fillets such as blue-eye trevalla or snapper. Curry sauce can be made to the end of step 3, up to 2 days ahead; refrigerate, covered.
Note
