Noosa Beach House Sri Lankan Fish Curry

30 minutes prep time
4 serves
very easy recipe

50 ml oil
1 medium onion peeled and roughly chopped
2 cloves garlic peeled and roughly chopped
1 x 5cm piece panda leaf roughly torn
2 sprigs of curry leaves
2 green chilles split lengthways
1/2 tbs fenugreek
1/2 tbs fennel seeds
1 tsp chilli powder
2 tsp cumin powder
1 tsp coriander powder
1 tsp tummeric
1 cinnamon stick broken into pieces
500 mls coconut milk
fish frame from a white fish or 1 tbs fish sauce
2 nice thick fillets (cut in half) of white fish (cut in half) with skin on
salt and pepper
steamed rice to serve
lime wedges to serve

Heat the oil is a large pot over medium heat and add the onion, garlic, pandan leaf and green chilli. Fry until the onions are translucent.

Add the dry spices, coconut milk and fish bones and stir to combine. Leave to cook until the mixture has reduced by half.

Remove the curry from the heat and strain it into a separate jug. Set aside until ready to serve.

To cook the fish rub with olive oil and season with salt and pepper. Cook on the grill side of a BBQ with the lid down, skin side down first. COok for 3 minutes or until the skin is crispy. Turn the fish and once the fish is cooked serve on a bed of steamed rice.

Pour the curry around the fish in the bowl. Serve with lime wedges.