How to Make Sri Lankan Seafood Curry Asian Cooking Recipe Cuisine

Sri Lanka Seafood Curry

This recipe was taken from centuries old cooking techniques and when possible applied modern cooking methods and/or ingredients.  It uses Asian cooking styles, Asian Spices, Asian Sauces and Asian Ingredients.  The style of cooking may have a slight alteration while still maintaining the dish's overall purpose.  In this blog we touch on recipes that may be predominant for the Chinese Cuisines.  We will also share recipes based upon country, or regions such as: Burma, Cambodia, Indian, Indonesia, Japan, Korea, Laos, Malaysia, Nepal, Philippines, Singapore, Sri Lanka, Taiwan, Thailand, Tibet and Vietnam.  Some cuisines are considered South Asian, South East Asian, Central Asian and/or Middle Eastern and may not be strictly connected to a specific country or culture.

Recipe makes for 4 Servings

2 tbsp vegetable oil

1 tsp ground coriander

1 tsp ground cumin

1 tsp fennel seeds

1/2 tsp ground cinnamon

1 tsp yellow mustard seeds

1/2 tsp chili flakes

1/2 tsp ground cloves

1 tsp ground cardamom 

1 lb swordfish fillets, cut into 2-inch chunks

2 extra tbsp vegetable oil

1 onion, chopped

4 cloves garlic, finely chopped

1 stalk lemongrass, white part only, bruised

2 tsp peeled and grated fresh ginger

2 tsp ground turmeric

8 fresh curry leaves

14 oz canned chopped tomatoes

2/3 cup fish stock

12 jumbo shrimp, shelled and deveined, tails intacts

5 1/2 oz fresh or lump crabmeat, picked over for shell

salt to taste

Directions:

To make spice mixture, heat oil over medium heat in a skillet. Add coriander, cumin, fennel, cinnamon, mustard seeds, chili flakes, cloves and cardamom and cook, stirring until fragrant about 1 minute. Remove from heat and let cool.

Put fish in a baking dish. Brush with spice mixture and toss to coat. Cover and refrigerate for 30 minutes.

In a wok or large skillet heat 1 tbsp oil over medium heat and fry onion and garlic until onion is soft, about 1 minute. Stir in lemon grass, ginger, turmeric and curry leaves and fry for 1 minute. Add tomatoes with their juice, and broth, reduce heat to low and simmer for 5 minutes.


In a large skillet, heat remaining 1 tbsp oil over medium heat and fry fish until lightly browned on each side, 2-3 minutes. Add tomato mixture, shrimp and crabmeat. Cover and simmer, stirring occasionally, until shrimp are pink, about 5 minutes. Add salt. Spoon into serving bowls. Serve with steamed rice. 

Find Local Asian Markets

For the adventurous palate, a great side dish that compliments this recipe is Jaew Bong.  Discover more about Jaew Bong, check out www.jaewbong.com.

Enjoy..

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