How to Make Sri Lankan Fish Fillets in Tomato Curry Asian Cooking Recipe Cuisine

Sri Lanka Fish Fillets in Tomato 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 6 Servings:

1/4 cup lemon juice

1/4 cup coconut vinegar

2 tsp cumin seeds

1 tsp ground turmeric

1 tsp cayenne pepper

2 lb firm white fish fillets

1/4 cup vegetable oil

1 large onion, finely chopped

3 large garlic cloves, crushed

2 tbsp grated fresh ginger

1 tsp black mustard seeds

3 x 13 oz cans diced tomatoes

3 tbsp finely chopped fresh coriander

2 small fresh green chilies, seeded and finely chopped

2 tbsp grated palm sugar or brown sugar

Directions:

Make the marinade by putting the lemon juice, coconut vinegar, cumin seeds, turmeric, cayenne pepper and 1 tsp salt in a shallow, non-metallic container and mix together thoroughly.

Carefully remove and remaining bones from the fish with tweezers and cut the flesh into 1x4-inch pieces. Add the fish pieces to the marinade and gently toss until they are well-coated. Cover with plastic wrap and refrigerate for 30 minutes.

Heat a non-stick wok over high heat, add the oil and swirl to coat the side of the wok. Reduce the heat to low, add the onion, garlic, ginger and mustard seeds and cook, stirring frequently, for 5 minutes.


Add the fish and marinade, diced tomatoes, coriander, chili and sugar to the wok and cover with a lid. Simmer gently, stirring occasionally for 10-15 minutes or until the fish is cooked and just flaked when tested with a fork. 

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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