Sri Lankan-inspired fish curry recipe

 

1 tbsp canola oil

1 cup natural yoghurt

4 tomatoes, roughly chopped

1 cup frozen peas

400-500g white-fleshed fish

1⁄2 bunch English spinach, roughly chopped

1/3 bunch basil, roughly torn

Basmati rice to serve

 

4 garlic cloves, crushed

5cm piece fresh ginger, finely chopped

2 tsp ground cumin

2 tsp ground coriander

1⁄4 tsp cayenne pepper

1⁄2 tsp turmeric

1 cinnamon stick, broken in half

 

1. Place a high-sided frying pan or wide-based saucepan (with a lid) over a medium- high heat. Pour in the canola oil, then, when it’s hot but not smoking, add all the spice blend ingredients. Cook for about one minute, stirring constantly, until there is a wonderful,

spicy smell coming from the pan.

 

2. Turn down the heat to medium low. Add the yoghurt, tomatoes and peas to the pan – it may hiss and spit slightly while you do this. Stir to combine the ingredients, then cover with the lid. Simmer gently for about ten minutes, stirring regularly. Don’t worry if the yoghurt sauce separates a little.

 

3. Cut the fish into 3cm cubes (or leave whole, if you prefer). Add the fish and spinach to the sauce and cook gently, covered, for 3-4 minutes. The time it takes the fish to cook may differ slightly, depending on its thickness. Watch it carefully while cooking, and take the pan off the heat when the fish just starts to flake.

 

4. Remove the cinnamon stick pieces, scatter the basil leaves over, then serve immediately with basmati rice.