Sri Lankan fish and tomato curry

 A spicy fish curry combining the exotic flavours of tamarind, coconut cream and chilli.


    • 3 tomatoes, roughly chopped
    • 3 garlic cloves, chopped
    • 3 long green chillies, deseeded, chopped
    • 4cm piece ginger, peeled, chopped
    • 1 teaspoon ground cumin
    • 1 teaspoon ground coriander
    • 2 teaspoons ground turmeric
    • 750g boneless thick white fish fillets, cut into 6cm pieces
    • 2 tablespoons vegetable oil
    • 1 large brown onion, chopped
    • 2 cups coconut cream
    • 20 fresh curry leaves
    • 1 tablespoon tamarind concentrate (see note)
    • steamed basmati rice, lime wedges and thinly sliced red chillies, to serve


  1. Process tomatoes, garlic, chillies, ginger, cumin, coriander and 1 teaspoon turmeric until just combined.
  2. Pat fish dry with paper towel. Combine remaining 1 teaspoon turmeric and a pinch of salt. Sprinkle over both sides of fish.
  3. Heat 1 tablespoon oil in a large frying pan over high heat until hot. Add fish. Cook for 1 to 2 minutes or until sealed and golden. Transfer to a plate. Add remaining oil to pan. Reduce heat to medium-high. Add onion. Cook, stirring often, for 5 minutes or until soft. Add pureed tomato mixture. Cook for 10 minutes or until oil begins to separate from mixture. Reduce heat to medium. Stir in coconut cream and curry leaves. Bring to the boil. Reduce heat to low. Partially cover and simmer, stirring occasionally, for 15 minutes or until mixture thickens slightly.
  4. Return fish to pan. Cover and simmer, stirring occasionally, for 4 to 5 minutes or until fish is cooked through. Stir in tamarind concentrate. Season with salt and pepper. Simmer for 1 minute. Serve with rice, lime wedges and chilli.