Sri Lankan Fish Curry



2 tsp coriander seeds

1 tsp cardamon seeds

1 tsp black peppercorns

1 tsp fennel seeds

2 tsp fenugreek seeds

1 lime

1 tsp ground turmeric

1 pinch of hot cayenne powder

1.5 lb. white fish cut into large chunks

2-4 roughly chopped green chilies

2-inch piece of fresh ginger

2 cloves of garlic 

coconut oil for cooking

2 finely sliced yellow onions

1 Tbsp brown mustard seeds

1 handful of fresh curry leaves (optional)

3 fresh chopped tomatoes

1 15oz can of coconut milk

1/2 c vegetable or chicken stock

2 Tbsp tamarind paste

Freshly cooked basmati rice

Toast the coriander, cardamom, peppercorns, fennel seeds, and fenugreek in a dry skillet. Keep them moving with a wooden spoon. As soon as they begin to get fragrant, remove from heat and grind in a spice mill or food processor. This method really brings out the favor. 

Mix the juice of the lime, the turmeric, and the cayenne pepper together in a bowl with the fish chunks. Add a pinch of salt and set aside in the fridge while the rest of the meal is being prepared. 

Roughly chop the ginger, garlic, and green chilis. Blitz them in a food processor to create a paste. Heat coconut oil in a wide, deep pan and add the chili paste. Fry for a minute then add the spice mix. Fry another minute, stirring constantly, then add onions mustard seeds and curry leaves. Cook for several minutes then add tomatoes. Wait until the onions have turned translucent and the tomatoes have broken down and add coconut milk and stock. Let it simmer for ten minutes and finally add the tamarind paste. Stir well to distribute the tamarind. 

Add the fish chunks to the sauce and gently stir into place. Let them cook in the sauce. Once the fish is cooked, the curry is ready. Serve on hot rice.