Tinned Fish Curry

Thanks to Monique Choksy's recipe on Sri Lanka Food lovers FB page

Ingredients

1 Mackerel tin fish

1/2 large onion

5 cloves garlic

3 green chillies

2 inch piece of Pandan leaf (Rampe)

handful of curry leaves

1 inch of cinnamon

1 Tomato

1/4 tsp Turmeric

1 - 2 tsp Chili powder

3/4 tsp unroasted curry powder

salt

pepper

lime juice

1.5 thick Coconut milk

Method

Drain the tin fish and reserve the liquid.

Chop the onion and finely chop the garlic, slit the green chilies in the middle.

In a little oil temper the above ingredients for 2-3 minutes on medium heat then add in the Pandan leaf, cinnamon and curry leaves.

Ingredients frying onions and curry leaves all other ingredients added

Then add in chili powder, curry powder, turmeric and chopped tomato. Cook on low heat for a few minutes. Then add in the reserved liquid, salt, pepper and lime juice. Adjust the salt and chili to taste, add in the thick coconut milk and continue to cook for a further 2-3 minutes. Add

in the tinned fish carefully and cook for around 3-4 minutes. Add in lime juice and salt to your liking and keep longer if you need a thicker gravy.

Added tin fish and kept to simmer

NB: You could add in Yoghurt or Curd instead of coconut milk.