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Cinnamon Fish Curry

Try this delightful savory Sri Lankan style fish curry with Ceylon Cinnamon and an artful blend of spices. Did you know that Ceylon Cinnamon one of the best things t get rid of that fishy smell that puts off so many people? As does the lime. Both work with the tomatoes to create a very tasty fish curry. Cooking the fish only takes 7 minutes, but the trick to this recipe in carefully preparing the dishes. You must have patience and then you will be rewarded.

  • Prep Time :25 Minutes
  • Cook Times :27 Minutes
  • Yield :8 servings
  • 2 pounds King mackeral (Or firm white fish) cut into large chunks
  • 1 lime
  • 1.5 tsp. Ceylon Cinnamon powder
  • 1 tsp. ground turmeric
  • 1 tsp. hot chili powder
  • 1 Serrano chilli finely chopped
  • 1 tsp. Ginger paste
  • 1 tsp. garlic paste
  • 5 tbs coconut oil
  • 1 medium finely chopped onion
  • 1 tsp. black mustard seeds
  • 1 tbsp curry leaves
  • tomatoes 300g,
  • coconut milk 400ml tin
  • 1 tbs. tamarind paste (Optional)
  • 1 tsp Cumin powder
  • 4 cardamon pods (Green) ,
  • 1 tsp black peppercorns
  • 2 tsp. fenugreek seeds
  1. Marinade the fish with turmeric powder, the lemon, 1.5 tsp Ceylon Cinnamon powder, a sprinkle of chili powder, 1 tsp. of salt and give it a stir and let is sit. Best done with a large pan so you can sprinkle evenly.
  2. Roast the 4 green cardamom pods, 1 tsp black peppercorns, 2 tsp fenugreek seeds on medium heat. Get the pan hot first. About two minutes on medium high heat stirring frequently. Then add to a spice grinder and make into a powder.
  3. Add 5 tbs. coconut oil onto a pan on medium heat. Add the black mustard seeds and curry leaves and wait until it the black mustard seeds start to pop. Then add the garlic paste, ginger paste and red chili powder. Simmer for about 1 minute.
  4. Add the roasted and blended spice mix and let cook for another minute, then add the onion and fry for 5 minutes stirring frequently.
  5. Add the tomatoes and cook until they start to break down (about 7 minutes) , then add the coconut milk and let Simmer for 10 minutes and then add the optional tamarind paste.
  6. Finally add the marinated fish pieces from the marinade, tucking them into the sauce. Cook for 5-7 minutes covered until the fish is cooked and starts to flake. Check if you need a more salt.
  7. Best served with with steamed rice and lots vegetables dishes.