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Sri Lankan Fish

This quick curry is easy to prepare. The coconut and pineapple lend a delicate flavour to the fish and the subtle blend of spices gives a truly authentic taste.

Image of Sri Lankan Fish

1 onion, sliced
750 g (1 lb) thick haddock or cod fillet, skinned and cut into 7.5 cm (3 inch) pieces
3 dried red chillies, soaked for 10 minutes
75 g (3 oz) creamed coconut, blended with 150 ml ( pint) hot water
teaspoon ground cumin
teaspoon turmeric
teaspoon ground fenugreek
Pinch of ground cinnamon
1 tablespoon ground coriander
1 teaspoon finely grated fresh root ginger
1 teaspoon finely grated lemon rind
2 tablespoons lemon juice
227 g (8 oz) can pineapple pieces in natural juice
1 tablespoon cornflour, blended with 2 tablespoons milk
Salt and pepper to taste


Serves: 4


Place the onion in a large shallow dish, cover and cook on HIGH for 2 minutes. Lay the fish on top.

Seed and chop the chillies, then sprinkle over the fish.

Place the coconut milk, spices, grated ginger and lemon rind and juice in a blender or food processor. Add the pineapple and its juice and work until smooth. Season with salt and pepper, then pour over the fish.

Cover and cook on HIGH for 6 minutes.

Stir in the blended cornflour, being careful not to break up the fish, and cook on HIGH for 3 minutes or until the sauce thickens. Serve with boiled rice.

Preparation time: 20 minutes
Power setting: HIGH
Cooking time: 11 minutes

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