Bonito curry recipe
- Cuisine: Sri Lankan
- Prep Time: 45 min(s)
- Cook Time: 20 min(s)
- Serves 2
Using a technique to preserve fish, Peter Kuruvita shares this fiery curry from the south of Sri Lanka.
Ingredients½ tsp ground cumin seeds
2 green cardamom pods, seeded
1 cinnamon stick
1 tsp mustard seeds
2 tsp freshly ground black pepper
2 birdseye chillies
5 pieces of Goroka, soaked in tepid water for 30 minutes and minced
2cm-thick piece ginger, coarsely chopped
6 garlic cloves, minced
1 tbsp chilli powder
1 tsp ground coriander
½ tsp Sri Lankan roasted curry powder
450g bonito, or tuna steak, cut into 3cm cubes
2 sprigs curry leaves, leaves picked
1 pandan leaf
Juice of 1 lime
1 tsp salt
PreparationIn a mortar and pestle, lightly grind cumin seeds, cardamom, cinnamon, mustard seeds, black pepper, birdseye chillies, goroka, ginger and garlic. Add the ground powders and 100 ml water to make a paste.
In a terracotta pot, massage the paste through the bonito cubes. Add curry leaves, pandan leaf and 150ml water. Add lime juice, season with salt and cover the dish with foil. Bake in the oven for 20 minutes on 180°C.
Tip Curry can be wrapped in banana leaf parcels with rice.
Sri Lankan Restaurants
Displaying 10 of 34 Sri Lankan Restaurants.
|2.||Blue Elephant||Pennant Hills|
|4.||Annalakshmi on the Swan||Perth|
|7.||Tas Ceylon||Lenah Valley|
|9.||Jazzi's Indian & Continental Restaurant||South Hurstville|
|10.||Flavour of Ceylon||Parramatta|
Featured Food & Recipes
Vegeta for your schnitzels
Add extra flavour to your schnitzel mix by adding a teaspoon of Vegeta (a Croatian vegetable stock powder) to the egg mix. This unique flavour enhancer is used in much Croatian cooking.
Thyme is a herb predominantly associated with the Mediterranean. Often used in Mauritian curries and in the many braised French-derived meat dishes.