Kandy Spice Fish Curry
Sri Lanka is famous for its fish curries, and this Kandy Spice version is delicious and comforting. For an authentic meal you ought to eat it for breakfast, otherwise it makes a quick and satisfying weeknight meal. Serve over plain basmati rice.
1½ pounds firm white fish, such as swordfish or talapia, skin removed, cut into pieces
1¼ teaspoon sea salt
2 tablespoons canola or other neutral oil
1 large garlic clove, chopped
1 tablespoon dried garcinia (kokum)*
1 teaspoon brown mustard seeds
1 small green chile, sliced thinly
2 teaspoons Kandy Spice
½ teaspoon ground turmeric
1½ cups chopped red onion (from half a large onion)
5–6 curry leaves, fresh, dried or frozen
1 cup chopped tomato (from 2 small tomatoes)
1 can (13–14 ounces) full-fat coconut milk
Soak the garcinia fruit in 2 tablespoons warm water for 15 minutes. Season the fish with the ¼ teaspoon of salt. Set aside. Drain and mince the garcinia fruit. Set aside.
Put the oil and garlic into a deep wok or large sauté pan set over medium-low heat. When the garlic sizzles, add the mustard seed and cook until the garlic starts to turn golden and the seeds start to pop.
Add the onion and remaining salt; cook until the onions are translucent. Stir in the Kandy Spice, turmeric, garcinia, tomatoes, chilies, and curry leaves and cook for 3–4 minutes. Stir in the coconut milk and when the pot returns to a simmer, add the fish, spooning liquid over the pieces. Simmer until the fish is done, 3–5 minutes.
*You can substitute 2 teaspoons tamarind concentrate (or use lime juice, to taste).