Sri Lankan Fish Curry

• 1 onion 

• 2 cloves garlic & 1 smeall piece of ginger

• 10 curry leaves

• 2 green chili (split lengthwise)

• ½ tsp turmeric and ground cardamom

• 2 tsp Sri Lankan curry powder 

• ¾ tbsp kashmiri chili powder and cayenne pepper

• 1 cinnamon stick

• 1 tsp tamarind paste

• 2 cups coconut milk

• Salt & pepper

Instructions

• Cut the fish into 2 - 3 inch pieces 
• Place the fish in a bowl, along with all the other marinade spices. Mix to coat and let the fish marinate for 10 - 20 minutes.

• For the curry, Heat 2 tbsp of oil , add the onion, garlic and ginger, and saute until softened.
• Add the curry leaves, green chili, turmeric, curry powder, cardamom, black pepper, cayenne pepper and cinnamon stick.
• Saute for about 30 - 60 seconds. Add the fish and tamarind, and gently mix until the fish is coated with all the spices.
• Bring the curry to a boil over medium heat. Then simmer, and simmer for about 20 minutes.
• Let the curry sit for at least another 10 minutes if you can, before serving. This allows the flavours to develop further.
• Serve the fish curry with rice or roti, and other curries or side dishes. Add the coconut milk and stir it in.