Ingredients
Jaffna Powder (Dry Roast and Grind)
¼ cup coriander seeds
¼ cup cumin seeds
1 tbsp fennel seeds
½ tsp fenugreek seeds
½ tsp black mustard seeds
3" piece cinnamon
8 cloves
½ tsp cardamom seeds
15-20 curry leaves
1-2 pandan leaves
1 tsp peppercorns
2 tsp chilli powder
Sri Lankan Curry
2 onions ground
3-4 tomatoes
2 tsp ginger garlic paste
2 green chillies
2 tsp Jaffna curry powder
1 tsp turmeric
1 tsp chilli powder
½ tsp. mustard seeds
2 tbsp. fresh coconut
400 ml. coconut milk
Handful of curry leaves
1-2 tsp tamarind paste
Salt to taste
Steps
The Marination
Mix turmeric powder and lemon juice with the fish and keep aside.
The Curry
In a wok heat coconut oil and add the black mustard seeds and let them crackle a little bit. Add the cinnamon stick, the pandan leaves, the curry leaves and stir for a few seconds. Add the onions and cook until translucent. Add the ginger garlic paste and cook a bit. Add the chopped tomatoes and stir until they break down. Add the turmeric, salt, chili powder, jafna powder, red chili and stir. Add the grated coconut and stir. Finally, add the water and the tamarind pulp. Cook for 5 minutes and add coconut milk.
Now add the marinated fish to the curry and put the lid on. Simmer for 5-7 minutes.
Serve piping hot.