Ingredients
- Kingfish steaks 4 x 100g
- Spinneysfood Fine Sea Salt To taste
- Spinneysfood Mediterranean Extra Virgin Olive Oil For cooking
- Onion, finely chopped 1
- Ginger, crushed 1 tbsp
- Garlic cloves, crushed 4
- Curry leaves 10–15
- Waitrose Cooks’ Ingredients Sri Lankan Curry Paste 2 tbsp
- Tomato, chopped 1
- Green chillies, sliced 4
- Spinneysfood Organic Coconut Milk 400ml
- Steamed rice To serve
Nutrition (Per serving)
- Calories 488
- Fat 30g
- Saturates 20g
- Protein 28g
- Carbs 29g
- Sugars 4g
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."
Sri Lankan fish ambul thiyal
Asian 15 Mins Prep · 25 Mins Cook
- Season the fish lightly with salt and set aside.
- Heat a little olive oil in a clay pot or heavy pan over a medium heat. Add the onion and cook until softened. Add the ginger, garlic and curry leaves and sauté briefly until fragrant. Stir in the curry paste and cook for 1 minute. Add the tomato and green chillies and cook until the tomato begins to break down. Pour in the coconut milk and bring to a gentle simmer.
- Add the fish and cook gently for 10–12 minutes, until the fish is just cooked through and the sauce has thickened.
- Serve with steamed rice.