Name: Maalu Kirata
Yield: Serves 4
Cuisine: Sri Lankan
Ingredients: 5 lemongrass stalks; ¼ tsp ground black pepper; 1 goraka clove (Malabar tamarind) (or juice of ½ lime at the end); ½ tsp ground coriander; ½ tsp ground cumin; juice of ½ lime; 500 g (1 lb 2 oz) firm fish, such as kingfish, Atlantic mackerel or tuna; 1 tsp ground turmeric; 2.5 cm (1-inch) rampe (pandan) leaf; ½ tsp fenugreek seeds; ½ tsp cumin seeds; 7 fresh curry leaves; 1 tbsp oil; 300 ml (10½ fl oz/1¼ cups) coconut milk; 300 ml (10½ fl oz/1¼ cups) water; 1 tsp salt; 1 green chilli, slit lengthways and deseeded; 2.5 cm (1-inch) cinnamon stick, broken into two; 3 cardamom pods, crushed; 1 onion, finely chopped; 3 garlic cloves, finely chopped

Preparation info

Serves
4

Difficulty
Easy

Appears in

Sri Lanka

By Prakash K. Sivanathan and Niranjala M. Ellawala

Published 2017

About

Ingredients

500 g (1 lb 2 oz) firm fish, such as kingfish, Atlantic mackerel or tuna<

Method

Wash the fish well, and cut it into small steaks or chunky pieces depending on the type of fish. Wash the pieces once more and set aside.

Heat the oil in a medium, lidded saucepan over a low heat. Add the curry leaves, cumin and fenugreek seeds, rampe leaf, lemongrass, cinnamon, cardamom and green chilli, and sauté for about 2 minutes. Add the onion, give it a stir, and then add the gar

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Maalu Kirata

Ingredients

Method

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