Prakash K. Sivanathan, Niranjala M. Ellawala

Maalu Kirata

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

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<

Asia
Sri Lanka
Fish course
Gluten-free
Pescatarian

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