1 x Marion’s Kitchen Sri Lankan Curry, which includes:
SRI LANKAN CURRY PASTE
DRIED CHILLI & SPICES
1 tbsp vegetable or canola oil
1 onion, finely chopped
1 tomato, roughly chopped
600g (about 1.3 lb) white fish fillets (e.g. snapper, barramundi or cod), cut into thick pieces
steamed rice to serve
Heat oil in a saucepan over medium-high heat. Add onions and the DRIED CHILLI & SPICES. Cook for 3-4 minutes until onions are soft.
Add my SRI LANKAN CURRY PASTE to the onions and cook for about half a minute until fragrant. Add tomato and coconut milk. Cover and simmer on low for 15 minutes to develop the flavours.
Add the fish and ¼ cup water. Cover and simmer on low for 5-10 minutes until seafood is cooked. Serve with steamed rice.