Mirus malu

Mirus malu

By
From
Sri Lankan Flavours
Serves
4
Photographer
Craig Wood

This is a traditional hot fish curry.

Ingredients

Quantity Ingredient
2 tablespoons oil
2 pieces goraka, (optional)
1/2 cup onion, chopped
10 cm piece rampe
1/4 teaspoon fenugreek
8 curry leaves
1/2 cinnamon stick
1 teaspoon garlic, crushed
1 teaspoon ginger, crushed
1/2 cup tomatoes, chopped or canned
2 cups water
750g tuna, cubed, washed and drained
salt, to taste
1 tablespoon lemon juice

Spice paste

Quantity Ingredient
1 teaspoon freshly ground black pepper
1 teaspoon salt
1 tablespoon chilli powder
or 1/2 teaspoon chilli powder, plus 1 1/2 teaspoons sweet paprika
1 tablespoon water

Method

  1. To make spice paste, grind all ingredients together using a mortar and pestle. Set aside.
  2. Heat oil in a pan over medium heat. Wash the goraka and add to the pan with the onion, rampe, fenugreek, curry leaves, cinnamon, garlic, ginger and tomatoes and cook until golden brown – about 2–3 minutes.
  3. Add the spice paste slowly, while stirring. Cook for 1 minute. Add water and bring to the boil. Add the fish, turn heat down until liquid is simmering and cook until fish is opaque – about 10–15 minutes. Add extra water if needed, to ensure fish is covered. Stir liquid occasionally but try not to break the fish. Check flavours and add salt if needed.
  4. Remove from heat and add lemon juice. Serve with boiled rice or bread, and sambols.
Tags:
Sri Lankan Flavours
Channa
Dassanayaka
Asian
South East Asian
Southeast Asian
Sri Lankan
South-East Asian
Ceylon
Singhalese
SBS
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