Sweet and sour fish curry

Sweet and sour fish curry

By
From
S is for Sri Lankan
Serves
2
Photographer
Kim Lightbody

Ingredients

Quantity Ingredient
300g white fish, cut into 5-cm pieces
1 teaspoon salt
1/2 teaspoon ground turmeric
1 teaspoon chilli flakes
3 tablespoons vegetable oil
1 onion, finely sliced
1 garlic clove, minced
2.5cm ginger, peeled and minced
5-6 curry leaves
2 red peppers, roughly chopped
100g tomatoes, roughly chopped
1 tablespoon soy sauce
1 tablespoon white wine vinegar

Method

  1. Gently mix the fish with the salt, turmeric and chilli flakes.
  2. Heat the oil in a frying pan on a medium heat and carefully fry the fish pieces for 2 minutes on each side until golden brown. Drain on a plate lined with kitchen paper.
  3. Add the onion to the hot oil along with the garlic, ginger and curry leaves and stir-fry on a medium heat for 7–8 minutes until golden brown.
  4. Add the red peppers and tomatoes and stir-fry for a further 5–6 minutes until the peppers are soft. Add the soy sauce and vinegar, then add the fish and very gently mix together. Serve hot with rice.
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