fish Archives - Buth Kuddeh https://www.buthkuddeh.com/tag/fish/ tastes of Sri Lanka Tue, 04 Jul 2023 10:35:15 +0000 en-AU hourly 1 https://wordpress.org/?v=6.9 Fish Mulligatawny https://www.buthkuddeh.com/fish-mulligatawny/ Tue, 04 Jul 2023 10:35:15 +0000 https://www.buthkuddeh.com/?p=1150 Fish Mulligatawny is an unusual dish – not what you think of when you think of mulligatawny. I’ve adapted this […]

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]]> Fish Mulligatawny is an unusual dish – not what you think of when you think of mulligatawny. I’ve adapted this from the recipe in Hilda Deutrom’s ground-breaking Daily News Cookery Book. The first edition of it was in 1929 and it has remained the standard English-language cookery book in Sri Lanka ever since. It’s very much to do with the scope which brings together British, Dutch, Portuguese, Tamil and Sinhalese food.  The dish is perfect on its own with just some boiled rice or konjak as I have done here.

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Fish Mulligatawny

A subtly flavoured broth with chunks of firm white fish. The recipe is adapted from Hilda Deutrom's Ceylon Daily News Cookery Book
Course Main Course
Cuisine Sri Lankan
Keyword fish, mulligatawny, soup
Prep Time 30 minutes
Cook Time 30 minutes

Equipment

  • 1 Kitchen knife
  • 1 Saucepan
  • 1 Wooden or other large spoon

Ingredients

  • 500 g white fish fillet ling is excellent for this
  • 2 cups water
  • 1/2 cup coconut milk
  • 1 tsp each of coriander seed and cumin ground together
  • 1 pinch turmeric
  • 1 medium sized ripe tomato
  • 1/2 tsp fenugreek optional
  • 1 shallot onion
  • 2 cloves garlic
  • 1 slice ginger
  • 1 inch cinnamon stick
  • 1 sprig curry leaves optional
  • 1 squeeze lemon juice
  • 1 pinch salt
  • cooking oil

Instructions

  • Cut fish into bite sized chunks
  • Put the fish pieces into a saucepan and add the two cups of water to the pan
  • Cook the fish for 5 minutes
  • Chop the tomato
  • Slice the onion
  • Add tomato, half the onion, all the spices and half the sprig of curry leaf to the saucepan
  • Let this all simmer slowly till the fish is well cooked
  • Add the coconut milk to the saucepan
  • Add a pinch of salt to the saucepan
  • Now fry the fenugreek and the rest of the onion and curry leaves in the cooking oil till the onion starts to brown
  • Add to the fish
  • Add the coconut milk to the saucepan
  • Add a squeeze of lemon juice and serve hot

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]]> Pindun Fish Curry https://www.buthkuddeh.com/pindun-fish-curry/ Sun, 22 Mar 2020 10:41:31 +0000 https://www.buthkuddeh.com/?p=866 This is adapted from Hilda Deutrom’s recipe in her foundational Ceylon Daily News Cookbook. A fish curry using roasted spices

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]]> This is adapted from Hilda Deutrom’s recipe in her foundational Ceylon Daily News Cookbook.

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Pindun Fish Curry

A fish curry using roasted spices
Course Main Course
Cuisine Sri Lankan
Keyword curry, fish
Prep Time 30 minutes
Cook Time 30 minutes
Servings 4 people

Equipment

  • Kitchen knife
  • Bowl
  • Teaspoon
  • Wok or deep frypan
  • Slotted spoon
  • Kitchen paper/ absorbent paper
  • Tray or plate
  • Saucepan
  • Measuring jug
  • Wooden spoon

Ingredients

  • 1 kg fish - scaled and boned You want fish that gives you good thickish chunks and holds its shape when cooking.
  • 1/2 tsp turmeric powder
  • 1/2 tsp salt
  • 3 grinds pepper
  • 500 ml cooking oil
  • 50 g onion Small red onions are excellent, or shallots, but any onion will do
  • 2 cloves garlic
  • 2 thin slices ginger
  • 1 sprig curry leaves
  • 2 tsp roasted spice mix See recipe on this site
  • 1/4 tsp fenugreek seeds Optional
  • 5 cm stick of cinnamon
  • 5 cm stalk of lemongrass
  • 1 or 2 red chillies
  • 1 tsp tamarind extract Optional. You can substitute a lime
  • 500 ml thick coconut milk
  • 1 tsp white vinegar

Instructions

  • Cut the fish into bite size chunks.
  • Put the fish in a bowl. Add 1/2 tsp turmeric, 1/2 tsp salt, 3 grinds pepper. Mix this all together till the fish chuks are coated in the spices.
  • Put the 500 ml of cooking oil in the wok and turn the neat up high on the stove. Let it heat up for 3 or 4 minutes. Test the oil is ready by putting a piece of fish into it. If it sizzles and bubbles, it's ready. If not let it heat up a couple of minutes more and see if a piece of fish sizzles. It should by now. If not you may need to urn up the heat
  • Deep fry the fish in small batches for 1 minute per batch.
  • While the first batch of fish is frying line a baking tray or a plate with some kitchen/absorbent paper.
  • As each batch of fish is fried, lift it out with a slotted spoon and put it on the kitchen/absorbent paper which will absorb some of the oil.
  • Your fried fish should look something like this - lightly golden in colour.
  • Get some more sheets of kitchen/absorbent paper and cover the fish with it. This is to soak up some of the oil from the top side of the fried fish.
  • Chop 50 gm of onion, 2 cloves of garlic and 2 thin slices of ginger into small pieces.
  • Strip the leaflets off the curry leaf sprig.
  • Chop the lemongrass stalk into a few pieces.
  • Put 3 or 4 tablespoons of the oil you have fried the fish in into a sauce on a high heat on the stove.
  • Add to the saucepan the 50 gms chopped onion, the 2 cloves of garlic chopped, the 2 thin slices of ginger chopped and the leaflets of curry leaves. Let this cook for 1 or 2 minutes.
  • Add to the saucepan the roasted spices, cinnamon stick, lemongrass, fenugreek seeds, and let this all cook for 1 or 3 minutes.
  • Chop the chillies very small and add them to the saucepan.
  • Add the 500 ml thick coconut milk to the saucepan.
  • Add the teaspoon of tamarind extract. If using a lime, cut it in half and squeeze the juice of half of it into the saucepan.
  • Add 1 tsp white vinegar to the saucepan.
  • Bring this to the boil, turn it down till it is simmering and let it cook for 15 minutes.
  • Take the kitchen/absorbent paper off the fried fish and add it to the saucepan.
  • Let the fish cook in the sauce for 5 minutes. It is now ready to serve.

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