500g firm white fish (jenahak, tenggiri papan, kurau, etc.)
1 lime, juice
1 teaspoon fenugreek (halba)
1 big onion, chopped
2 sprigs curry leaves
2 stalks lemongrass, bruised
3 green chillies
2 tablespoons unroasted Sri Lankan curry powder*
1/2 teaspoon turmeric powder
2 1/2 cups thin coconut milk
2 medium tomatoes, diced
2 teaspoons salt, or to taste
1/2 cup thick coconut milk
* Substitute with korma blend
Cut fish into 2cm chunks and wash with water to which lime juice has been added. Set aside.
Heat up 2 tablespoons oil in a claypot to saute fenugreek, onion, curry leaves, lemongrass and green chillies for 2 minutes.
Add the rest of the ingredients except thick coconut milk and fish. Bring mixture to a boil.
Add the fish and simmer until the fish is cooked. Add the thick coconut milk, and bring it to a boil again. Take off the fire immediately.
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