The closest I have been to Sri Lanka is the Maldives. My husband Howard and I stayed on these beautiful islands for our honeymoon. Therefore I’m no expert on Sri Lankan food, but I do love to try different meals from all round the world. For me, writing this blog is a brilliant way to experiment with different dishes from other cultures. I find food they eat in Eastern countries to be so flavoursome and interesting.
Due to the situation, we have not booked a holiday abroad this year. Hopefully we will travel to a location in the UK for our summer get away this year. Although when we are permitted to travel again I would love to go to Sri Lanka and India. I really want to try the food and experience the culture too. For now I made us this delicious Sri Lankan fish curry and then I imagined us on a wonderful holiday to this part of the world. We all really enjoyed the curry and we hope you do too.
Where would you like to travel to when we are permitted and what foods do you miss from abroad? Let me know in the comments below and please don’t forget to like and follow me.
- Vegetable peeler
- Sharp knife
- Chopping board
- Fine grater
- Stirring spoon
- Slow cooker
- Fish knife
- Cod or any white fish x 600g
- Red onion x 1
- Carrots x 2
- Butternut Squash x 1 small
- Mild. medium or hot chilli powder x 1 – 2 tsp
- Turmeric x 2 centimetre piece
- Fresh ginger x 2 inch piece
- Cardamon pods x 2 – 4
- Cinnamon stick x 1
- Chicken stock or bone broth x 1 litre
- Coconut cream x 100mls
- Start by peeling the carrots and butternut squash.
- Cut the top and the bottom from the squash and slice it lengthways.
- Scoop the seeds from the squash and cut into 1 centimetre pieces.
- Put the pieces into the slow cooker.
- Now cut the top and bottom from the carrots and slice.
- Place the carrots into the slow cooker as well.
- Remove the skin from the onion then slice and dice it.
- Put the diced onion into the slow cooker as well.
- Pour in the chicken stock or bone broth and the coconut cream.
- Sprinkle over the mild chilli powder.
- Grate in the piece of ginger and tumeric.
- Put the cardamon pods between your teeth and crack them.
- Add the seeds to the slow cooker along with the cinnamon stick.
- Now sprinkle over salt and pepper to your tastes.
- Stir all of these ingredients together.
- Put the lid on the slow cooker and turn it on to high four about 3 hours and low for about six hours.
- At the end of the cooking process, cut up the fish and add it to the curry sauce.
- Cook for a further 30 minutes in the slow cooker.
- Next cook the rice or side of your choice as per the packet instructions.
- Finally add in the spinach and stir it round the slow cooker pot until it has all wilted in.
- Then cut the lime in half and squeeze the juice into the pot as well.
- Serve and enjoy.
Slow Cooked Sri Lankan Fish Curry was a big hit in our house. Howard, our son Ted and I really enjoyed this dish. All the plates were clean by the end of the meal so this is normally a good sign that the meal was enjoyed. We ate this meal with jasmine rice but you could eat it with any kind of rice or even pasta. Yes I know pasta but I think it’s another way to eat this dinner. All the ingredients are also freezable but not the rice. You could make a big batch and freeze it for another occasion. However you decide to eat this dish, as always, please enjoy. Thank you xxx