While surfing the web looking for a recipe, I came across this YouTube video for Sri Lankan Fish Curry. It looked decent enough, so I followed the video and transcribed the recipe.

I didn't have all of the ingredients to hand, and, as I had the fish, but not the time to prepare the 'jaffna curry powder', I adapted the recipe a little to suit my circumstances.

What can I say? It was delicious! Very tasty indeed.

When I make it again - and I will - I'll leave out the additional 1 tsp of turmeric called for in the cooking phase. The amount of turmeric in the marinade was quite sufficient.







Adaptation Notes:

1. I substituted the jaffna curry powder with MDH Fish Curry Masala.
2. The black mustard seeds refused to be found, so I substituted 1.5 tsp panch phoran.
3. I didn't have curry leaves, and didn't substitute anything.
4. I made a bouquet garni of dried pandan leaves, cassis bark and tej patta.
5. I finely chopped 2 red and one green chilli to provide some background heat.
5. I added 2 tsp of sugar before cooking the fish to counter the bitterness of the extra turmeric.
6. I substituted a can of coconut cream in place of coconut milk.

Lovely Naga, now the missus has started work again I can get back to having things for lunch that she doesn't eat, like fish. Love fish in a curry not that I have it much 

I cooked this exact recipe 2 weeks ago with the fresh Jaffna powder. In itself it is worth making. Amazing stuff. The aroma from this spice blend is intense and arousing. I still have the rest in a container in the spice cupboard. I used fresh wild caught barramundi. Delicious.

For the benefit of those (like myself) intrigued by Jaffna powder :

Quote
Jaffna Powder:

Dry-roast and grind