Sri Lankan style king fish curry without oil

There are many ways to make fish curry but this is my preferred choice as I have not used any oil what so ever. The flavour is enhanced not via frying or sauteeing but with adding ginger garlic and other natural flavour enhancers!.

Serving size: 3 people

Prep and cook time: 30 min

INGREDIENTS

500g of kingfish fillets

2 large onions

4 cloves of garlic finely chopped

1/2 thumb-sized piece of ginger

3 cardamom pods chopped

lots of curry leaves ( handful)

4-5 green chillies chopped

1 tbsp of Sri Lankan curry powder ( lightly roasted one)

1 tbsp of chilli flakes

3 tbsp of chilli powder

1 tsp turmeric

2 cups of thick coconut milk

Salt and pepper

METHOD

In a bowl, add kingfish along with turmeric, salt, pepper and chilli powder. Pat the fillets well and marinate while you prepare the other ingredients.

Slice 1.5 onions lengthwise finely and the 1/2 onion finely chop it so that this can be used to thicken the gravy.

In a large pan, add onions, ginger, garlic, cardamom, karapincha or curry leaves along with the marinated fish.

Now, add green chillies, chilli powder and give the mixture a nice mix without breaking the fillets.

Heat up the pan for 3 min, and add the coconut milk and let the fish cook for 5 -10min then cover.

Open lid, give it a good mix and bring the coconut milk to a boil.

Taste test, add any more seasonings and keep cooking until the gravy thickens and colour changes.

This is it !

enjoy !