Seer Fish Lemon Stew Recipe

(thora malu istuwa)

RECIPES OF SRI LANKA

Seer, or Spanish mackerel, is probably Sri Lanka's tastiest fish and popular also with visitors, many of whom are accustomed to seeing it being listed on the menu as pan-fried. There are, however, other ways to bring out its delicious flavors, such as this delicate stew recipe.

Ingredients :

500 g

250 ml

1 tsp

5 tbsp

2 tsp

1 tsp

1/2 tsp

1/2 tsp

3 bulbs

6 cm

2 sprigs

4 cloves

2 pieces

4 pods

2 1/2 cm

-

-

Spanish mackerel filets OR cod / kingfish

Coconut milk

Ground white pepper

Cooking oil

Coriander powder

Cumin powder

Turmeric powder

Fenugreek seeds

Bombay or large red onions, one chopped and two sliced rings

Screwpine leaves or pandanus leaves sliced

Curry leaves

Garlic, finely chopped

Green chilies, finely sliced

Cardamom, crushed

Lemongrass, finely sliced

Juice of 1 lemon

Salt and pepper to taste

Method :

• Season the filets with salt and pepper, then heat the oil on the pan or wok until very hot and sear the fillets to firm the flesh, then set aside.

• Reheat the oil and add the chopped onion ( not the rings ), screwpine leaves, curry leaves, garlic, green chilies, cardamom pods, fenugreek seeds and lemongrass. Saute over medium heat until fragrant.

• Add coriander, cumin and turmeric and saute until the oils are released and their aroma it strong.

• Add the coconut milk and bring to a boil, then lower the heat and add the onion rings and fish filets.

• Simmer until the onions rings and fish filets are tender, about 15 minutes.

• Remove from heat, cool slightly and add lemon juice to taste.