HOMECOOKING WITH TERESA

I love curries. There are so many different types! I enjoy the curries from Thailand for their amazing fragrant flavours, but also like a good Indian curry. This one from Sri Lanka is a bit in between, with the coconut milk, it is milder than the traditional northern Indian curry. It really makes a difference if you make your curry from scratch. There is a recipe below to do that. However, I used some Sri Lankan curry already made from a very good brand and it turned out beautiful. I couldn't find any fenugreek or curry leaves in the shops near where we live, so I had to cook it without them. INGREDIENTS 4 large fish steaks (jewfish, kingfish or cod) 1/2 kg fresh prawns (optional) 1 tsp ground black pepper 1 tsp salt 1 tsp ground turmeric oil for frying 2 medium onions, finely chopped 1/2 tsp fenugreek seeds 2 cloves garlic, finely sliced 1 tsp grated ginger 1 small stick cinnamon 8 curry leaves 1 1/2 Tbsp Ceylon curry powder 1/2 cup tamarind liquid 1x400ml tin...

This very simple Burmese recipe is just delicious. I have made it for many years, and it always turns out great. I only used 1/2 a teaspoon of chilli (not the 1 1/2 teaspoons from recipe!!) .... and still found it a bit too hot for my liking. I use any kind of white fish available to make the koftas. This time I added about 300 g of prawn meat to the mince. I replaced the anchovy sauce with fish sauce and used a mixture of olive and sesame oil. Also, I used a tin of chopped tomatoes instead of the fresh ones. If you have good fish stock available, use it instead of the water. It gives more flavour to the sauce. 😀 From 'The complete Asian Cookbook'. INGREDIENTS: Fish koftas 1 kg fish fillets 2 1/2 tsp salt 1/2 tsp pepper 1 medium onion, finely chopped 1 large clove garlic, crushed 1 1/2 tsp finely grated fresh ginger 2 Tbsp lemon juice 1 Tbsp finely chopped fresh coriander leaves 2 slices white bread, soaked in hot water and squeezed dry 1 tsp anch...