Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Cut 400 grams of firm white fish fillets into 2-inch pieces and marinate with 1 teaspoon salt, 0.5 teaspoon black pepper, 1 tablespoon sumac, 1 teaspoon turmeric powder, and 1 teaspoon smoked paprika for 20 minutes.

2. 2

   Prepare a stovetop smoking setup by placing a foil-lined baking rack over a pan with 0.25 cup wood chips, then place the marinated fish pieces on the rack.

3. 3

   Smoke the fish over medium heat for 10 minutes until lightly smoked, ensuring the pan is tightly covered to trap smoke.

4. 4

   Heat 2 tablespoons coconut oil in a large pot or deep pan over medium heat, then add 0.5 teaspoon mustard seeds and 0.5 teaspoon fenugreek seeds, cooking until they splutter.

5. 5

   Add 1 thinly sliced large onion, 3 minced garlic cloves, 1 inch grated ginger, 2 slit green chilies, and 1 sprig curry leaves to the pot, sautéing for 8 minutes until the onion is translucent.

6. 6

   Stir in 1 tablespoon Sri Lankan curry powder, sautéing for 1 minute until fragrant, then pour in 400 ml thick coconut milk and 0.5 cup water, bringing the mixture to a gentle simmer.

7. 7

   Gently add the smoked fish pieces to the simmering curry, cooking for 5-7 minutes until the fish is cooked through and the sauce has thickened slightly.

8. 8

   Garnish with fresh lime wedges before serving the Smoked Sumac Fish Curry.