Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Marinate 700 grams of Trevally fillets with 1 teaspoon turmeric powder, 1/2 teaspoon red chilli powder, 1/2 teaspoon black pepper powder, and 0.5 teaspoon salt.

2. 2

   Prepare a smoker or a deep pan with a rack, place 0.5 cup wood chips in the bottom, and smoke the marinated fish pieces for 10 to 15 minutes until lightly smoked, then set aside.

3. 3

   Heat 3 tablespoons coconut oil in a large pot or clay pot over medium heat, then add 1 large red onion, 4 pieces dried Kokum, 0.5 teaspoon fenugreek seeds, 1 inch cinnamon stick, 15 fresh curry leaves, and 1 small knotted pandan leaf, sautéing until the onion softens.

4. 4

   Add 4 minced garlic cloves and 1 inch grated fresh ginger to the pot, cooking for 2 minutes until fragrant.

5. 5

   Stir in 2 tablespoons Sri Lankan roasted curry powder and 2 green chillies, then immediately add 2 tablespoons thick tamarind paste and 100 ml water, bringing the mixture to a gentle simmer for 5 minutes.

6. 6

   Pour in 400 ml full-fat coconut milk and carefully place the lightly smoked fish pieces into the simmering curry, cooking gently for 10 to 12 minutes until the fish is cooked through and the sauce has thickened.

7. 7

   Taste and adjust seasoning with additional salt or tamarind if needed, then gently remove from heat and serve hot with steamed rice.