Il Mare Rosso Di Ceylon Recipe

Prepare fish

Pat the cod fillets dry and cut into 4–6 large chunks. In a bowl combine lime juice, salt, turmeric powder and garlic paste. Toss the fish gently to coat and set aside to marinate for 10–15 minutes while you prepare the curry base. Do not marinate longer than 30 minutes to avoid the fish becoming firm from the acid.

Heat coconut oil in a wide, heavy skillet or shallow pan over medium heat. Add the cinnamon stick, crushed cardamom pods and fenugreek seeds; fry for 30–45 seconds until fragrant but not burned.

Add the sliced red onion and a pinch of salt. Sauté 6–8 minutes until the onion is soft and beginning to caramelize, stirring occasionally.

Stir in minced garlic, grated ginger and curry leaves. Cook 1–2 minutes until aromatic.

Lower the heat to medium-low and add the Sri Lankan red curry powder, chili powder, ground coriander, ground cumin and freshly ground black pepper. Stir continuously for 1 minute to toast the spices gently and bloom their oils. If the mixture becomes too dry and sticks, add 1–2 tablespoons of the fish stock or a splash of coconut milk to loosen.

Add the chopped tomatoes (or canned crushed tomatoes) to the spiced onion mixture. Increase heat to medium and simmer 6–8 minutes until the tomatoes break down and form a thick sauce.

Stir in tamarind concentrate, light coconut milk and the remaining fish stock (or water). Bring to a gentle simmer, reduce heat to low, and cook uncovered for 8–10 minutes to let flavors integrate and the sauce thicken slightly.

Taste the sauce and adjust seasoning with palm sugar and salt. The curry should have a balance of hot, sour and slightly sweet — adjust tamarind, chili and sugar to preference.

Gently slide the marinated cod pieces into the simmering curry in a single layer. Spoon sauce over the fish so pieces are partially submerged but not fully buried.

Cover the pan and simmer gently 6–8 minutes, turning fish once halfway through carefully, until the fish is opaque and flakes easily with a fork. Thicker pieces may need up to 10 minutes; avoid vigorous boiling to keep fish tender.

Remove the pan from heat. Stir in half of the chopped cilantro and taste for final seasoning. If the curry seems too thin, simmer uncovered 1–2 minutes to reduce slightly; if too thick, add a splash of coconut milk or water.

Transfer the curry to a serving dish. Garnish with remaining cilantro, slit green chilies if using, and serve with lime wedges on the side for squeezing. Serve immediately with steamed rice, string hoppers or flatbread.