This recipe has come straight out of our Sri Lankan cooking experience. After winding through the manic streets of Kandy, Sri Lanka’s second biggest city, we started to descend into the most beautiful privately owned estate. The owner had had the land in his family for hundreds of years and it now functions as an almost completely self-sufficient estate.  After a tour of the beautiful house, we made our way into the traditional Sri Lankan kitchen where we rustled up fresh coconut milk and six different curries. Each one tasted incredible but this one was one of my favourites. It is so quick and simple to make but it is bursting with flavour and texture.

The Sri Lankan’s don’t seem to ‘bulk out’ their curries as much as we traditionally do, instead focusing on one main ingredient in each dish. If you would like to, feel free to bulk out the recipe below by adding mushrooms, peppers or even spinach.

You can use most white fish in this recipe. We used tilapia in Sri Lanka but when I made this last night I used some of the red mullet I got from Ocean Classics. The flavour and texture of the fish worked perfectly and really added something to the dish.

I served this curry with my Lentil Dhal (1sp) and a small portion of basmati rice (4sp) for 8sp in total.

Sri Lankan Fish Curry

Serves 2 = 3sp per serving (Flex) 

½ red onion, finely chopped

4 cloves of garlic, finely chopped

5 or 6 dried curry leaves (fresh if you can find them)

2 tsp roasted curry powder (if you can find it, if not normal is fine)

1 tsp chilli powder

½ tsp salt

¼ tsp turmeric

A few shavings of a cinnamon stick

1 x tomato, dicecd

250g white fish (I’ve used cod, red mullet and tilapia fillets)

125ml light coconut milk

Pinch of sugar

Method

Spray a medium sized sauce pan with coconut 1kal (or regular 1kal if you don’t have the coconut one), heat and then fry the onions, garlic and curry leaves for 5-6 minutes until the onions have softened. Add the spices, tomato and salt and fry for another minute or two. Then add 100ml water and 1 tbsp coconut milk. Stir and then add the fish. Simmer for ten minutes until the fish is cooked through but retains its shape. Finish with the rest of the coconut milk, some black pepper and a pinch of sugar, simmering for 2 minutes to heat through.

Enjoy!

The post Sri Lankan Fish Curry – 3sp first appeared on Slimming Kitchen Secrets.

Ingredients

Serves 4 = 6sp per serving (Flex)

4 x slices of crusty bread (I used 4 x 25g slices of Tiger Loaf which are 2sp per slice)

2 tsp light spread

1 large garlic clove, peeled and crushed

1 tbsp green pesto

100g goats cheese, sliced into 1/2cm slices

4 large tomatoes, diced in a bowl and seasoned with salt and black pepper mixed with a handful of fresh basil leaves, shredded

Drizzle of balsamic glaze

Method

Pre heat the oven to 180c. Mix the garlic into the light spread until the spread is nice and soft, then spread evenly over each of the four slices of crusty bread. Pop in the oven for 5-10 minutes until the bread starts to brown nicely and the spread melts into it.

Remove from the oven and top each slice of bread with ¼ tbsp green pesto. Arrange the goat’s cheese slices evenly across the top of the pesto and then top with the tomato/basil mixture. Finish with a drizzle of balsamic glaze.

Serve on top of a few rocket leaves if you fancy, or just pop straight onto the plate.

Enjoy!

The post Goat’s Cheese and Pesto Bruschetta – 6sp first appeared on Slimming Kitchen Secrets.