Last of the trout

was disposed of in a curry, inspired by some of the fish dishes I ate when I was in Sri Lanka.  The fish pieces are first rubbed with turmeric and shallow-fried till brown, then dressed in a sauce containing ots of fennel and fenugreek, green chillies and the whole thing topped off with coconut milk.  I helped down this dish with rather un-Sri Lankan parathas.


2 responses to “Last of the trout

  1. Yum! I love Sri Lankan curries.

  2. It was quite good! As hot as the real thing; all it lacked was rampe leaf to give it a truly authentic flavour.

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