Our next stop on this journey to Breville slow cooking heaven is this exotic curry dish from South Asia. Spicy seafood-based curries are very basic (not to mention delicious) dishes in Sri Lanka, and we can't get any more basic than a fish curry.

But you wouldn't have thought your Breville Automatic Meal Maker can handle a dish as exotic as this -- the great thing is that, we are happy to report success on this wonderful curry dish!

Hot, sweet, sour – this curry might just prove to be one of our favorite taste combinations here at Foodthinkers. The tomato taste is mellowed by adding just the right amount of coconut milk -- that now creates a balance of flavor, rather than one taste overpowering the other. You will want note the technique of using coconut as a supporting flavor -- this was a revelation. It will give a whole new dimension to your curry dishes.

Delicious and very quick to make, this is another winner. Let's move on to the recipe!

AuthorBreville PH
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Yields1 Serving
Prep Time1 min

 3 tbsp oil
 4 onions, finely chopped
 8 cloves garlic, finely chopped
 ½ cup finely chopped fresh ginger
 4 small red chillies, seeds removed and finely chopped
 2 tbsp ground coriander
 2 tbsp black mustard seeds
 3 tbsp ground turmeric
 20 fresh curry leaves
 2 kg fresh ripe tomatoes, chopped into 2 cm chunks
 270 ml can coconut cream/milk
 2 kg thick firm white fish fillets cut into 3cm chunks, bones and skin removed
 Juice of 1 lemon
 2 tbsp sea salt and pepper to taste
 Lemon wedges and extra chopped fresh coriander for serving

1

Place EasySear™ pan onto stovetop and preheat for 2 to 3 minutes. Add oil, and heat further for another minute.

2

Add onions, garlic, ginger and chillies. Sauté for 5 minutes or until onions have softened, stirring occasionally.

3

Add ground coriander, mustard seeds, turmeric and curry leaves, cook for 3 minutes or until spices are fragrant, stirring occasionally.

4

After the spices, add the chopped tomato chunks. Stir through well.

Slow Cooking
5

Place EasySear™ pan back into slow cooker bas, cover with lid, and turn Temperature Control Dial to the ‘LOW’ setting. Slow cook the mixture for 3 to 4 hours or until tomatoes are well cooked and softened.

6

After the mixture has been slow cooked, add the fish and coconut cream. Slow cook for another 2 hours.

7

After the slow cooking process, add the lemon juice and stir through so that the taste courses through the whole mixture.

8

Add salt and pepper to taste.

Ideally -- and traditionally -- this will be served over hot, steaming rice. Add lemon wedges and your extra coriander to the serving.

Ingredients

 3 tbsp oil
 4 onions, finely chopped
 8 cloves garlic, finely chopped
 ½ cup finely chopped fresh ginger
 4 small red chillies, seeds removed and finely chopped
 2 tbsp ground coriander
 2 tbsp black mustard seeds
 3 tbsp ground turmeric
 20 fresh curry leaves
 2 kg fresh ripe tomatoes, chopped into 2 cm chunks
 270 ml can coconut cream/milk
 2 kg thick firm white fish fillets cut into 3cm chunks, bones and skin removed
 Juice of 1 lemon
 2 tbsp sea salt and pepper to taste
 Lemon wedges and extra chopped fresh coriander for serving

Directions

1

Place EasySear™ pan onto stovetop and preheat for 2 to 3 minutes. Add oil, and heat further for another minute.

2

Add onions, garlic, ginger and chillies. Sauté for 5 minutes or until onions have softened, stirring occasionally.

3

Add ground coriander, mustard seeds, turmeric and curry leaves, cook for 3 minutes or until spices are fragrant, stirring occasionally.

4

After the spices, add the chopped tomato chunks. Stir through well.

Slow Cooking
5

Place EasySear™ pan back into slow cooker bas, cover with lid, and turn Temperature Control Dial to the ‘LOW’ setting. Slow cook the mixture for 3 to 4 hours or until tomatoes are well cooked and softened.

6

After the mixture has been slow cooked, add the fish and coconut cream. Slow cook for another 2 hours.

7

After the slow cooking process, add the lemon juice and stir through so that the taste courses through the whole mixture.

8

Add salt and pepper to taste.

Ideally -- and traditionally -- this will be served over hot, steaming rice. Add lemon wedges and your extra coriander to the serving.

Sri Lankan Fish Curry