Sri Lankan Fish Curry

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

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

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

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

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

Slow Cooking

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.

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

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

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.

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Sri Lankan Fish Curry