Breville BSC560 Instruction Booklet page 30

FISH
SRI LANKAN FISH CURRy
Serves 10-12
INGREdIENTS
3 Tablespoons 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 Tablespoons ground coriander
2 Tablespoons black mustard seeds
3 teaspoons ground turmeric
20 fresh curry leaves
2 kg fresh ripe tomatoes, chopped into
2cm chunks
270ml can coconut cream
2kg thick firm white fish fillets cut into 3cm
chunks, bones and skin removed
Juice of 1 lemon
2 tsps sea salt and pepper to taste
Lemon wedges to serve
Extra chopped fresh coriander to serve
METHOd
Searing on the stovetop with
EasySear™ pan
1. Place EasySear™ pan onto stovetop and
preheat for 2 to 3 minutes, add oil, heat a
further 1 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. Stir through tomatoes.
30
Slow Cooking
5. Place EasySear™ pan back into slow
cooker base.
6. Cover with lid, turn Temperature Control
Dial to 'LOW' setting. Cook for 3 to 4
hours or until tomatoes are well cooked
and softened.
7. Before serving, stir through coconut
cream and fish pieces and mix well.
Cover with lid and continue cooking
for a further 2 to 2½ hours or until fish
is cooked. Stir through lemon juice and
season to taste with salt and pepper.
8. Serve with lemon wedges and extra fresh
coriander
Setting Variation: Use the High setting and
cook sauce for 2 to 2½ hours or Auto setting
for 3 to 4 hours, add fish in last 2 to 2½
hours of cooking time.