Sri Lankan fish curry with red rice and seeni sambal (sweet onion chutney)

This is a great way to start the day and get the digestive juices working. In Sri Lanka it is not unusual to follow this with a bowl of buffalo curd topped with jaggery (palm sugar) syrup.

Ingredients

1 to taste	Salt & freshly ground pepper
500 g	White fish, fillets, cut into large pieces (5cm square) (Main)
3	Onions, peeled, sliced and chopped
2 Tbsp	Canola oil
1 optional	Pandan leaf
1 sprig	Curry leaves
1 Tbsp	Crushed garlic
2	Green chillies, finely sliced
1 inch	Lemongrass, finely sliced
4	Cardamom pods, crushed
½ tsp	Fenugreek seeds
½ tsp	Turmeric powder
½ tsp	Ground cumin
½ tsp	Ground coriander
1 cup	Coconut milk
1	Lemon, juiced

Directions

1. Season the fish with salt and pepper.
2. Heat the oil, sear the fish and set aside.
3. Add the onions, pandanus leaf, curry leaves, garlic, lemongrass, cardamom and fenugreek and saute until onions are transparent.
4. Add the ground spices, stir and then add the coconut milk and lemon juice.
5. Return the fish and simmer gently until fish is cooked through, about 10 minutes.
6. Serve with red rice and a sweet onion relish (seeni sambal)