INCREDIBLE SRI LANKAN FISH IN SPICY COCONUT SAUCE (MEEN KULAMBU) & OMELETTE | Family Meal Ep 8

[RECIPE BELOW] Succulent fish in mighty fragrant sauce of coconut and tamarind. This is an incredibly well balanced dish that satisfies the soul. I guess it's a unique pairing with an omelette to some, but really... this thick and fluffy omelette stuffed with sweet onions and chilli is the perfect vehicle for all that sauce.

SERVES 4
MEEN KULAMBU
PASTE
4 tbsp oil
1 large onion, diced
4 cloves garlic, finely chopped
3 slices ginger
1 tsp cumin seeds
1/2 tsp ground pepper
1 tbsp ground coriander
1 tsp ground turmeric
1 tsp fenugreek
10 dried red chillies, rehydrated in 1 cup hot water for 15 mins (4 of these will be used in the stir fried aromats)
2 large red tomatoes, diced
1 tbsp tamarind puree/paste
1 1/2 tsp salt

STIR FRIED AROMATS
3 tbsp oil
1 large onion, diced
4 cloves garlic, finely chopped
15 curry leaves
1 tsp cumin seeds
1 tsp fennel seeds
1 tsp ground turmeric
1 tbsp jaggery or palm sugar
1 cup coconut milk

675g ling fish fillets

4 serves basmati rice, cooked to your preference

METHOD
Stir fry the onions , garlic, ginger and about 6 of the chillies from the PASTE ingredients in 4 tablespoons of oil on a medium high heat. Once the onions start to brown, add the dry spices. Stir fry for 1-2 minutes until fragrant. Then add the tomatoes, stir frying again for 1-2 minutes. Then add the tamarind paste and 1/2 cup of the chilli soaking water and salt. Cook for 3-4 minutes until the tomatoes are very soft. Transfer all to a blender and blitz until smooth.

In a large frying pan, wok or saucepan, heat 3 tbsp oil on medium high heat. Saute onion, garlic, remaining dried chillies, and curry leaves for 2-3 minutes until the onions begin to brown. Then add the dry spices from STIR FRIED AROMATS, the jaggery/sugar and saute for a further 1-2 minutes. Then pour in the paste. Stir thoroughly then add the coconut milk. Stir thoroughly again and bring up to a simmer. Turn the heat down to medium then add the fish. Coat the fish in the sauce, then leave to simmer gently for 4-5 minutes. Season to taste with salt. Then turn off the heat.

Serve garnished with sliced green chillies and tomatoes along with the rice.

SRI LANKAN STYLE OMELETTE
1 onion, finely sliced
2 jalapenos, or other chilli, de seeded and finely sliced
15 curry leaves
3 tbsp oil
4 eggs
1 tsp ground turmeric
1 tsp pepper
1 tsp salt
1/2 cup coconut milk

Combine the eggs, turmeric, pepper, salt and coconut milk. Whisk until fully incorporated.
Heat the oil in a frying pan on medium-high heat. Saute the onion, chillies and curry leaves until the onions begin to brown. Then pour in the whisked egg mixture, scrambling gently then leaving to cook for 2-3 minutes until 2/3 cooked through and the top begins to set. Flip the omelette, in pieces is fine, and cook for a further 2-3 minutes until well browned and cooked through. Serve with meen kulambu and steamed rice.