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Sri Lankan kingklip curry and a quick green chutney
Once you've made your own quick chutney, you'll never go back. A turmeric-gold tomato curry with mustard seeds and green beans, thick flakes of kingklip poached right in the pan at the end, and a vivid coriander-and-coconut chutney blitzed while the tomatoes simmer. It comes to the table with roti and fragrant rice.
The chutney is the whole point — blitz it while the curry simmers and taste as you go: more lime, more chilli, whatever the moment asks for. And don't stir the kingklip around once it goes in; lid on, five minutes, and let the pan do the work.
Method
- 01
Heat the oil in a large frying pan and gently cook the onions for 5 minutes, then increase the heat to lightly brown them.
- 02
Remove the leaves from the coriander stalks and set aside. Finely chop the stalks and add to the onions.
- 03
Add the chilli, turmeric and mustard seeds, and cook until fragrant, around 5 minutes.
- 04
Pour in the tomatoes, rinse out each can with a little water and add to the pan, and simmer for 10-15 minutes.
- 05
For the chutney, roughly chop the chilli and add to the food processor with the ginger, coconut, coriander, yoghurt and lime. Season to taste and blitz until at the desired consistency.
- 06
Stir the green beans into the curry, add the kingklip, cover and cook for 5-6 minutes.
- 07
Serve the curry with the chutney, and scatter over coriander leaves and toasted almonds.
In the glass
A lightly oaked, off-dry white
Turmeric, mustard seeds and a green chilli want a white with a touch of sweetness and plenty of acidity — an off-dry Riesling or a Gewürztraminer cools the chilli and lifts the tomatoes at the same time. Serve it properly cold, with a roti in one hand and a fork in the other.
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