Campfire Cook Recipe PT2 – Karuna’s Sri-Lankan Fish/Meat curry with Coconut Roti

Karuna’s Sri-Lankan Fish/Meat curry – Unawatuna – Sonyas

I picked this recipe up from the lovely Karuna at Sonya’s cooking school in Unawatuna whilst travelling around Sri-Lanka. I really loved how easy everything went together and the authentic Sri-Lankan taste. I have since made a few tweaks here and there and have also tried a beef version with great results, feel free to improvise with other meats or make a veggie only version by using courgette or aubergine in place of the meat or fish. Curry leaves can be tricky to find but many asian supermarkets do stock them or they are available online.

Served with rice and bread this makes a very filling meal, great for warming the cockles in the winter or making extra hot in the summer to sweat out the heat

Ingredients 500g of Tuna or good quality lean beef with no sinew 6 cloves of garlic, chopped 20 whole curry leaves (fresh if possible) 1- 3 whole birds eye chilli’s (adjust for heat level) 1/2 a medium sized onion 6 chestnut mushrooms, quartered 1 red pepper, chopped ½ teaspoon of tumeric powder 1 ½ teaspoon of black peppar 2 teaspoons of chilli powder (adjust for head level) ½ teaspoon of tamarind paste 1 teaspoon of salt 1 tablespoon of curry powder, you may need to add more to flavour depending on the type you buy. 1 cup of water

  1. Cut the fish or meat into one inch cubes and set aside, trim any fat from the meat
  2. Hang your dutch oven over your fire
  3. Add the water first, then pack the other ingredients tightly into the dutchie.
  4. Adjust dutchie for a medium heat so that the food slowly simmers
  5. For fish cook for around 20 mins occasionally stirring (gently, so not to break up the fish cubes).
  6. For meat cook for around 1 – 2 hours stirring occasionally and adding water when necessary till the meat is tender and falls apart, you may need to top up on the curry powder if adding more water

Serve with rice and coconut roti

Coconut Roti

Another one from Sonya’s school of cooking in Sri-Lanka, Coconut Roti is the perfect accompaniment to any curry, soaking up those tasty juices and providing the perfect sponge to clean the plate.

Ideally this is made with the grated flesh of a fresh coconut but can also be made with a mix of desiccated coconut and water

Ingredients 250g plain white flour Grated flesh of 1 fresh coconut or 100g of dessicated coconut if fresh is not available 1 tsp of salt 1.Mix all the ingredients together in a small mixing bowl, adding water to the mix if using dessicated coconut, to form a stiff dough. 2.Split into 3-5 equal portions (depending on how big your dutch oven lid or frying pan is) and roll into balls, then flatten into patties. 3.Dry fry over a medium heat till both sides have taken a golden colour and the pattie is cooked through.