Sri Lankan Fish Curry

Ingredients

• 4 cloves garlic cloves, finely chopped
• One 1-in. piece fresh ginger, coarsely chopped
• tsp cinnamon
• ¹⁄₄ cup oil (coconut oil if you have it)
• 1 Tbsp. plus 1 1/2 tsp. coriander
• 1 tbsp Curry (or 12 fresh curry leaves)
• 2-3 small green chiles, such as Thai style, split lengthwise
• 2 stalks stalks lemongrass, trimmed and sliced ¼-inch thick
• 2 medium shallots, peeled and thinly sliced (½ cup)
• 1 tsp. kosher salt
• ¹⁄₂ tsp. chili powder
• ¹⁄₂ tsp. ground turmeric
• 2 medium tomatoes, cut into thin wedges
• 1 ¹⁄₂ lb. tuna or other lean, firm-fleshed fish, preferably skin on, cut into 2-in. chunks
• 1 tsp. freshly ground black pepper
• 1 tsp. ground cumin
• ¹⁄₄ tsp. ground cinnamon
• ¹⁄₄ tsp. ground clove
• ¹⁄₄ tsp. ground nutmeg
• ¹⁄₂ cup coconut milk

Instructions

1. Use a small food processor or mortar and pestle to grind together the garlic, ginger, and cinnamon to make a chunky paste.
2. In a wok or large skillet, heat the coconut oil over medium-high heat until nearly smoking. Add the spice paste and coriander and cook, stirring constantly, for 1 minute.
3. Working one at a time, stir in all of the following ingredients: curry leaves, chiles, lemongrass, and shallots.
4. Lower the heat to medium, then add the salt, chili powder, turmeric, tomato; bring to a simmer
5. add the tuna, tossing gently to coat. Cover and cook for about 30 seconds, then stir in the black pepper, cumin, cinnamon, clove, nutmeg, and ¾ cup water; cook 5 minutes.
6. Add the coconut milk and adjust the heat to simmer; cover and cook until the fish is cooked through, 4–5 minutes. Taste and adjust the seasoning as needed before serving.