Sri Lankan seafood curry | Women's Weekly Food

Ingredients

• 3 1/2 kilograms firm white fish fillets
• 2 kilograms uncooked large king prawns
• 6 fresh long green chillies
• 4 large brown onions (1.2kg), chopped coarsely
• 12 cloves garlic, chopped
• 40 grams piece fresh ginger, chopped coarsley
• 1/4 cup (60ml) olive oil
• 2 tablespoons ground cumin
• 1 1/2 tablespoon ground tumeric
• 1/2 cup loosely packed fresh curry leaves
• 1 1/2 kilograms ripe tomatoes, chopped
• 3 cups (750ml) chicken or fish stock
• 1 litre (4 cups) coconut cream
• 2 tablespoons fish sauce
• 3 teaspoons caster (superfine) sugar
• curry leaves, extra, to serve
• Tomato sambal
• 5 medium ripe tomatoes (750g), cut into 1cm pieces
• 1 large red onion (300g), chopped finely
• 2 fresh long red green chillies, seeded, chopped finely
• 1 tablespoon tamarind puree
• 2 teaspoons brown sugar
• 1/3 cup fresh coriander leaves
• 3/4 cup (45g) coconut flakes, toasted
• Coconut rice
• 800 millilitres canned coconut milk
• 2 2/3 cup (680ml) water
• 4 cups (800g) basmati rice