Sri Lankan snapper curry with basmati rice and yoghurt - 9Kitchen

Ingredients

• 50 gm ghee
• 20 fresh curry leaves, plus extra sprigs, to serve
• 5 cloves of garlic, sliced
• 10 (about 300gm) red shallots, finely chopped
• 2 tsp ground turmeric
• 1 stick of cinnamon, halved
• 5 cardamom pods, lightly bruised
• 50 gm (1/3 cup) Sri Lankan curry powder
• 1.5 litres fish stock
• 2 tsp fennel seeds, soaked in water for 10 minutes
• 1.2kg sweet potato, cut into 1cm pieces
• 2 375ml tins coconut cream
• 2½ tbsp vegetable oil
• 6 (about 200 gm each) snapper fillets, skin on and pin-boned
• To serve: Steamed basmati rice, plain yoghurt, chutney and pickles, optional