Total time
30 mins
Prep
10 mins
Cook
20 mins
Per head
£3.25
Difficulty
Easy
A Sri Lankan coconut broth curry fragrant with turmeric, green chillies and curry leaves, simmered gently with kingfish steaks and cherry tomatoes. No frying, no oil. Everything goes into the pot together for a clean, delicate dish that lets the coconut milk and fresh fish speak for themselves.
Did you know?
Sothi (also spelled "sodhi") is a Sri Lankan Tamil word for a light coconut milk broth - distinct from the thicker gravies used in most curries. It is one of the few South Asian fish dishes that uses no oil at all: the aromatics are simmered directly in water before the coconut milk is added, keeping the flavour clean and the broth clear. Traditionally served poured over rice or with string hoppers.
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Ingredients
- 1 (thinly sliced) onion
- 1½ tbsp lemon juice
- 6 cherry tomatoes
- 5 curry leaves
- ¼ tsp turmeric powder
- ¼ tsp, to taste salt
- 6 tbsp coconut milk
- 2 (steaks, patted dry) kingfish
- 4 green chillies
- 280ml water
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Fish Sothi
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