Usually when your job requires you spend the night in…
On our last scouting trip in search of hotels in Sri Lanka, the Smith team soaked up the local flavours with a cooking class at Amangalla boutique hotel, set in a historic fort in the coastal town of Galle, three hours south of capital Colombo. Here we share a no-brainer seafood curry recipe…
Admittedly, it can be tough to tear yourself away from Amangalla’s breezy veranda, luxe poolside cabanas (oh how we love sorbet-bearing staff) and the soporific day-spa (yes, we may have drifted off mid-facial), but beyond these elegant walls lies a wealth of experiences, from guided fort ambles to a hands-on cooking lesson (which Smith members staying at Amangalla get free).
Chef Umesh’s foodie foray begins outside the fort walls, with a visit to the local markets (below) to rustle up ingredients for the day’s class. We sip coconut juice as we trawl Galle’s food stalls, unearthing foot-long cinnamon quills, fragrant herbs and flapping-fresh fish. Back in Chef’s steamy kitchen, we whip up a killer curry banquet (top), then scoff the lot in the elegant dining room (above).
Hungry? Here’s a little seafood curry recipe to whet your appetite. Check back on Saturday for beetroot curry and mint sambol recipes to complete your Sri Lankan banquet…
SEAFOOD CURRY INGREDIENTS
1 tbs vegetable oil
25g garlic, crushed
1/2 onion, sliced
15g curry powder
15g chilli powder
10g turmeric powder
4 curry leaves*
100g seer fish, or other firm white fish, sliced
100g calamari, sliced
100g medium raw prawns, peeled
1/2 tomato, sliced
200ml coconut milk
Salt and pepper to taste
2 tsp lime juice
Steamed basmati rice, to serve
*You should be able to source curry leaves in an Asian supermarket or really good greengrocer
SEAFOOD CURRY METHOD
1 Heat the vegetable oil in a saucepan over medium heat.
2 Add the garlic and onion and cook, stirring, for three to five minutes until the onion is lightly golden.
3 Add the dry spices and the curry leaves, then cook over low heat, stirring, for three minutes or until fragrant.
4 Add the fish, calamari, prawns and tomato, then stir to coat in the spices.
5 Add the coconut milk, season with salt and pepper, then cook for 10 minutes, stirring occasionally, until the seafood is cooked through.
6 Stir in the lime juice, then serve immediately with steamed rice.
For more fabulous things to do in and around the fort, tap into our Galle destination guide.