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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…

Amangalla boutique hotel, Sri Lanka

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).

Amangalla boutique hotel in Sri Lanka

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).

Markets in Galle, Sri Lanka

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.

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