Sri Lankan cod and crab curry with pickles and samosas

Preparation time
less than 30 mins

Cooking time
1 to 2 hours

Serves
Serves 4

By Matt Tebbutt

Ingredients

For the cod and crab curry

  • 2 tbsp vegetable oil
  • 1 onion, finely chopped
  • 2 tsp ground turmeric
  • 2 tsp white peppercorns, crushed
  • 2 tsp fenugreek seeds
  • 1 cinnamon stick
  • 9 curry leaves, plus 6 leaves to garnish
  • 2 green chillies, finely chopped
  • 1 tsp ground coriander
  • 1 tsp chilli powder
  • 1 tbsp tamarind paste
  • 250ml/9fl oz coconut milk
  • 1 cod loin, cut into chunks
  • 10g plain flour
  • ½ tsp chilli powder
  • 1 free-range egg
  • 170g tin evaporated milk
  • 3 soft-shell crabs, cut in half
  • salt and freshly ground black pepper
  • 2 tbsp coriander leaves, to garnish
  • 1 lime, cut into wedges, to serve

For the samosas

  • 1 tbsp vegetable oil
  • ½ small cauliflower, cut into florets
  • 1 onion, finely chopped
  • 1 apple, peeled and finely chopped
  • 8–10 green beans, roughly chopped
  • pinch ground turmeric
  • 1 tsp finely chopped fresh root ginger
  • 1 garlic clove, finely chopped
  • 1 tsp coriander seeds
  • 1 tsp cumin seeds
  • 1 tsp plain flour
  • pinch English mustard powder
  • 1 tsp white wine vinegar
  • 150g packet spring roll wrappers
  • salt and freshly ground black pepper

For the pickles

  • 1 red onion, cut into rings
  • ½ cucumber, thinly sliced
  • pinch sugar
  • pinch salt
  • 2 limes, juice only
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