Sprats Curry

A traditional Sri Lankan Sprat curry made with dried sprats and coconut cream, which really brings out the flavour of the fish and makes it tender and delicious.

Sprats are usually anchovies and can be bought either fresh or dried. The recipe here uses dried sprats and coconut cream, which really brings out the flavour of the fish and makes it tender and delicious.

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Recipe Card

Ingredients Quantity
Headless dried sprats 200 gm
Small Onion , finely chopped 1
Green chilies, chopped 2 small
Fenugreek seeds, lightly roasted 1 tsp
Fresh curry leaves 1 sprig
Garlic cloves, thinly slice 2
Ground turmeric 1/2 tsp
Dill seeds 1/4 tsp
Chili powder 1/2 tsp
Coconut milk 200 ml
Lime juice 1/2
Coconut cream 100 ml

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‍Method of Preparation:

  • Wash the sprats well and place them in a saucepan with all the ingredients except the lime juice and the coconut cream. Bring to the boil.
  • Reduce the heat to low, cover and simmer for 5 minutes, then add the lime juice and coconut creams.
  • Stir continuously for a further 2 minutes to stop the curry from curdling. Remove from the heat and season to taste.

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‍Peter Kuruvita

Peter-headshotweb-1

A chef, restaurateur, television host, author, consultant, and industry speaker, the Aussie Sri Lankan Peter Kuruvita is everything one could imagine of an acclaimed Chef to be. Peter is known for his rich and culturally inspired cooking, highly influenced by his Sri Lankan father and an Austrian mother.

Memories of an idyllic childhood spent in Sri Lanka inspired his first cookbook "Serendip – My Sri Lankan Kitchen". The book takes food lovers on a journey through the kitchen experiences of his childhood with traditional recipes and stunning photography.

This was followed by Peter's first TV series "My Sri Lanka with Peter Kuruvita" which combines breath-taking scenery with spectacular spicy fare as Peter travels across the country, experiencing the wealth of Sri Lanka's beauty, culture and culinary diversity.

A traditional Sri Lankan Sprat curry made with dried sprats and coconut cream, which really brings out the flavour of the fish and makes it tender and delicious.

Sprats are usually anchovies and can be bought either fresh or dried. The recipe here uses dried sprats and coconut cream, which really brings out the flavour of the fish and makes it tender and delicious.

‍

Recipe Card

Ingredients Quantity
Headless dried sprats 200 gm
Small Onion , finely chopped 1
Green chilies, chopped 2 small
Fenugreek seeds, lightly roasted 1 tsp
Fresh curry leaves 1 sprig
Garlic cloves, thinly slice 2
Ground turmeric 1/2 tsp
Dill seeds 1/4 tsp
Chili powder 1/2 tsp
Coconut milk 200 ml
Lime juice 1/2
Coconut cream 100 ml

‍

‍Method of Preparation:

  • Wash the sprats well and place them in a saucepan with all the ingredients except the lime juice and the coconut cream. Bring to the boil.
  • Reduce the heat to low, cover and simmer for 5 minutes, then add the lime juice and coconut creams.
  • Stir continuously for a further 2 minutes to stop the curry from curdling. Remove from the heat and season to taste.

-

‍Peter Kuruvita

Peter-headshotweb-1

A chef, restaurateur, television host, author, consultant, and industry speaker, the Aussie Sri Lankan Peter Kuruvita is everything one could imagine of an acclaimed Chef to be. Peter is known for his rich and culturally inspired cooking, highly influenced by his Sri Lankan father and an Austrian mother.

Memories of an idyllic childhood spent in Sri Lanka inspired his first cookbook "Serendip – My Sri Lankan Kitchen". The book takes food lovers on a journey through the kitchen experiences of his childhood with traditional recipes and stunning photography.

This was followed by Peter's first TV series "My Sri Lanka with Peter Kuruvita" which combines breath-taking scenery with spectacular spicy fare as Peter travels across the country, experiencing the wealth of Sri Lanka's beauty, culture and culinary diversity.

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Sprats Curry