Sri Lankan Fish Curry

1. We used a large casserole dish for this cook. Take the pan to a medium heat and add 4 tbsp rapeseed oil. Slice the onion thinly and add to the pan to soften for a couple of minutes. Then add the finely chopped ginger, garlic puree and Sri Lankan seasoning for a further 5 minutes of cooking to release the flavours.
2. Add the chopped sweet potatoes into the pan and mix with the other ingredients, cook for 5 mins.
3. Pour in 200ml of hot water to deglaze the pan, and then the can of coconut milk. Bring to a simmer but do not boil.
4. Cook until the sweet potato is becoming tender, about 10 minutes, then add green vegetables
5. We used green beans but you can add broccoli or Pak Choi, or spinach.
6. Add the baby corn and cook for another 5 mins until the vegetables are ready.
7. Lay the fish on top of the vegetables, allowing the steam to cook the fish, and put the lid on. Once cooked through, gently mix the fish and shrimp into the curry without breaking it up too much so there are still nice big chunks.
8. Spoon the curry onto fluffy basmati rice and garnish with a lemon slice, fresh coriander and chopped chilli. You could also add crushed peanuts or crispy onions.

And here's a top tip from Scott...

Leaving the curry to mature overnight make it even more special the next day!