Sri Lankan Fish Curry

D & G hit the fish truck on Friday morning, so we prepared a fabulous haddock curry for dinner. It was rich, lemongrassy, turmeric-bright and perfectly flaky with the freshest fish. Here's the recipe, adapted from Homestyle Southeast Asian Cooking by Rani King and Chandra Khan.

Coconut Fish Curry

Mix 1/2 tsp. cayenne (for a fairly mild version) with 1 tsp turmeric, 1/4 tsp cinnamon, 3 crushed cloves of garlic, 1 tsp grated fresh ginger, 2 tsp salt and 2 onions (chopped). Toss gently with 1 lb. haddock (or other firm curry fish) cubed into 1" pieces with the spice mix and allow to sit for 15 minutes.

Meanwhile, lightly fry 2-3 bay leaves (or 5 curry leaves) and 3" strips of lemongrass from one stalk in oil until fragrant; add the fish to the pan and gently fry until brown.

Add the remaining spice mixture to the pan along with 3/4 c. coconut milk; serve on rice.