Sri Lankan Coconut Broth with Caviar

Attilus recipe


Serves 4

Rapeseed or vegetable oil 4 tbsp.
Cloves of garlic sliced 4
Black mustard seeds 1 tsp
Cumin seeds 1 tsp
Fenugreek seeds ½ tsp
Fennel seeds ½ tsp
Small cinnamon stick 1
Dried long red chillies 2
Small handful of fresh curry leaves
Small shallots chopped 2
Small knob of ginger peeled and finely chopped
Turmeric 2 tsp
Ground coriander 2 tsp
Coconut milk 800ml
Fish stock 400ml
Light soft brown sugar 1 tbsp
Smoked cod diced 250g
Fresh lobster tails sliced 250g
Limes juiced 2
Small bunch of coriander chopped
Salt and pepper
Caviar 50g
Cherry tomatoes, roughly chopped 8
Crispy shallot 50g


1. Heat the oil in a medium sized pan, over a medium heat.

2. When the oil is hot, add all the seeds, cinnamon, cloves and chilli until they start to pop, then add the curry leaves, shallots, ginger, turmeric and coriander. Gently fry for a couple of minutes, and then add the coconut milk, fish stock and sugar.

3. Bring to a simmer for 5 minutes and then stir in the cod and lobster. Cook for 3 to 4 minutes, until the cod and lobster are just cooked.

4. Add the lime juice and coriander and season with salt and pepper.

5. Divide the broth between 4 warm bowls, and serve topped with the caviar, cherry tomatoes and crispy shallots.

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