Recipe Box Seer Fish in Scallion & Cherry Tomato White Curry Published in Serendib, May - June, 2005 If sushi is the culinary identity of Japan, pizza and pasta that of Italy, then the culinary identity of Sri Lanka would be the coconut. The coconut grated, creamed, sliced, pounded, or just its water is the dictator of all other ingredients directing into making the powerfully flavorful Sri Lankan culinary delights. To do justice to this master ingredient, bojoon.com seeks the expertise of legendary Chef Pubilis from Mount Lavinia Hotel. Chef Pubilis, probably the most knowledgeable in Sri Lankan culinary arts, is renowned world-wide and has over a 50-year career as magnificent as the elegant and historical Mount Lavinia Hotel. Chef Pubilis was much challenged to select a dish that justly introduces the king of all ingredients. After all, the unique texture and flavor that clearly defines Sri Lankan curries from Indian curries lies in the power of the coconut. Apart from curries, most accompanying dishes such as feisty sambols, rice dishes and sweat meats are coconut-based, in one form or other. After much thought, he settled on the Seer Fish in Scallion & Cherry Tomato White Curry. This easy to prepare fish curry is very kind on the palette and has exquisite flavors that simply waltz with the taste buds.   Ingredients 1. 2 tbsp oil 2. 5 scallions, finely chopped 3. 1 sprig curry leaf 4. 1" cinnamon 5. 3 garlic cloves, chopped 6. ½" ginger, chopped 7. 1 tsp salt 8. 1 tsp turmeric powder 9.   ½ cup water 10.   200g seer fish, sliced with 1" thickness 11.   ½ cup thick coconut milk 12.   1 ½ tsp crushed black pepper 13.   1 tbsp lime juice 14.   10 green chilies, whole 15.   10 scallions whole, peeled 16.   50g cherry tomatoes, whole   Heat oil in a pan. Add the chopped onion, curry leaf and cinnamon. Sauté. Add garlic, ginger, salt, turmeric and water and bring to boil. Add the sliced seer fish. When the fish is half boiled, add the coconut milk and continue to boil until the gravy thickens. Add the crushed black pepper, lime juice, green chilies, peeled scallions and the cherry tomatoes. Remove from fire and arrange on a flat dish with the green chilies, scallions and cherry tomato on top of the fish.