| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Grains, Dairy |
|
Main dish |
1 |
Servings |
INGREDIENTS
| 450 |
g |
Fish |
| 1 |
t |
Salt |
| 1/4 |
t |
Turmeric |
| 1 |
|
Onion |
| 2 |
|
Tomatoes |
| 4 |
|
Cloves gailic |
| 2 |
|
Cloves |
| 2 |
|
Cardamoms |
| 50 |
|
Oil |
|
|
sprig curry leaves |
| 1 |
|
Cm cinnamon stick |
| 1/4 |
t |
Chilli powdei |
| 1 |
t |
Paprika |
| 1 |
t |
Coriander |
| 1 |
t |
Fennel |
| 250 |
|
Coconut milk |
|
|
juice 1 lime |
INSTRUCTIONS
Cut the fish into 8 pieces or as desired. Wash well, pat dry, sprinkle
with salt and turmeric and set on one side. Slice the onion and
tomatoes, crush the garlic and powder the cloves and cardamoms. Heat
the oil and when hot add the onion, garlic and curry leaves. Add the
tomatoes and cook for a couple of minutes. Add the cinnamon stick,
chilli powder, paprika powder, coriander powder and fennel and cook
for a few minutes. Pour in the coconut milk, add the fish and bring to
the boil. Then lower heat and allow to simmer until the fish is
cooked. Discard the cinnamon stick and transfer to a serving dish.
Sprinkle with lime juice before serving. From: "A taste of Sri Lanka"
by Indra Jayasekera, ISBN 962 224 010 0 From Gemini's MASSIVE
MealMaster collection at www.synapse.com/~gemini
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