| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Grains, Dairy |
|
Fish, Main dish |
1 |
Servings |
INGREDIENTS
|
|
———> source <——— |
|
|
"A taste of Sri Lanka" |
|
|
By Indra Jayasekera |
| 425 |
g |
Fish |
| 50 |
g |
Shallots |
| 3 |
|
Garlic cloves |
| 2 |
|
Clove |
| 2 |
|
Cardamom |
| 25 |
g |
Mustard seed, ground |
| 1 |
|
Lime, juice of |
| 50 |
ml |
Oil |
| 1 |
ts |
Salt |
| 1/4 |
ts |
Turmeric |
| 1 |
cg |
Cinnamon stick |
| 150 |
ml |
Coconut milk, thin |
| 100 |
ml |
Coconut milk, thick |
INSTRUCTIONS
FISH MUSTARD CURRY
===========================> Directions <========================
Cut the fish into required portions and wash well. Chop the shallots and
garlic, crush the cloves and cardamoms and mix the mustard with the lime
juice in a bowl. Heat the oil and fry the shallots and garlic. Add the
fish, cloves, cardamoms, salt, turmeric, cinnamon stick and thin coconut
milk and cook until the onions are soft. Mix the Coconut milk, thick with
the mustard and lime juice mixture and pour into the pan. Mix well and
simmer for a few minutes, then discard the cinnamon stick and transfer to a
serving dish.
ISBN 962 224 010 0
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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