| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
|
Soups, Fish, Pulses |
1 |
Servings |
INGREDIENTS
|
|
———> source <——— |
|
|
"A taste of Sri Lanka" |
|
|
By Indra Jayasekera |
| 200 |
g |
Fish |
| 2 |
|
Onion |
| 1 |
|
Tomato |
| 50 |
g |
Lentils |
| 1/2 |
ts |
Coriander |
| 1 |
ts |
Cumin |
| 1/4 |
ts |
Pepper, White water |
| 25 |
g |
Ghee |
| 1 |
|
Curry Leaf Sprigs |
| 2 |
ts |
Lime juice |
INSTRUCTIONS
MALU SOUP
===========================> Directions <========================
Clean, wash and fillet the fish. Chop the onions and tomato. Place the fish
in a pan and add half the onion, the tomato, lentils, coriander, cumin,
pepper and water. Cook over a medium heat for approximately 45 minutes,
then blend and strain the liquid. Heat the ghee and stir fry the remaining
onion and curry leaves Add to the fish soup and just prior to serving
sprinkle the soup with lime juice.
ISBN 962 224 010 0
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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