| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
|
Fish, Casseroles, Main dish |
1 |
Servings |
INGREDIENTS
|
|
———> source <——— |
|
|
"A taste of Sri Lanka" |
|
|
By Indra Jayasekera |
| 450 |
g |
Fish |
| 1 |
ts |
Salt |
| 1/4 |
ts |
Turmeric |
| 3 |
|
Garlic cloves |
| 3 |
sl |
Ginger |
| 25 |
g |
Tamarind water, warm |
| 1 |
ts |
Chile powder |
| 1 |
ts |
Paprika |
| 2 |
cg |
Cinnamon stick |
| 1/2 |
ts |
Pepper, black |
|
|
Curry leaf sprigs |
INSTRUCTIONS
MIRIS MALU
===========================> Directions <========================
Wash the fish and cut into 2-3 cm squares. Sprinkle with the salt and
turmeric and place in a saucepan. Crush the garlic and ginger with a pestle
and mortar and soak and squeeze the tamarind in the warm water.
Pour 375 ml water on to the fish, add the garlic, ginger, tamarind
water, chile powder, paprika powder, cinnamon stick, black pepper and curry
leaves. Cover the pan and simmer over a low heat until the fish is cooked.
Remove 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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