Malu hodhi (fish curry)
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 450 | grams | Fish |
| 1 | teaspoon | Salt |
| ¼ | teaspoon | Turmeric |
| 1 | Onion | |
| 2 | Tomatoes | |
| 4 | Cloves gailic | |
| 2 | Cloves | |
| 2 | Cardamoms | |
| 50 | millilitres | Oil sprig curry leaves |
| 1 | Cm cinnamon stick | |
| ¼ | teaspoon | Chilli powdei |
| 1 | teaspoon | Paprika |
| 1 | teaspoon | Coriander |
| 1 | teaspoon | Fennel |
| 250 | millilitres | Coconut milk juice 1 lime |
Directions
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