Malu soup
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 200 | grams | Fish |
| 2 | Onions I tomato | |
| 50 | grams | Lentils |
| ½ | teaspoon | Coriander I teaspoon cumin |
| ¼ | teaspoon | White pepper |
| 1 | Litre water | |
| 25 | grams | Ghee I sprig curry leaves |
| 2 | teaspoons | Lime juice |
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. From: "A taste of Sri Lanka" by Indra Jayasekera, ISBN 962 224 010 0