Sri lanka fish mustard curry

Yield: 1 Servings

Measure Ingredient
\N \N ---------> source <---------
\N \N \"A taste of Sri Lanka\"
\N \N By Indra Jayasekera
425 grams Fish
50 grams Shallots
3 \N Garlic cloves
2 \N Clove
2 \N Cardamom
25 grams Mustard seed, ground
1 \N Lime, juice of
50 millilitres Oil
1 teaspoon Salt
¼ teaspoon Turmeric
1 cg Cinnamon stick
150 millilitres Coconut milk, thin
100 millilitres Coconut milk, thick


===========================> 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

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