Recipe - Fish Mustard Curry

425 g Fish
50 g Shallots
3 Cloves garlic
2 Cloves
2 Cardamoms
25 g Ground mustard seed
juice 1 lime
50 ml Oil
1 teaspoon Salt
One fourth teaspoon Tutmetic
1 Cm cinnamon stick
150 ml Thin coconut milk
100 ml Thick coconut milk

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 thick coconut milk 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. From: "A taste of Sri Lanka" by Indra Jayasekera, ISBN 962
224 010 Fish Milk Soup

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini