Recipe - Sri Lanka Fish Mustard Curry

source
"A taste of Sri Lanka"
By Indra Jayasekera

FISH MUSTARD CURRY
425 g Fish
50 g Shallots
3 Garlic cloves
2 Clove
2 Cardamom
25 g Mustard seed, ground
1 Lime, juice of
50 ml Oil
1 teaspoon Salt
One fourth teaspoon Turmeric
1 cg Cinnamon stick
150 ml Coconut milk, thin
100 ml 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

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