Recipe - Sri Lanka Malu Hodhi (Fish Curry)

source
"A taste of Sri Lanka"
By Indra Jayasekera

MALU HODHI (FISH CURRY
450 g Fish
1 teaspoon Salt
One fourth teaspoon Turmeric
1 Onion
2 Tomatoes
4 Garlic cloves
2 Clove
2 Cardamom
50 ml Oil
Curry leaf sprigs
1 cg Cinnamon stick
One fourth teaspoon Chile powder
1 teaspoon Paprika
1 teaspoon Coriander
1 teaspoon Fennel
250 ml Coconut milk
1 Lime, juice of

=========================== 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, chile 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.

ISBN 962 224 010 0

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