Fish mustard curry

1 servings

Ingredients

Quantity Ingredient
425 grams Fish
50 grams Shallots
3 Cloves garlic
2 Cloves
2 Cardamoms
25 grams Ground mustard seed juice 1 lime
50 millilitres Oil
1 teaspoon Salt
¼ teaspoon Tutmetic
1 Cm cinnamon stick
150 millilitres Thin coconut milk
100 millilitres Thick coconut milk

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 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 0

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