Sri Lanka Malu Hodhi (Fish Curry)
Yield
6 servingsPrep
15 minCook
20 minReady
35 minLow Fat, Low in Saturated Fat, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 450 | grams |
fish
|
|
| 1 | teaspoon |
salt
|
|
| ¼ | teaspoon |
turmeric
|
|
| 1 | each |
onions
|
|
| 2 | each |
tomatoes
|
|
| 4 | each |
garlic cloves
|
|
| 2 | each |
cloves, ground
|
*
|
| 2 | each |
cardamom seeds
|
*
|
| 50 | ml |
vegetable oil
|
*
|
| 1 | x |
curry leaves
|
*
|
| 1 | cg |
cinnamon sticks
|
*
|
| ¼ | teaspoon |
chili powder
|
|
| 1 | teaspoon |
paprika
|
|
| 1 | teaspoon |
coriander
|
|
| 1 | teaspoon |
fennel bulb
|
|
| 250 | ml |
coconut milk
|
*
|
| 1 | each |
limes
juice of |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4.5E+2 | grams |
fish
|
|
| 5 | ml |
salt
|
|
| 1.3 | ml |
turmeric
|
|
| 1 | each |
onions
|
|
| 2 | each |
tomatoes
|
|
| 4 | each |
garlic cloves
|
|
| 2 | each |
cloves, ground
|
*
|
| 2 | each |
cardamom seeds
|
*
|
| 5E+1 | ml |
vegetable oil
|
*
|
| 1 | x |
curry leaves
|
*
|
| 1 | cg |
cinnamon sticks
|
*
|
| 1.3 | ml |
chili powder
|
|
| 5 | ml |
paprika
|
|
| 5 | ml |
coriander
|
|
| 5 | ml |
fennel bulb
|
|
| 2.5E+2 | ml |
coconut milk
|
*
|
| 1 | each |
limes
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.
