Entrée

Sri-Lankan Fish Curry

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prep time

20 min

total time

45 min

makes

6 servings, 2/3 cup (150 mL) each

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photo by:

kraft

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What You Need

1/2 cup water

20 g seedless tamarind (1-inch piece)

1/2 cup canned coconut milk

1/4 cup Kraft Calorie-Wise Sun-Dried Tomato & Oregano Dressing

1/2 tsp. red chili powder or cayenne pepper

1/2 tsp. ground turmeric

1 Tbsp. oil

1 onion, finely chopped

2 fresh green chilies, sliced

20 fresh curry leaves

2 cloves garlic, minced

1 Tbsp. minced gingerroot

1/2 tsp. fennel seed

1/2 tsp. black mustard seed

2 tomatoes, chopped

1-1/2 lb. (675 g) halibut fillet, cut into 2-inch chunks

Make It

MICROWAVE water and tamarind in medium microwaveable bowl on HIGH 1 min. Mash with fork; let stand 5 min. Strain tamarind through fine-mesh sieve over bowl; firmly press strained tamarind to remove all liquid. Reserve strained liquid in bowl; discard tamarind in sieve. Add coconut milk, dressing, red chili powder and turmeric to reserved liquid; mix well.

HEAT oil in large skillet on medium heat. Add next 7 ingredients; cook and stir 5 min. or until onions are crisp-tender. Stir in tomatoes; cook and stir 5 min. Add coconut milk mixture; stir. Bring to boil. Add fish; cover. Simmer on medium-low heat 10 min. or until fish flakes easily with fork.

TRANSFER fish to platter; top with sauce.