Recipe

Sri-Lankan Fish Curry

•  
• Prep: 20 min.
• Servings: 6
•  

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.

Substitute:

For a more authentic dish, prepare using kingfish steaks or fillets. Or, prepare with any other white fish, such as haddock, red snapper or cod.

Nutritional Information

(per serving)
Serving Size =2/3 recipe (150 mL)