Sri Lankan fish curry

Готовим Fish Sri Lankan fish curry

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Lables: Low carb Low kilojoule Low sugar Lactose free Shellfish free
  1. Heat oil in a wok or large saucepan over medium-low heat. Add ginger and chillies. Cook, stirring often, for 2 to 3 minutes or until softened. Add curry powder and cook for 30 seconds or until aromatic.
  2. Add curry leaves, coconut milk and stock. Bring to the boil. Reduce heat to low. Simmer, uncovered, for 20 minutes to allow flavours to develop.
  3. Add fish and 2 tablespoons lime juice. Simmer for a further 2 minutes or until fish is cooked through. Spoon curry into serving bowls. Serve with naan bread and lime wedges.

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1 tbsp peanut oil
2cm piece ginger, peeled, finely chopped
2 long green chillies, chopped
1 tbsp hot curry powder
1/4 cup dried curry leaves
400ml can coconut milk
1 1/2 cups Massel chicken style liquid stock
700g firm white fish fillets , chopped into 2cm cubes
2 limes, juiced
warmed naan bread and lime wedges, to serve

Adv

Autors
Preparation time
20
Cooking time
26
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Fish
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