Serves 8
Ingredients:
* 500g firm white fish
* 1 lime, juice
* 1 tsp fenugreek
* 1 big onion, chopped
* 2 sprigs curry leaves
* 2 stalks lemongrass, bruised
* 3 green chillies
* 2 tbsp unroasted Sri Lankan curry powder
* 2 ½ cups thin coconut milk
* 2 medium tomatoes, diced
* 2 tsp salt, or to taste
* ½ cup thick coconut milk
Directions:
1. Cut fish into 2 cm chunks and wash with water to which lime juice has been added. Set aside.
2. Heat up 2 tbsp oil in a claypot to sauté fenugreek, onion, curry leaves, lemongrass and green chillies for 2 minutes.
3. Add the rest of the ingredients except thick coconut milk and fish. Bring mixture to a boil.
4. Add the fish and simmer until the fish is cooked. Add the thick coconut milk, and bring it to a boil again. Take off the fire immediately.
Ingredients:
* 500g firm white fish
* 1 lime, juice
* 1 tsp fenugreek
* 1 big onion, chopped
* 2 sprigs curry leaves
* 2 stalks lemongrass, bruised
* 3 green chillies
* 2 tbsp unroasted Sri Lankan curry powder
* 2 ½ cups thin coconut milk
* 2 medium tomatoes, diced
* 2 tsp salt, or to taste
* ½ cup thick coconut milk
Directions:
1. Cut fish into 2 cm chunks and wash with water to which lime juice has been added. Set aside.
2. Heat up 2 tbsp oil in a claypot to sauté fenugreek, onion, curry leaves, lemongrass and green chillies for 2 minutes.
3. Add the rest of the ingredients except thick coconut milk and fish. Bring mixture to a boil.
4. Add the fish and simmer until the fish is cooked. Add the thick coconut milk, and bring it to a boil again. Take off the fire immediately.