Submitted by joanne ryan
Sri Lankan fish curry
Serving: 4
Ingredients
- 1 brown onion diced
- 1 long green chilli deseeded and sliced thinly
- 2 garlic cloves diced
- 2cm peice of fresh ginger cut into matchsticks
- 1 cinnamon stick
- 2 teaspoons of tamarind paste
- 400gms tin coconut milk
- 1 tablespoon of curry powder
- 1/2 cup of chicken stock or fish stock
- 900gms firm white fish fillets cubed
- 2 tablespoons lime juice
- 1/2 yellow capiscum cut into 1cm peices
- 1 spring onion sliced
Instructions
- Place fish,capiscum and spring onion into slow cooker
- In a jug combine,chilli,garlic,curry powder,cinnamon stick,tamarind paste,coconut milk,stock,lime juice.
- Stir well.
- Gently pour over fish.
- Cook on low for 3 hours
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