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
Tried this recipe?Scroll Down To Share What You Think
This was a easy and tasty dish. I did alter it slightly, in that I didn’t put the chilli in (hubby doesn’t handle spice) and reduced curry powder to 1tsp. I used chicken stock. I also added extra vegetables (celery, carrots, leek and broccoli), so I didn’t have to cook them separately. Served on cauliflower rice. Will make again.
Winner winner fish dinner! A tasty and easy dish to make. I did leave out the chilli, since hubby not a fan and reduced the curry to 1tsp. I think it would also be nice with chicken.
Tasty easy dish. I didn’t add the chilli since hubby not a fan. Also reduced curry powder to 1tsp and added carrots, celery and broccoli to save cooking them separately and served with cauliflower rice. Will definitely make again.