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How to Make Sri Lankan Fish Fillets in Tomato Curry Asian Cooking Recipe Cuisine
Recipe Makes for 6 Servings:
1/4 cup lemon juice
1/4 cup coconut vinegar
2 tsp cumin seeds
1 tsp ground turmeric
1 tsp cayenne pepper
2 lb firm white fish fillets
1/4 cup vegetable oil
1 large onion, finely chopped
3 large garlic cloves, crushed
2 tbsp grated fresh ginger
1 tsp black mustard seeds
3 x 13 oz cans diced tomatoes
3 tbsp finely chopped fresh coriander
2 small fresh green chilies, seeded and finely chopped
2 tbsp grated palm sugar or brown sugar
Directions:
Make the marinade by putting the lemon juice, coconut vinegar, cumin seeds, turmeric, cayenne pepper and 1 tsp salt in a shallow, non-metallic container and mix together thoroughly.
Carefully remove and remaining bones from the fish with tweezers and cut the flesh into 1x4-inch pieces. Add the fish pieces to the marinade and gently toss until they are well-coated. Cover with plastic wrap and refrigerate for 30 minutes.
Heat a non-stick wok over high heat, add the oil and swirl to coat the side of the wok. Reduce the heat to low, add the onion, garlic, ginger and mustard seeds and cook, stirring frequently, for 5 minutes.
Add the fish and marinade, diced tomatoes, coriander, chili and sugar to the wok and cover with a lid. Simmer gently, stirring occasionally for 10-15 minutes or until the fish is cooked and just flaked when tested with a fork.
For the adventurous palate, a great side dish that compliments this recipe is Jaew Bong. Discover more about Jaew Bong, check out www.jaewbong.com.
1/4 cup lemon juice
1/4 cup coconut vinegar
2 tsp cumin seeds
1 tsp ground turmeric
1 tsp cayenne pepper
2 lb firm white fish fillets
1/4 cup vegetable oil
1 large onion, finely chopped
3 large garlic cloves, crushed
2 tbsp grated fresh ginger
1 tsp black mustard seeds
3 x 13 oz cans diced tomatoes
3 tbsp finely chopped fresh coriander
2 small fresh green chilies, seeded and finely chopped
2 tbsp grated palm sugar or brown sugar
Directions:
Make the marinade by putting the lemon juice, coconut vinegar, cumin seeds, turmeric, cayenne pepper and 1 tsp salt in a shallow, non-metallic container and mix together thoroughly.
Carefully remove and remaining bones from the fish with tweezers and cut the flesh into 1x4-inch pieces. Add the fish pieces to the marinade and gently toss until they are well-coated. Cover with plastic wrap and refrigerate for 30 minutes.
Heat a non-stick wok over high heat, add the oil and swirl to coat the side of the wok. Reduce the heat to low, add the onion, garlic, ginger and mustard seeds and cook, stirring frequently, for 5 minutes.
Add the fish and marinade, diced tomatoes, coriander, chili and sugar to the wok and cover with a lid. Simmer gently, stirring occasionally for 10-15 minutes or until the fish is cooked and just flaked when tested with a fork.
For the adventurous palate, a great side dish that compliments this recipe is Jaew Bong. Discover more about Jaew Bong, check out www.jaewbong.com.
Enjoy..
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