Sri Lankan Fish Curry

The ingredient of Sri Lankan Fish Curry

• 1 tablespoon peanut oil
• 2cm piece ginger peeled finely chopped
• 2 long green chillies chopped
• 1 tablespoon 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 such as ling chopped into 2cm cubes
• 2 limes juiced
• warmed naan bread to serve
• lime wedges to serve

The Instruction of sri lankan fish curry

• 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
• 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
• 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

Nutritions of Sri Lankan Fish Curry

calories: 369 733 calories
calories: 25 grams fat
calories: 16 grams saturated fat
calories: 5 grams carbohydrates
calories: 3 grams sugar
calories: n a
calories: 31 grams protein
calories: 94 milligrams cholesterol
calories: 531 99 milligrams sodium
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calories: nutritioninformation