Créé avec l’IA
Sri Lankan Spicy Fish Curry
50 min 905 kcal par portion Moyen
Ingrédients
4 Portions
- firm white fish600 g
- coconut oil2 tablespoons
- large onion1 large
- garlic3 cloves
- ginger1 tablespoon
- curry powder2 tablespoons
- chili flakes2 teaspoons
- coconut milk400 ml
- tamarind paste1 tablespoon
- saltto taste
- lime juice1 tablespoon
- fresh coriander1 tablespoon
Instructions
- 1
Cut the firm white fish into large chunks and set aside.
- 2
Heat the coconut oil in a large pan over medium heat.
- 3
Add the chopped onion and sauté until it becomes translucent.
- 4
Add minced garlic and grated ginger, and cook for another minute.
- 5
Stir in the curry powder and chili flakes, cooking for 1-2 minutes until fragrant.
- 6
Pour in the coconut milk and bring to a simmer.
- 7
Add the tamarind paste and salt to taste, stirring well.
- 8
Gently add the fish pieces to the sauce and simmer for 10-15 minutes, or until the fish is cooked through.
- 9
Stir in the lime juice and garnish with fresh coriander before serving.
