Cook up this Sri-Lankan Fish Curry and serve with dinner. This rich and hearty curry pairs great with a mixed green salad and can be made in 45 minutes!
What You Need
Original recipe yields 6 servings
1/2 cup water
1 Tbsp. seedless tamarind (about 1-inch piece)
1/2 cup canned coconut milk
1/4 cup KRAFT Sun Dried Tomato Vinaigrette Dressing
1/2 tsp. ground red pepper (cayenne)
1/2 tsp. ground turmeric
1 Tbsp. oil
1 onion, finely chopped
2 fresh green chiles, sliced
20 fresh curry leaves
2 cloves garlic, minced
1 Tbsp. minced gingerroot
1/2 tsp. fennel seed
1/2 tsp. black mustard seed
2 tomatoes, chopped
1-1/2 lb. halibut fillet, cut into 2-inch chunks
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Let's Make It
Microwave water and tamarind in medium microwaveable bowl on HIGH 1 min. Mash with fork; let stand 5 min. Strain tamarind through fine-mesh sieve over bowl; firmly press strained tamarind to remove all liquid. Reserve strained liquid in bowl; discard tamarind in sieve. Add coconut milk, dressing, red pepper and turmeric to reserved liquid; mix well.
Heat oil in large skillet on medium heat. Add next 7 ingredients; cook and stir 5 min. or until onions are crisp-tender. Stir in tomatoes; cook and stir 5 min. Add coconut milk mixture; stir. Bring to boil. Add fish; cover. Simmer on medium-low heat 10 min. or until fish flakes easily with fork.
Transfer fish to platter; top with sauce.
For a more authentic dish, prepare using kingfish steaks or fillets. Or, prepare with any other white fish, such as haddock, red snapper or cod.
Calories From Fat
% Daily Value*
Total Fat 9g
Saturated Fat 4g
Trans Fat 0g
Total Carbohydrates 8g
Dietary Fiber 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.