Fish Mulligatawny
A subtly flavoured broth with chunks of firm white fish. The recipe is adapted from Hilda Deutrom's Ceylon Daily News Cookery Book
Equipment
- 1 Kitchen knife
- 1 Saucepan
- 1 Wooden or other large spoon
Ingredients
- 500 g white fish fillet ling is excellent for this
- 2 cups water
- 1/2 cup coconut milk
- 1 tsp each of coriander seed and cumin ground together
- 1 pinch turmeric
- 1 medium sized ripe tomato
- 1/2 tsp fenugreek optional
- 1 shallot onion
- 2 cloves garlic
- 1 slice ginger
- 1 inch cinnamon stick
- 1 sprig curry leaves optional
- 1 squeeze lemon juice
- 1 pinch salt
- cooking oil
Instructions
- Cut fish into bite sized chunks
- Put the fish pieces into a saucepan and add the two cups of water to the pan
- Cook the fish for 5 minutes
- Chop the tomato
- Slice the onion
- Add tomato, half the onion, all the spices and half the sprig of curry leaf to the saucepan
- Let this all simmer slowly till the fish is well cooked
- Add the coconut milk to the saucepan
- Add a pinch of salt to the saucepan
- Now fry the fenugreek and the rest of the onion and curry leaves in the cooking oil till the onion starts to brown
- Add to the fish
- Add the coconut milk to the saucepan
- Add a squeeze of lemon juice and serve hot