Sri Lankan

Fish Ball Curry with Tamarind and Coconut Milk

Name: Fish Ball Curry with Tamarind and Coconut Milk
Total time: 25 min
Yield: 4 servings
Cuisine: Sri Lankan
Ingredients: 200g fish balls; 1 tbsp tamarind paste; 200ml coconut milk; 1 onion, chopped; 1 tomato, chopped; 1 tsp red chili powder; 1 tsp cumin seeds; Salt to taste

A rich and tangy curry made with fish balls, tamarind, and coconut milk.

25 minutes4 servings

Method

In a pan, heat oil and add cumin seeds. Let them sizzle.
Add onions and sauté until golden brown.
Add tomatoes, red chili powder, and tamarind paste. Cook for 5 minutes.
Add fish balls and coconut milk. Simmer for 10 minutes.
Cook fish and seafood to an internal temperature of 63°C (145°F) before serving.

Mains Seafood

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