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Give that boring canned fish in your shelf a new taste with this Sri Lankan version of a curry created using tinned fish. #fish #curry #spicy #tinfish #jackmackerel #cannedfish #srilankan

HOW TO MAKE A SRI LANKAN CANNED FISH CURRY.

GIVE THAT BORING CANNED FISH IN YOUR SHELF A NEW TASTE WITH THIS SRI LANKAN VERSION OF A CURRY CREATED USING TINNED FISH. A QUICK-PREP, SLOW-SIMMER, BUDGET-FRIENDLY RECIPE.
Course Breakfast, dinner, meals
Cuisine gluten-free, low-carb, Srilankan
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 5
Author jehan

Ingredients

3-4 tablespoons of Oil

1 Large Onion sliced

3-4 cloves of Garlic sliced

Handful of Curry Leaves

1 inch Cinnamon stick

a piece of Pandan leaf

1 large Tomato sliced

2 green chillies sliced

1/2-1 teaspoon of chilli powder(depending on your preference)

1/2 teaspoon Turmeric powder

1/4 teaspoon Pepper powder

1 teaspoon curry powder

1/2 Coconut milk(should you need more gravy then add 1 cup of coconut milk)

1 large can of Jack mackerel/ Salmon or Tuna fish

Instructions

Open the can, drain the fish brine and set it aside.

Place pan over medium heat and pour in the oil, leave it to heat for a minute.

Place pan over medium heat and pour in the oil, leave it to heat for a minute.

Add the Turmeric, Chilli, Pepper and Curry powder and sauté, letting the ingredients turn slightly brown and the tomatoes to soften while all the of the ingredients turn to a semi-liquid paste. this will take less than 10 minutes, increase heat if necessary but avoid burning the paste.

Reduce heat to low-medium and pour in the Coconut milk, leave it to simmer for another 5-7 minutes. Season with Salt.

Once the Coconut milk is thick and slightly changes color, gently add the canned fish chunks into the gravy. Avoid stirring unless it is to place the fish so they cook evenly, cover with a lid, set to slow simmer for 10-15 minutes or until the gravy is thick.

Season with Salt and serve warm.