Sri Lankan Fish Curry

Ingredients

• Fresh cilantro - For garnish
• Vegetable oil - 2 tablespoons
• Lime juice - 1 tablespoon
• Salt - To taste
• Cumin powder - 1/2 teaspoon
• Coriander powder - 1 teaspoon
• Chili powder - 1 teaspoon
• Turmeric powder - 1 teaspoon
• Cinnamon stick - 1-inch stick
• Curry leaves - 10 leaves
• Ginger - 1-inch piece, grated
• Garlic - 4 cloves, minced
• Onion - 1 large, finely chopped
• Coconut milk - 1 can (400 ml)
• Fish fillets - 500 grams

Instructions

1. Heat the vegetable oil in a large pan over medium heat.
2. Add the chopped onion, minced garlic, grated ginger, curry leaves, and cinnamon stick. Sauté until the onions are golden brown.
3. Add the turmeric powder, chili powder, coriander powder, cumin powder, and salt. Stir well to combine.
4. Pour in the coconut milk and bring to a simmer.
5. Add the fish fillets to the pan and gently simmer for about 10-15 minutes, or until the fish is cooked through and flakes easily with a fork.
6. Stir in the lime juice and adjust the seasoning if needed.
7. Garnish with fresh cilantro and serve hot with steamed rice or roti.