CINNAMON FISH CURRY

MEDIA GALLERY
cinnamon fried fish

Try this delightful savory Sri Lankan style fish curry with Ceylon Cinnamon and an artful blend of spices. Did ytou know that Ceylon Cinnamon one of the best things t get rid of that fishy smell that puts off so many people? As does the lime. Both work with the tomtaoe to create a very tasty fish curry. Cooking the fish only takes 7 minutes, but the trick to this recipe in carefull prepearing the dishes. You must have patience and then you will be rewarded.

Prep Time : 25 Minutes
Cook Times : 27 Minutes
Yield : 8 servings

INGREDIENTS

2 pounds King mackeral (Or firm white fish) cut into large chunks
1 lime
1.5 tsp. Ceylon Cinnamon powder
1 tsp. ground turmeric
1 tsp. hot chili powder
1 Serrano chilli finely chopped
1 tsp. Ginger paste
1 tsp. garlic paste
5 tbs coconut oil
1 medium finely chopped onion
1 tsp. black mustard seeds
1 tbsp curry leaves
tomatoes 300g,
coconut milk 400ml tin
1 tbs. tamarind paste (Optional)
1 tsp Cumin powder
4 cardamon pods (Green) ,
1 tsp black peppercorns
2 tsp. fenugreek seeds

DIRECTIONS

Marinade the fish with turmeric powder, the lemon, 1.5 tsp Ceylon Cinnamon powder, a sprinke of chilli powder, 1 tsp. of salt and give it a stir and let is sit. Best done with a large pan so you can sprinke evenly.
Roast the 4 green cardamon pods, 1 tsp black peppercorns, 2 tsp fenugreek seeds on medium heat. Get the pan hot first. About two minutes on medium high heat stirring frequently. Then add to a spice grinder and make into a powder.
Add 5 tbs. coconut oil onto a pan on medium heat. Add the black mustard seeds and curry leaves and wait until it the black mustard seeds start to pop. Then add the garlic paste, ginger paste and red chilli powder. Simmer for about 1 minute.
Add the roasted and blended spice mix and let cook for another minute, then add the onion and fry for 5 minutes stiring frequently.
Add the tomatoes and cook until they start to break down (about 7 minutes) , then add the coconut milk and let Simmer for 10 minutes and then add the optional tamarind paste.
Finbally add the marinated fish pieces from the marinade, tucking them into the sauce. Cook for 5-7 minutes covered until the fish is cooked and starts to flake. Check if you need a more salt.
Best served with with steamed rice and lots vegetables dishes.

WHY CEYLON CINNAMON

Unlike ordinary Cassia Cinnamon you find in the stores, Ceylon Cinnamon has low Coumarin levels, so it won't damage your liver, especially if you are a regular Cinnamon tea drinker. Besides Ceylon Cinnamon is mild, yet slightly sweeter. It is not spicy like store bought Cassia Cinnamon, but has hints of cloves and citrus with wonderful subtle aroma.

Ceylon Cinnamon is subtle and adds to create a more complex flavors. You would never know there is Ceylon Cinnamon in this dish, unlike Cassia Cinnamon which tends to be harsh and immediately makes its presence felt and often ruins the recipe.