Sri-Lankan Fish Curry Recipe


  • 1/2 cup water
  • 1 Tbsp. seedless tamarind (about 1-inch piece)
  • 1/2 cup canned coconut milk
  • 1/4 cup KRAFT Sun Dried Tomato Vinaigrette Dressing
  • 1/2 tsp. ground red pepper (cayenne)
  • 1/2 tsp. ground turmeric
  • Tbsp. oil
  • onion, finely chopped
  • fresh green chiles, sliced
  • 20 fresh curry leaves
  • cloves garlic, minced
  • Tbsp. minced gingerroot
  • 1/2 tsp. fennel seed
  • 1/2 tsp. black mustard seed
  • tomatoes, chopped
  • 1-1/2 lb. halibut fillet, cut into 2-inch chunks


1-Microwave water and tamarind in medium microwaveable bowl on HIGH 1 min. Mash with fork; let stand 5 min. Strain tamarind through fine-mesh sieve over bowl; firmly press strained tamarind to remove all liquid. Reserve strained liquid in bowl; discard tamarind in sieve. Add coconut milk, dressing, red pepper and turmeric to reserved liquid; mix well.
2-Heat oil in large skillet on medium heat. Add next 7 ingredients; cook and stir 5 min. or until onions are crisp-tender. Stir in tomatoes; cook and stir 5 min. Add coconut milk mixture; stir. Bring to boil. Add fish; cover. Simmer on medium-low heat 10 min. or until fish flakes easily with fork.
3-Transfer fish to platter; top with sauce.

Nutrition Facts

Calories                                                 200
                                                 % Daily Value*
Total Fat 9g                                        12%
Saturated Fat 4g                              20%
Trans Fat 0g
Cholesterol 55mg                            18%
Sodium 200mg                                   9%
Total Carbohydrates 8g                  3%
Dietary Fibers 1g                                4%
Sugars 5g                                             10%
Protein 22g                                         44%
Vitamin A                                             25%
Vitamin C                                             25%
Calcium                                                   4%
Iron                                                           4%

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