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Coeliac problems solved. Coeliac life is not hard when you know how. We are going to show you how to eat gluten-free!
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In Sri Lanka, most of the fish curries used to be cooked in an earthenware pot (Clay pot) but I used wok.
How I made it:
Wash the fish well under the running water and drain them well in a colander.
Place a wok over medium heat and add the oil.
Add the mustard seeds and fennel.
Add cinnamon stick and 1 tsp cardamon. Sauté for 30 seconds.
Add the onion, garlic and ginger and sauté for 4 minutes or until is translucent.
And the chili powder, curry powder and black pepper, turmeric powder and salt, stir well.
Add sweet tamarind pulp and a little bit of fresh lime juice.
Add the sliced tomatoes and green pepper and sauté for 2 minutes.
Add a cointainer of coco milk and cook for 3 minutes.
Gently slide the fish slices into the pan.
Lower the heat to low. Cover and cook for another 17 minutes or until the fish is cooked through.
Sprinkle over the fresh coriander leaves.
Serve hot with steamed white rice.
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