---------> source <---------
           "A taste of Sri Lanka"
           By Indra Jayasekera
-----------------------------FISH MUSTARD CURRY-----------------------------
    425 g  Fish

     50 g  Shallots

      3    Garlic cloves

      2    Clove

      2    Cardamom

     25 g  Mustard seed, ground

      1    Lime, juice of

     50 ml Oil

      1 ts Salt

    1/4 ts Turmeric

      1 cg Cinnamon stick

    150 ml Coconut milk, thin

    100 ml Coconut milk, thick

  ===========================> Directions <========================
  Cut the fish into required portions and wash well. Chop  the shallots and
  garlic,  crush the cloves and cardamoms and mix the mustard with the lime
  juice in a bowl. Heat the oil and fry the shallots and garlic. Add the
  fish, cloves, cardamoms,  salt, turmeric, cinnamon stick and thin coconut
  milk and cook until the onions are soft. Mix the Coconut milk, thick with
  the mustard and lime juice mixture and pour into the pan. Mix well and
  simmer for a few minutes, then discard the cinnamon stick and transfer to a
  serving dish.
  ISBN 962 224 010 0