Sri-Lankan Fish Curry

• 1/2 cup water
• 20 g seedless tamarind (1-inch piece)
• 1/2 cup canned coconut milk
• 1/4 cup Kraft Calorie-Wise Sun-Dried Tomato & Oregano Dressing
• 1/2 tsp. red chili powder or cayenne pepper
• 1/2 tsp. ground turmeric
• 1 Tbsp. oil
• 1 onion, finely chopped King Sooper's 1 lb For $0.99 thru 02/09
• 2 fresh green chilies, sliced
• 20 fresh curry leaves
• 2 cloves garlic, minced
• 1 Tbsp. minced gingerroot
• 1/2 tsp. fennel seed
• 1/2 tsp. black mustard seed
• 2 tomatoes, chopped Safeway 1 lb For $1.29 thru 02/09
• 1-1/2 lb. (675 g) halibut fillet, cut into 2-inch chunks

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

water, tamarind, coconut milk, tomato, red chili powder, ground turmeric, oil, onion, green chilies, curry, garlic, gingerroot, fennel seed, black mustard seed, tomatoes, fillet

Taken from www.kraftrecipes.com/recipes/sri-lankan-fish-curry-127885.aspx (may not work)