1 lb tuna (or other mild, dense fish), chopped into 3″ cubes

1 onion chopped

3 cloves garlic

1 tomato chopped

1 1/2 cup coconut milk

1 Cinnamon Stick Ceylon (3″)

1 tsp Chili Powder

1 tsp Turmeric

1/2 tsp salt

1 tsp Mohara’s Sri Lanka Curry Blend

Directions

In pot mix fish with all spices.  In Sri Lanka this would be done with hands and the mixture would be thoroughly massaged.  Add onions, tomato, cinnamon and 1 cup of coconut milk.  Heat to boil, turn down to simmer for about 20 minutes.  Add 1/2 coconut milk.  Simmer until mixture thickens.  Serve with vegetables, rice and Sri Lanka Kale and Coconut Salad.