Sri Lankan Fish Curry Wraps

Ingredients

• Fresh cilantro (1/2 cup, chopped)
• Yogurt (1/2 cup)
• Cucumber (1, sliced)
• Carrots (2, julienned)
• Cabbage (2 cups, shredded)
• Tortilla wraps (4 large)
• Salt (to taste)
• Lime juice (2 tablespoons)
• Ginger (1 tablespoon, grated)
• Garlic (3 cloves, minced)
• Chili powder (1 teaspoon)
• Cumin powder (1 teaspoon)
• Turmeric powder (1/2 teaspoon)
• Curry powder (2 tablespoons)
• Coconut milk (1 can (13.5 oz))
• White fish fillets (1 pound (such as cod or tilapia))

Instructions

1. In a large pan, combine the coconut milk, curry powder, turmeric powder, cumin powder, chili powder, minced garlic, grated ginger, lime juice, and salt. Stir well to create a fragrant sauce.
2. Add the fish fillets to the pan, ensuring they are submerged in the sauce. Simmer for 10-15 minutes, or until the fish is cooked through and flakes easily with a fork.
3. Carefully remove the fish from the pan and use a fork to shred it into bite-sized pieces.
4. While the curry is simmering, heat the tortilla wraps in a dry skillet for a few seconds on each side, just until warmed and pliable.
5. Spread a generous spoonful of the fish curry on each tortilla wrap.
6. Top the fish with shredded cabbage, julienned carrots, sliced cucumber, and chopped cilantro for a fresh crunch.
7. Drizzle the yogurt over the top, adding an extra layer of creaminess to the wraps.
8. Roll up the wraps tightly, tucking in the sides as you go to secure the filling.
9. Serve the Sri Lankan fish curry wraps immediately, garnished with additional cilantro and lime wedges if desired.