Sri Lankan Fish Curry Wraps

Ingredients

• Fresh cilantro (1/4 cup, chopped)
• Yogurt (1/2 cup)
• Cucumber (1, thinly sliced)
• Carrots (1 cup, julienned)
• Cabbage (1 cup, shredded)
• Tortilla wraps (4)
• Salt (to taste)
• Lime juice (2 tablespoons)
• Ginger (1 tablespoon, grated)
• Garlic (3 cloves, minced)
• Chili powder (1/2 teaspoon)
• Cumin powder (1 teaspoon)
• Turmeric powder (1 teaspoon)
• Curry powder (2 tablespoons)
• Coconut milk (1 cup)
• White fish fillets (500g)

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. Mix well.
2. Add the fish fillets to the pan and simmer for 10-15 minutes, or until the fish is cooked through and flakes easily with a fork.
3. Remove the fish from the pan and shred it using a fork.
4. Heat the tortilla wraps in a dry skillet for a few seconds on each side to warm them up.
5. Spread a spoonful of the fish curry onto each tortilla wrap.
6. Top with shredded cabbage, julienned carrots, sliced cucumber, and chopped cilantro.
7. Drizzle with yogurt and roll up the wraps tightly.
8. Serve the Sri Lankan fish curry wraps immediately and enjoy!