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 thick coconut milk 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.

taste of Sri Lanka" by Indra Jayasekera, Isbn 962 224 010 0