This dish is inspired by Mimi’s time in Asia. The curries we get in the UK are often thick and very rich, but this little number is delicate and fresh. We’re hoping it will transport your taste buds to the Sri Lankan coast! Traditional Sri Lankan fish dishes often involve marinating for several hours but we’ve used some HelloFresh magic to whip this one up in just half an hour, using a delicious Seasoned Pioneers spice - enjoy!
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Vegetable Stock Powder(ContainsCelery)
Sri Lankan Curry Powder
Water for Curry
Water for the Rice
Zest and juice the lime. Pour half the lime juice into a mixing bowl and set the zest aside for later. Cut each tilapia fillet into four pieces and add to the bowl with the juice. Season with a pinch of salt and a good grind of pepper. Set aside to marinate.
Pour the water (see ingredients for amount) into a large saucepan with half the stock pot and the cardamom pods. Bring to the boil, stir to dissolve the stock pot and add the basmati rice. Bring back to the boil and cover with a lid. Cook on medium-low heat for 10 mins, then remove from the heat and set aside (still covered) for another 10 mins. TIP: The rice will finish cooking in its own steam.
Meanwhile, halve, peel and chop the onion into roughly 1cm pieces. Peel and grate the garlic (or use a garlic press). Trim the tops from the green beans and chop them into thirds.
Heat a drizzle of oil in a frying pan on medium heat and add the mustard seeds. TIP: If you leave the mustard seeds for too long on their own they’ll start jumping out of the pan, so make sure you keep an eye on them! Once they begin to pop, add the onion and lime zest. Cook on low heat until the onion is soft, 5 mins, then add the Sri Lankan curry powder and garlic. Cook for 1 minute more.
Pour the water (see ingredients for amount) and coconut milk into the frying pan. Add the remaining stock pot and the green beans. Stir everything together. Simmer gently for 2-3 mins.
Carefully add the fish along with any lime juice left in the bowl. Gently submerge it in the sauce but be careful not to break the pieces up. Cover with a lid (or some foil) and poach the fish on low heat, 4-5 mins. Remove the cardamom pods from the rice and fluff it up with a fork. Serve your delicious fish curry atop a generous heap of rice. Cut the remaining lime into wedges and serve on the side. Enjoy!