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HelloFresh
HelloFresh
Mild Sri Lankan Fish Curry

Mild Sri Lankan Fish Curry

with Green Beans and Cardamom Rice

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3.4 / 4 Ratingout of 2572 ratings
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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!

Allergens:CeleryFish
Preparation Time30 minutes
Difficulty levelLevel 2
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 sachet

Vegetable Stock Powder

(ContainsCelery)

2 unit(s)

Cardamom Pod

2 unit(s)

Tilapia Fillet

(ContainsFish)

1 unit(s)

Lime

150 grams

Basmati Rice

1 unit(s)

Onion

1 unit(s)

Garlic Clove

1 pack(s)

Green Beans

1 sachet

Mustard Seeds

1 pot(s)

Sri Lankan Curry Powder

1 tin(s)

Coconut Milk

50 milliliter(s)

Water for Curry

Not included in your delivery

300 milliliter(s)

Water for Rice

Nutritional information
Nutritional informationarrow down iconarrow down icon
Energy (kJ)2573 kJ
Energy (kcal)615 kcal
Fat21.0 g
of which saturates17.0 g
Carbohydrate73 g
of which sugars8.0 g
Protein32 g
Salt1.0 g
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.
Utensils
Utensilsarrow down iconarrow down icon
Bowl
Grater
Lid
Saucepan
Cutting board
Knife
Frying Pan
Instructionsarrow up iconarrow up icon
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MARINATE THE FISH
MARINATE THE FISH
1

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.

COOK THE RICE
COOK THE RICE
2

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.

PREP THE VEGGIES
PREP THE VEGGIES
3

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.

FRY THE ONION
FRY THE ONION
4

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.

MAKE THE SAUCE
MAKE THE SAUCE
5

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.

FINISH AND SERVE
FINISH AND SERVE
6

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!