Mimi's Coastal Fish Curry
with Green Beans and Cardamom Rice
Mimi's coastal fish curry is inspired by her time travelling in Asia. The unique blend of Sri Lankan curry powder gives this delicate and fresh curry a little something special. On the table in only 30 minutes this will surely become your secretly simple showstopper!
Ingredients
200 milliliter(s)
Coconut Milk
1 pot(s)
Mustard Seeds
150 grams
Green Beans
4 unit(s)
Whiting Fillet
150 grams
Basmati Rice
1 unit(s)
Onion
½ pot(s)
Cardamom Pod
1 unit(s)
Garlic Clove
1 pot(s)
Sri Lankan Style Curry Powder
½ unit(s)
Lime
1 sachet(s)
Vegetable Stock Powder
pot(s)
Sri Lankan Curry Powder
Not included in your delivery
50 milliliter(s)
Water for the Curry
300 milliliter(s)
Water for the Rice
Nutritional information
Instructions
Zest and juice the lime. Put the juice in 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 vegetable 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, cover with a lid and 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 coconut milk and water (see ingredients for amount) into your pan. Add the remaining vegetable 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. Enjoy!
