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Sri Lankan Fish Curry

Sri Lankan Fish Curry

with Green Beans and Cardamom Rice

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We think that if you can cook a delicious meal without creating mountains of washing up, then you’re onto a winner. This recipe is just that. Simple, quick, and packed with delicate, fresh flavours, Mimi’s Sri Lankan inspired fish curry is a dish you’ll be recreating time and time again. And if you find it hard to get perfectly fluffy rice every time, the trick in tonight’s recipe is about to change that. You can thank us later.

Tags:SpicyEat FirstCalorie SmartQuickNo Gluten Containing Ingredients

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.

Preparation Time30 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

½ unit(s)


2 unit(s)

Tilapia Fillet


1 pot(s)

Vegetable Stock Pot

(ContainsCelery, Sulphites)

2 unit(s)

Cardamom Pod

150 grams

Basmati Rice

1 unit(s)


1 clove

Garlic Clove

1 pack(s)

Green Beans

1 tsp

Mustard Seeds


1.5 tsp

Sri Lankan Curry Powder

200 milliliter(s)

Coconut Milk

50 milliliter(s)

Water for Curry

Not included in your delivery

300 milliliter(s)

Water for the Rice

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2774 kJ
Energy (kcal)663 kcal
Fat22.0 g
of which saturates18.0 g
Carbohydrate77 g
of which sugars11.0 g
Protein37 g
Salt2.69 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Mixing Bowl
Cutting board
Frying Pan
Instructionsarrow up iconarrow up icon
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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 for the rice (amount specified in the ingredient list) 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 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 black 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 the water (amount specified in the ingredient list) 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!