Sri Lankan Fish Curry
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Sri Lankan Fish Curry

Sri Lankan Fish Curry

with Green Beans and Cardamom Rice

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:
Calorie Smart
Quick
Eat First
Spicy

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 war 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
Cooking time25 minutes
DifficultyMedium

Ingredients

serving amount

200

Coconut Milk

1

Mustard Seeds

150

Green Beans

4

Whiting Fillet

150

Basmati Rice

1

Onion

½

Cardamom Pod

1

Garlic Clove

Sri Lankan Style Curry Powder

1

Lime

1

Vegetable Stock Powder

1

Sri Lankan Curry Powder

Not included in your delivery

50

Water for the Curry

300

Water for the Rice

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Nutritional information

Energy (kcal)663 kcal
Energy (kJ)2774 kJ
Fat22 g
of which saturates18 g
Carbohydrate77 g
of which sugars11 g
Protein37 g
Salt2.69 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Zester
Chopping Board
Mixing Bowl
Knife
Spoon
Medium Saucepan
Grater
Grill Pan
Bowl
Fork
Lid

Instructions

Marinate the fish
1

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.

Cook the rice
2

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.

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
4

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.

Make the sauce
5

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.

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. Enjoy!