Sri Lankan Fish Curry
with Fluffy Jasmine Rice
We love good Sri Lankan Fish Curry and this deliciously simple, chef-curated recipe doesn't disappoint. Time to bust out the pots and pans!
1 unit(s)
Garlic Clove
1 pack(s)
Chickpeas
1 unit(s)
Lime
1 bunch(es)
Coriander
2 unit(s)
Coley Fillet
(ContainsFish)150 grams
Jasmine Rice
1 sachet
Tomato Puree
1 pot(s)
Sri Lankan Curry Powder
100 milliliter(s)
Water for Curry
1 sachet
Vegetable Stock Powder
(ContainsCelery)200 milliliter(s)
Coconut Milk
Fill and boil the kettle. Peel and grate the garlic (or use a garlic press). Drain and rinse the chickpeas in a colander. Zest the lime and cut into 4 wedges. Roughly chop the coriander (stalks and all). Cut the coley fillets into 2 cm chunks. IMPORTANT: Wash your hands after handling raw fish.
Pour the boiling water into a large saucepan on high heat. Add 0.25 tsp of salt and bring to the boil. When boiling, add the rice and cook until tender, 12 mins. Drain the rice in a sieve.
Meanwhile heat a drizzle of oil in a large saucepan on a medium high heat. When hot add the chickpeas and cook for 1 minute. Stir in the garlic, tomato puree and Sri Lankan curry powder and cook for a further minute. Stir in the water (see ingredients for amount), vegetable stock powder and coconut milk.
Increase the heat, bring to a boil and add the coley making sure that the fish is submerged in the liquid. Turn the heat to medium and cover with a lid and simmer until the fish is cooked, 8-10 minutes. IMPORTANT: The fish is cooked when opaque in the middle. Once cooked, taste and season with salt and pepper.
Meanwhile, get any washing up done. Add the lime zest to the rice and fluff it up with a fork. Share the rice between your plates.
Top with the curry and sprinkle over the chopped coriander. Serve with a lime wedge on the side. Enjoy!