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Mexican Recipes

Sri Lankan Fish Curry

Sri Lankan Fish Curry

Sri Lankan Fish Curry

with Fluffy Jasmine Rice

Michael SteadmanPublished on January 31, 2020

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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!

The quantities provided above are averages only.

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.

Total20 minutes

Active 15 minutes

DifficultyMedium

Ingredients

serving amount

1

Garlic Clove**

1

Chickpeas

1

Lime

1

Coriander

2

Coley Fillet

150

Jasmine Rice

30

Tomato Puree

1

Sri Lankan Style Curry Powder

Sri Lankan Curry Powder

1

Vegetable Stock Powder

200

Coconut Milk

Not included in your delivery

100

Water for the Curry

Nutritional information

Energy (kcal)668 kcal

Energy (kJ)2795 kJ

Fat22 g

of which saturates17 g

Carbohydrate79 g

of which sugars5 g

Protein34 g

Salt1.4 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Zester

•Chopping Board

•Sieve

•Garlic Press

•Grater

•Knife

•Medium Saucepan

•Plate

Cooking Instructions and Tips

Prep Time

1

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.

Boil the Rice

2

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.

Make the Curry

3

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.

Cook the Fish

4

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.

Finish Cooking

5

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.

Serve

6

Top with the curry and sprinkle over the chopped coriander. Serve with a lime wedge on the side. Enjoy!

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