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Mexican Recipes
Sri Lankan Fish Curry

Sri Lankan Fish Curry

with Fluffy Jasmine Rice

Rapid
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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!

Allergens:FishCelery
Preparation Time20 minutes
Difficulty levelLevel 2
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

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

Nutritional information
Nutritional informationarrow down iconarrow down icon
Energy (kJ)2795 kJ
Energy (kcal)668 kcal
Fat22.0 g
of which saturates17.0 g
Carbohydrate79 g
of which sugars5.0 g
Protein34 g
Salt1.41 g
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.
Utensils
Utensilsarrow down iconarrow down icon
Cutting board
Garlic Press
Grater
Knife
Sieve
Zester
Saucepan
Plate
Instructionsarrow up iconarrow up icon
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Prep Time
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
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
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
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
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
Serve
6

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