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Sri Lankan Fish Curry

Sri Lankan Fish Curry

with Fluffy Jasmine Rice
4.0(1K)
Michael Steadman
Michael SteadmanUpdated on October 23, 2023
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Get 50% off 1st box + free for 3 months!
Calories
: 
668 kcal
Protein
: 
34g protein
Total
: 
20 minutes
Difficulty
: 
Medium
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
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

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.
•Zester
•Chopping Board
•Sieve
•Garlic Press
•Grater
•Knife
•Medium Saucepan
•Plate

Instructions

PDF
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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