We love good Sri Lankan Hake Curry, Courgette & Rice and this deliciously simple, chef-curated recipe doesn't disappoint. Time to bust out the pots and pans!
Always refer to the product label for the most accurate ingredient and allergen information.
Sri Lankan Curry Powder
Water for Curry
Vegetable Stock Powder(ContainsCelery)
Water for the Rice
Pour the water for the rice (see ingredients for amount) into a saucepan and bring to the boil. When boiling, add 0.25 tsp of salt, stir in the rice, lower the heat to medium and pop a lid on the pan. Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).
Halve, peel and chop the onion into small pieces. Peel and grate the garlic (or use a garlic press). Trim the courgette then quarter lengthways. Chop widthways into small pieces. Trim the green beans then chop into thirds. Chop the hake into 2cm chunks. IMPORTANT: Wash your hands after handling raw fish.
Heat a drizzle of oil in a large frying pan over medium high heat. Once hot, add the onion and cook, stirring, until soft and turning brown, 4-5 mins. Add the garlic and Sri Lankan Curry Powder (add less if you don't like too much heat) and cook, stirring, for 1 minute.
Add the coconut milk, water (see ingredients for amount) and stock powder, stir together and bring to a simmer. Add the courgette and green beans, stirring occasionally, and simmer over medium heat until just tender, 4-5 mins. Season with salt and pepper.
Add the fish to the curry and gently stir through. Cover with a lid (or some foil) and simmer until the fish is cooked and the vegetables are tender, 4-5 mins. IMPORTANT: The fish is cooked when opaque in the middle.
Divide the rice between plates and spoon over the fish curry. Enjoy!