Sri Lankan Style Coconutty Hake Curry

Name: Sri Lankan Style Coconutty Hake Curry with Courgettes, Green Beans and Rice
Total time: 25 min
Yield: 2
Cuisine: Asian
Ingredients: 200 Coconut Milk; 80 Green Beans; 150 Basmati Rice; 1 Onion; 2 Hake Fillet; 1 Garlic Clove**; Sri Lankan Style Curry Powder; 1 Courgette; 1 Vegetable Stock Powder; 1 Sri Lankan Curry Powder; 50 Water for the Curry; 300 Water for the Rice

with Courgettes, Green Beans and Rice

Recipe Development TeamPublished on November 18, 2020

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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!

Tags:

Spicy

Allergens:

Fish

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.

Total25 minutes

Active 15 minutes

DifficultyMedium

Ingredients

serving amount

200

Coconut Milk

Green Beans

150

Basmati Rice

Onion

Hake Fillet

(Contains: Fish)

Garlic Clove**

Sri Lankan Style Curry Powder

Courgette

(May contain traces of: Celery)

Vegetable Stock Powder

Sri Lankan Curry Powder

Not included in your delivery

Water for the Curry

300

Water for the Rice

Nutritional information

Energy (kcal)607 kcal

Energy (kJ)2540 kJ

Fat20 g

of which saturates16 g

Carbohydrate77 g

of which sugars14 g

Protein29 g

Salt1 g

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

Cooking Instructions and Tips

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.