Sri Lankan-style fish curry

Sri Lankan-style fish curry recipe

10 ratings

Try this Sri Lankan-style fish curry for an aromatic and fresh meal, bursting with flavour. See method

  • Serves 4
  • 15 mins to prepare and 20 mins to cook
  • 436 calories / serving

Ingredients

  • 30ml (2 tbsp) groundnut oil
  • 2 small onions, finely sliced
  • 1 tbsp mustard seeds
  • 1 tsp cumin seeds
  • 20 fresh curry leaves
  • 2 long green chillies, chopped
  • 2½cm (1in) root ginger, grated
  • 2 cloves garlic, crushed
  • ½ tsp ground turmeric
  • 300ml (½pt) fish stock
  • 150ml (¼pt) light coconut milk
  • 4 fillets firm white fish, skinless, 140g (5oz) each (cod, haddock, plaice, monkfish or turbot)
  • 2 tomatoes, chopped

For the saffron rice

  • 250g (8oz) basmati rice
  • 1 cinnamon stick
  • pinch saffron or turmeric
  • 5 cardamom pods
  • 5 cloves

To serve

  • steamed green vegetables

Each serving contains

  • Energy

    1845kj
    436kcal
    22%
  • Fat

    11g 16%
  • Saturates

    4g 20%
  • Sugars

    4g 4%
  • Salt

    0.5g 8%

of the reference intake
Carbohydrate 57.4g Protein 34.9g Fibre 4.4g

Method

  1. Place the rice, 550ml (18fl oz) water, cinnamon stick, saffron, cardamom and cloves in a saucepan. Season with salt, cover with a lid and bring to the boil, reduce the heat and simmer gently for 10-12 minutes. Leave the lid on and remove from heat.
  2. Heat the oil in a sauté pan, add the onions and cook until lightly golden. Add the mustard seeds, cumin seeds and curry leaves, and cook for 2 minutes. Add the chillies, ginger, garlic and turmeric and cook for a further 2 minutes.
  3. Add the stock and coconut milk, bring to the boil and simmer. Gently place the fish into the curry sauce and cook for 5 minutes, turning the fish once. When you’re ready to serve, stir through the tomatoes.
  4. Remove the lid from the rice and gently fluff it up with a fork. Serve the curry alongside the rice and your favourite steamed green vegetables.

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