Email the ingredients

Please enter a valid email address
Terms of Use. We will send you an email containing the ingredients list and method for this recipe as well as a link to access it on Tesco Real Food. This service involves no registration or subscription.
You should receive an email shortly.
Add this recipe to your binder

Please log in to add this recipe

This recipe is in your binder

Go to binder
Share this recipe

Sri Lankan-style fish curry recipe

52 ratings

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

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

Basmati rice can always be swapped for long-grain

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

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.
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.
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.
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.