Sri Lankan-style fish curry recipe
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
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Shop ingredientsEach serving contains
- Energy
- 1845kJ 436.0kcal
- Fat
- 11g
- Saturates
- 4g
- Salt
- 0.5g
- Sugars
- 4g
of the Reference intake
Carbohydrate 57.4gProtein 34.9gFibre 4.4g
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- 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.
- See more Curry recipes
