What are the main ingredients in Sri Lankan Fish Curry?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey

What is the nutritional information of Sri Lankan Fish Curry?

Calories: , Carbs: grams, Fat: grams, Protein: grams, Sugar: grams, Salt: grams

How do I prepare Sri Lankan Fish Curry?

SASSY SAMBAL: Roughly dice three-quarters of the peeled carrot and set aside. Finely grate the remainder and place in a bowl. Add in half of the chopped coriander and a squeeze of lime juice to taste. Toss to combine, season to taste, and set aside for serving. GET THE CURRY GOING: Place a pot over a medium heat. Add a drizzle of oil, the remaining curry paste, the grated garlic, and the chopped chilli to taste. Fry for 2 minutes until fragrant, shifting constantly. Add the sliced onion and diced carrot and sauté for 5-7 minutes until softened. Stir in the cooked chopped tomatoes and cook for 8-10 minutes until slightly reduced, stirring occasionally. COOK UP SOME RICE: Rinse the rice and place in a pot over a medium-high heat. Submerge in 450ml of salted water, pop on a lid, and bring to the boil. Once boiling, reduce the heat and simmer for 15-20 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and set aside to steam for a further 10 minutes. Drain on completion if necessary and fluff up with a fork. MARINATE THE FISH: Boil the kettle. In a bowl, combine half of the curry paste with the juice of 4 lime wedges and a pinch of salt. Gently toss through the chunks of hake until coated and set aside to marinate. Dilute the stock with 200ml of boiling water and set aside. FLAKEY HAKE: Once the tomatoes have reduced, pour in the coconut cream and diluted stock. Give it a good stir, bring to a simmer, and cook for 8-10 minutes until thickened and silky. On completion, add in the marinated hake and fully submerge in sauce. Lower the heat and poach for 5-8 minutes until cooked through and flakey, shifting gently and only occasionally. Remove from the heat on completion and season with salt, pepper, and a sweetener of choice to taste. Toss the remaining chopped coriander through the cooked rice. SRI LANKAN FEAST: Dish up a mound of coriander basmati rice. Cover in the fragrant fish curry and garnish with any remaining fresh chilli to taste. Serve with the tangy carrot sambal on the side. Dig in, Chef!

What should be prepared from my kitchen to make Sri Lankan Fish Curry?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey

Sri Lankan Fish Curry

Name: Sri Lankan Fish Curry
Prep time: 25 min
Total time: 45 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Sugar/Sweetener/Honey

A must for any curry enthusiast! Morsels of lime-marinated hake, bathed in a luxurious coconut cream and tomato curry with fresh chilli and garlic. It cascades over a bed of coriander-laced brown basmati rice and is artfully paired with a tangy carrot sambal.

Sri Lankan Fish Curry

with hake fillet, coconut cream & fresh lime

Hands on Time: 25 - 45 minutes

Overall Time: 45 - 60 minutes

Download the Recipe for 2

Ingredients:

Brown Basmati Rice
Carrot
Coconut Cream
Cooked Chopped Tomatoes
Fish
Fresh Chilli
Fresh Coriander
Garlic Clove
Hake Fillet
Lime
Onion
Spice and All Things Nice Balti Curry Paste
Vegetable Stock

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Sugar/Sweetener/Honey

Serves 1

COOK UP SOME RICE
Rinse the rice and place in a pot over a medium-high heat. Submerge in 250ml of salted water, pop on a lid, and bring to the boil. Once boiling, reduce the heat and simmer for 15-20 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and set aside to steam for a further 10 minutes. Drain on completion if necessary and fluff up with a fork.
MARINATE THE FISH
Boil the kettle. In a bowl, combine half of the curry paste with the juice of 2 lime wedges and a pinch of salt. Gently toss through the chunks of hake until coated and set aside to marinate. Dilute the stock with 100ml of boiling water and set aside.
SASSY SAMBAL
Roughly dice three-quarters of the peeled carrot and set aside. Finely grate the remainder and place in a bowl. Add in half of the chopped coriander and a squeeze of lime juice to taste. Toss to combine, season to taste, and set aside for serving.
GET THE CURRY GOING
Place a pot over a medium heat. Add a drizzle of oil, the remaining curry paste, the grated garlic, and the chopped chilli to taste. Fry for a minute until fragrant, shifting constantly. Add the sliced onion and diced carrot and sauté for 3-4 minutes until softened. Stir in the cooked chopped tomatoes and cook for 5-8 minutes until slightly reduced, stirring occasionally.
FLAKEY HAKE
Once the tomatoes have reduced, pour in the coconut cream and diluted stock. Give it a good stir, bring to a simmer, and cook for 5-6 minutes until thickened and silky. On completion, add in the marinated hake and fully submerge in sauce. Lower the heat and poach for 4-5 minutes until cooked through and flakey, shifting gently and only occasionally. Remove from the heat on completion and season with salt, pepper, and a sweetener of choice to taste. Toss the remaining chopped coriander through the cooked rice.
SRI LANKAN FEAST
Dish up a mound of coriander basmati rice. Cover in the fragrant fish curry and garnish with any remaining fresh chilli to taste. Serve with the tangy carrot sambal on the side. Dig in, Chef!

Brown Basmati Rice - 75ml
Spice and All Things Nice Balti Curry Paste - 15ml
Lime - 1
Hake Fillet - 1
Vegetable Stock - 5ml
Carrot - 240g
Fresh Coriander - 3g
Garlic Clove - 1
Fresh Chilli - 1
Onion - 1
Cooked Chopped Tomatoes - 200g
Coconut Cream - 100ml

Download the Recipe

Serves 2

COOK UP SOME RICE
Rinse the rice and place in a pot over a medium-high heat. Submerge in 450ml of salted water, pop on a lid, and bring to the boil. Once boiling, reduce the heat and simmer for 15-20 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and set aside to steam for a further 10 minutes. Drain on completion if necessary and fluff up with a fork.
MARINATE THE FISH
Boil the kettle. In a bowl, combine half of the curry paste with the juice of 4 lime wedges and a pinch of salt. Gently toss through the chunks of hake until coated and set aside to marinate. Dilute the stock with 200ml of boiling water and set aside.
SASSY SAMBAL
Roughly dice three-quarters of the peeled carrot and set aside. Finely grate the remainder and place in a bowl. Add in half of the chopped coriander and a squeeze of lime juice to taste. Toss to combine, season to taste, and set aside for serving.
GET THE CURRY GOING
Place a pot over a medium heat. Add a drizzle of oil, the remaining curry paste, the grated garlic, and the chopped chilli to taste. Fry for 2 minutes until fragrant, shifting constantly. Add the sliced onion and diced carrot and sauté for 5-7 minutes until softened. Stir in the cooked chopped tomatoes and cook for 8-10 minutes until slightly reduced, stirring occasionally.
FLAKEY HAKE
Once the tomatoes have reduced, pour in the coconut cream and diluted stock. Give it a good stir, bring to a simmer, and cook for 8-10 minutes until thickened and silky. On completion, add in the marinated hake and fully submerge in sauce. Lower the heat and poach for 5-8 minutes until cooked through and flakey, shifting gently and only occasionally. Remove from the heat on completion and season with salt, pepper, and a sweetener of choice to taste. Toss the remaining chopped coriander through the cooked rice.
SRI LANKAN FEAST
Dish up a mound of coriander basmati rice. Cover in the fragrant fish curry and garnish with any remaining fresh chilli to taste. Serve with the tangy carrot sambal on the side. Dig in, Chef!

Brown Basmati Rice - 150ml
Spice and All Things Nice Balti Curry Paste - 30ml
Lime - 2
Hake Fillet - 2
Vegetable Stock - 10ml
Carrot - 480g
Fresh Coriander - 5g
Garlic Clove - 2
Fresh Chilli - 1
Onion - 1
Cooked Chopped Tomatoes - 400g
Coconut Cream - 200ml

Download the Recipe

Serves 3

COOK UP SOME RICE
Rinse the rice and place in a pot over a medium-high heat. Submerge in 450ml of salted water, pop on a lid, and bring to the boil. Once boiling, reduce the heat and simmer for 15-20 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and set aside to steam for a further 10 minutes. Drain on completion if necessary and fluff up with a fork.
MARINATE THE FISH
Boil the kettle. In a bowl, combine half of the curry paste with the juice of 4 lime wedges and a pinch of salt. Gently toss through the chunks of hake until coated and set aside to marinate. Dilute the stock with 200ml of boiling water and set aside.
SASSY SAMBAL
Roughly dice three-quarters of the peeled carrot and set aside. Finely grate the remainder and place in a bowl. Add in half of the chopped coriander and a squeeze of lime juice to taste. Toss to combine, season to taste, and set aside for serving.
GET THE CURRY GOING
Place a pot over a medium heat. Add a drizzle of oil, the remaining curry paste, the grated garlic, and the chopped chilli to taste. Fry for 2 minutes until fragrant, shifting constantly. Add the sliced onion and diced carrot and sauté for 5-7 minutes until softened. Stir in the cooked chopped tomatoes and cook for 8-10 minutes until slightly reduced, stirring occasionally.
FLAKEY HAKE
Once the tomatoes have reduced, pour in the coconut cream and diluted stock. Give it a good stir, bring to a simmer, and cook for 8-10 minutes until thickened and silky. On completion, add in the marinated hake and fully submerge in sauce. Lower the heat and poach for 5-8 minutes until cooked through and flakey, shifting gently and only occasionally. Remove from the heat on completion and season with salt, pepper, and a sweetener of choice to taste. Toss the remaining chopped coriander through the cooked rice.
SRI LANKAN FEAST
Dish up a mound of coriander basmati rice. Cover in the fragrant fish curry and garnish with any remaining fresh chilli to taste. Serve with the tangy carrot sambal on the side. Dig in, Chef!

Brown Basmati Rice - 150ml
Spice and All Things Nice Balti Curry Paste - 30ml
Lime - 2
Hake Fillet - 2
Vegetable Stock - 10ml
Carrot - 480g
Fresh Coriander - 5g
Garlic Clove - 2
Fresh Chilli - 1
Onion - 1
Cooked Chopped Tomatoes - 400g
Coconut Cream - 200ml

Download the Recipe

Serves 4

COOK UP SOME RICE
Rinse the rice and place in a pot over a medium-high heat. Submerge in 750ml of salted water, pop on a lid, and bring to the boil. Once boiling, reduce the heat and simmer for 15-20 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and set aside to steam for a further 10 minutes. Drain on completion if necessary and fluff up with a fork.
MARINATE THE FISH
Boil the kettle. In a bowl, combine half of the curry paste with the juice of 8 lime wedges and a pinch of salt. Gently toss through the chunks of hake until coated and set aside to marinate. Dilute the stock with 300ml of boiling water and set aside.
SASSY SAMBAL
Roughly dice three-quarters of the peeled carrot and set aside. Finely grate the remainder and place in a bowl. Add in half of the chopped coriander and a squeeze of lime juice to taste. Toss to combine, season to taste, and set aside for serving.
GET THE CURRY GOING
Place a large pot over a medium heat. Add a drizzle of oil, the remaining curry paste, the grated garlic, and the chopped chilli to taste. Fry for 3 minutes until fragrant, shifting constantly. Add the sliced onion and diced carrot and sauté for 8-10 minutes until softened. Stir in the cooked chopped tomatoes and cook for 10-15 minutes until slightly reduced, stirring occasionally.
FLAKEY HAKE
Once the tomatoes have reduced, pour in the coconut cream and diluted stock. Give it a good stir, bring to a simmer, and cook for 10-15 minutes until thickened and silky. On completion, add in the marinated hake and fully submerge in sauce. Lower the heat and poach for 8-10 minutes until cooked through and flakey, shifting gently and only occasionally. Remove from the heat on completion and season with salt, pepper, and a sweetener of choice to taste. Toss the remaining chopped coriander through the cooked rice.
SRI LANKAN FEAST
Dish up a mound of coriander basmati rice. Cover in the fragrant fish curry and garnish with any remaining fresh chilli to taste. Serve with the tangy carrot sambal on the side. Dig in, Chef!