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
Sri Lankan Fish Curry
with hake fillet, coconut cream & fresh lime
Hands on Time: 25 - 45 minutes
Overall Time: 45 - 60 minutes
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
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!
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!
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!
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!
Frequently Asked Questions
What is the preparation time for Sri Lankan Fish Curry?
The preparation time for Sri Lankan Fish Curry with hake fillet, coconut cream & fresh lime is between 25 and 45 minutes.
What is the total time required to make Sri Lankan Fish Curry with hake fillet, coconut cream & fresh lime?
The total time required to make Sri Lankan Fish Curry with hake fillet, coconut cream & fresh lime is between 45 and 60 minutes.
How many servings does Sri Lankan Fish Curry provide?
4 servings
What are the main ingredients in Sri Lankan Fish Curry?
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
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?
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
How many calories does Sri Lankan Fish Curry have?
calories
How much fat content does Sri Lankan Fish Curry have?
grams
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