What are the main ingredients in Sri Lankan Fish Curry?

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

What is the nutritional information of Sri Lankan Fish Curry?

Calories: 873, Carbs: 108 grams, Fat: grams, Protein: 39.4 grams, Sugar: 23.3 grams, Salt: 1857 grams

How do I prepare Sri Lankan Fish Curry?

FLUFFY RICE: Boil the kettle. Rinse the rice and place in a pot over a medium-high heat. Submerge in 500ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 25-30 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. On completion, drain if necessary and fluff up with a fork. MARINATION: Mix the juice of 4 lemon wedges, a drizzle of oil and ½ of the balti curry paste in a large bowl with a pinch of salt. Add the hake pieces and carefully toss in the marinade. Cover and chill. Dilute the stock with 150ml of boiling water. In a salad bowl, place the grated carrots with ½ of the rinsed spinach, a pinch of lemon zest, seasoning and a squeeze of lemon juice. TOASTY NUTS: Place the cashews in a pot, large enough for the curry, over a medium heat. Toast for 3-5 minutes until golden, shifting occasionally. Remove from the pan on completion and set aside. Roughly chop when cool enough to handle. POACHED HAKE: Submerge the hake pieces into the sauce along with all the marinade. Gently poach for 4-5 minutes until the fish is cooked and starting to flake. In the final 1-2 minutes, add the remaining spinach and cook until it wilts. CURRY ON THE GO: Return the pot over a medium heat with a drizzle of oil. When hot, fry the sliced onions and diced carrots for 4-5 minutes until the onions are soft. Add ¾ of the sliced chilli, remaining balti curry paste and fry for 1-2 minutes until fragrant. Add the cooked chopped tomato and cook for 4-5 minutes stirring occasionally. Stir through the coconut cream and diluted stock. Reduce the heat and simmer for 7-8 minutes until thickened slightly. Season and add a sweetener of choice. YUMMY: Make a bed of nutty brown rice, ladle over the hot fish curry and lots of sauce. Side with zingy spinach and grated carrots salad. Garnish with the chopped coriander, remaining fresh chilli if you’d fancy. 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, Paper Towel

Sri Lankan Fish Curry

Curry up your night with this delicious number, fluffy brown rice topped with balti-spiced fish curry and zingy spinach and grated carrots. Served on a bed of spinach. Due to seasonality, we’ve had to sub the limes for lemons but don’t fret; there’s no skimping on flavour!

Sri Lankan Fish Curry

with brown basmati rice, zesty carrot salad & spinach

Hands on Time: 45 - 60 minutes

Overall Time: 50 - 65 minutes

Download the Recipe for 2

Ingredients:

Brown Basmati Rice
Carrot
Cashew Nuts
Coconut Cream
Cooked Chopped Tomato
Fish
Fresh Chilli
Fresh Chillies
Fresh Coriander
Lemon
Lemons
Line-caught Hake Fillet
Line-caught Hake Fillets
Onion
Onions
Spice & All Things Nice Balti Curry Paste
Spinach
Vegetable Stock

From your kitchen:

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

Serves 1

FLUFFY RICE
Boil the kettle. Rinse the rice and place in a pot over a medium-high heat. Submerge in 300ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 25-30 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. On completion, drain if necessary and fluff up with a fork.
MARINATION
Mix the juice of 2 lemon wedges, a drizzle of oil and ½ of the balti curry paste in a large bowl with a pinch of salt. Add the hake pieces and carefully toss in the marinade. Cover and chill. Dilute the stock with 100ml of boiling water. In a salad bowl, place the grated carrots with ½ of the rinsed spinach, a pinch of lemon zest, seasoning and a squeeze of lemon juice.
TOASTY NUTS
Place the cashews in a pot, large enough for the curry, over a medium heat. Toast for 3-5 minutes until golden, shifting occasionally. Remove from the pan on completion and set aside. Roughly chop when cool enough to handle.
CURRY ON THE GO
Return the pot over a medium heat with a drizzle of oil. When hot, fry the sliced onions and diced carrots for 4-5 minutes until the onions are soft. Add ¾ of the sliced chilli, remaining balti curry paste and fry for 1-2 minutes until fragrant. Add the cooked chopped tomato and cook for 4-5 minutes stirring occasionally. Stir through the coconut cream and diluted stock. Reduce the heat and simmer for 6-7 minutes until thickened slightly. Season and add a sweetener of choice.
POACHED HAKE
Submerge the hake pieces into the sauce along with all the marinade. Gently poach for 4-5 minutes until the fish is cooked and starting to flake. In the final 1-2 minutes, add the remaining spinach and cook until it wilts.
YUMMY
Make a bed of nutty brown rice, ladle over the hot fish curry and lots of sauce. Side with zingy spinach and grated carrots salad. Garnish with the chopped coriander, remaining fresh chilli if you’d fancy and any remaining lemon wedge. Dig in, Chef!

Brown Basmati Rice - 75ml
Lemon - 1
Spice & All Things Nice Balti Curry Paste - 15ml
Line-caught Hake Fillet - 1
Vegetable Stock - 10ml
Carrot - 240g
Spinach - 40g
Cashew Nuts - 10g
Onion - 1
Fresh Chilli - 1
Cooked Chopped Tomato - 100g
Coconut Cream - 100ml
Fresh Coriander - 3g

Download the Recipe

Serves 2

FLUFFY RICE
Boil the kettle. Rinse the rice and place in a pot over a medium-high heat. Submerge in 500ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 25-30 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. On completion, drain if necessary and fluff up with a fork.
MARINATION
Mix the juice of 4 lemon wedges, a drizzle of oil and ½ of the balti curry paste in a large bowl with a pinch of salt. Add the hake pieces and carefully toss in the marinade. Cover and chill. Dilute the stock with 150ml of boiling water. In a salad bowl, place the grated carrots with ½ of the rinsed spinach, a pinch of lemon zest, seasoning and a squeeze of lemon juice.
TOASTY NUTS
Place the cashews in a pot, large enough for the curry, over a medium heat. Toast for 3-5 minutes until golden, shifting occasionally. Remove from the pan on completion and set aside. Roughly chop when cool enough to handle.
CURRY ON THE GO
Return the pot over a medium heat with a drizzle of oil. When hot, fry the sliced onions and diced carrots for 4-5 minutes until the onions are soft. Add ¾ of the sliced chilli, remaining balti curry paste and fry for 1-2 minutes until fragrant. Add the cooked chopped tomato and cook for 4-5 minutes stirring occasionally. Stir through the coconut cream and diluted stock. Reduce the heat and simmer for 7-8 minutes until thickened slightly. Season and add a sweetener of choice.
POACHED HAKE
Submerge the hake pieces into the sauce along with all the marinade. Gently poach for 4-5 minutes until the fish is cooked and starting to flake. In the final 1-2 minutes, add the remaining spinach and cook until it wilts.
YUMMY
Make a bed of nutty brown rice, ladle over the hot fish curry and lots of sauce. Side with zingy spinach and grated carrots salad. Garnish with the chopped coriander, remaining fresh chilli if you’d fancy. Dig in, Chef!

Brown Basmati Rice - 150ml
Lemon - 1
Spice & All Things Nice Balti Curry Paste - 30ml
Line-caught Hake Fillets - 2
Vegetable Stock - 20ml
Carrot - 480g
Spinach - 80g
Cashew Nuts - 20g
Onion - 1
Fresh Chilli - 1
Cooked Chopped Tomato - 200g
Coconut Cream - 200ml
Fresh Coriander - 5g

Download the Recipe

Serves 3

FLUFFY RICE
Boil the kettle. Rinse the rice and place in a pot over a medium-high heat. Submerge in 700ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 25-30 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. On completion, drain if necessary and fluff up with a fork.
MARINATION
Mix the juice of 5 lemon wedges, a drizzle of oil and ½ of the balti curry paste in a large bowl with a pinch of salt. Add the hake pieces and carefully toss in the marinade. Cover and chill. Dilute the stock with 200ml of boiling water. In a salad bowl, place the grated carrots with ½ of the rinsed spinach, a pinch of lemon zest, seasoning and a squeeze of lemon juice.
TOASTY NUTS
Place the cashews in a pot, large enough for the curry, over a medium heat. Toast for 3-5 minutes until golden, shifting occasionally. Remove from the pan on completion and set aside. Roughly chop when cool enough to handle.
CURRY ON THE GO
Return the pot over a medium heat with a drizzle of oil. When hot, fry the sliced onions and diced carrots for 5-6 minutes until the onions are soft. Add ¾ of the sliced chilli, remaining balti curry paste and fry for 1-2 minutes until fragrant. Add the cooked chopped tomato and cook for 5-6 minutes stirring occasionally. Stir through the coconut cream and diluted stock. Reduce the heat and simmer for 8-10 minutes until thickened slightly. Season and add a sweetener of choice.
POACHED HAKE
Submerge the hake pieces into the sauce along with all the marinade. Gently poach for 5-6 minutes until the fish is cooked and starting to flake. In the final 1-2 minutes, add the remaining spinach and cook until it wilts.
YUMMY
Make a bed of nutty brown rice, ladle over the hot fish curry and lots of sauce. Side with zingy spinach and grated carrots salad. Garnish with the chopped coriander, remaining fresh chilli if you’d fancy and any remaining lemon wedges. Dig in, Chef!

Brown Basmati Rice - 225ml
Lemons - 2
Spice & All Things Nice Balti Curry Paste - 45ml
Line-caught Hake Fillets - 3
Vegetable Stock - 30ml
Carrot - 720g
Spinach - 120g
Cashew Nuts - 30g
Onions - 2
Fresh Chillies - 2
Cooked Chopped Tomato - 300g
Coconut Cream - 300ml
Fresh Coriander - 8g

Download the Recipe

Serves 4

FLUFFY RICE
Boil the kettle. Rinse the rice and place in a pot over a medium-high heat. Submerge in 800ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 25-30 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. On completion, drain if necessary and fluff up with a fork.
MARINATION
Mix the juice of 6 lemon wedges, a drizzle of oil and ½ of the balti curry paste in a large bowl with a pinch of salt. Add the hake pieces and carefully toss in the marinade. Cover and chill. Dilute the stock with 300ml of boiling water. In a salad bowl, place the grated carrots with ½ of the rinsed spinach, a pinch of lemon zest, seasoning and a squeeze of lemon juice.
TOASTY NUTS
Place the cashews in a pot, large enough for the curry, over a medium heat. Toast for 3-5 minutes until golden, shifting occasionally. Remove from the pan on completion and set aside. Roughly chop when cool enough to handle.
CURRY ON THE GO
Return the pot over a medium heat with a drizzle of oil. When hot, fry the sliced onions and diced carrots for 5-6 minutes until the onions are soft. Add ¾ of the sliced chilli, remaining balti curry paste and fry for 1-2 minutes until fragrant. Add the cooked chopped tomato and cook for 5-6 minutes stirring occasionally. Stir through the coconut cream and diluted stock. Reduce the heat and simmer for 8-10 minutes until thickened slightly. Season and add a sweetener of choice.
POACHED HAKE
Submerge the hake pieces into the sauce along with all the marinade. Gently poach for 5-6 minutes until the fish is cooked and starting to flake. In the final 1-2 minutes, add the remaining spinach and cook until it wilts.
YUMMY
Make a bed of nutty brown rice, ladle over the hot fish curry and lots of sauce. Side with zingy spinach and grated carrots salad. Garnish with the chopped coriander, remaining fresh chilli if you’d fancy and any remaining lemon wedges. Dig in, Chef!