eCook Meal
Sri Lankan Fish Curry
with hake fillet, coconut cream & fresh lime
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.
Serving guide
Choose your portion size.
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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R204.58
for 4 servings · R51.14 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Vegetable Stock needs 20 mlFresh Liquid Vegetable Stock 500 ml 500 ml at R39.99 · 4% of packR1.60
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Fresh Chilli needs 2Extra Hot Habanero Chillies 50 g R15.99 · whole pack (size can't be divided)R15.99
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Fresh Coriander needs 10 gFree Range Smoked Paprika & Coriander Deboned Chicken Avg 1 kg 1 kg at R164.99 · 1% of packR1.65
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Garlic Clove needs 4Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
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Hake Fillet needs 4Sparkling Natural Spring Water 500 ml R12.99 · whole pack (size can't be divided)R12.99
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Onion needs 2Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 · whole pack (size can't be divided)R6.99
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Coconut Cream needs 400 mlCoconut Cream 400 ml 400 ml at R39.99 · 100% of packR39.99
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Carrot needs 960 gBulk Large Carrots 3 kg 3 kg at R45.00 · 32% of packR14.40
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Brown Basmati Rice needs 300 mlFully Cooked Brown Basmati Rice 250 g R37.99 · whole pack (size can't be divided)R37.99
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Cooked Chopped Tomatoes needs 800 gBulk Salad Tomatoes 1.5 kg 1.5 kg at R45.00 · 53% of packR24.00
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Lime needs 3Chilli and Lime Salt 40 g R25.99 · whole pack (size can't be divided)R25.99
Not in the Woolies basket — source these elsewhere:
- Spice and All Things Nice Balti Curry Paste
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
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, Chilli, Coconut Cream, Fish, Fresh Coriander, Garlic, Hake, Lime, Onion, Spice and All Things Nice Balti Curry Paste, Tomato, 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?
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. 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. 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. 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. 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.
What should be prepared from my kitchen to make Sri Lankan Fish Curry?
Brown Basmati Rice, Carrot, Chilli, Coconut Cream, Fish, Fresh Coriander, Garlic, Hake, Lime, Onion, Spice and All Things Nice Balti Curry Paste, Tomato, Vegetable Stock
How many calories does Sri Lankan Fish Curry have?
calories
How much fat content does Sri Lankan Fish Curry have?
grams