Sri Lankan Fish Curry
with Yellow Rice
Chef Mimi is a bit of a globetrotter and finds inspiration wherever she goes. This delicious curry is a recreation of a particularly memorable meal she enjoyed on her travels, and is guaranteed to transport you to the palm fringed beaches of Sri Lanka. Succulent tilapia fillets are cooked in a delicately spiced sauce to make a summery dish you’ll be coming back to again and again. And to bring out the flavours, Mimi’s served her curry alongside a fresh and zesty tomato salsa. Trust us, it’s a game changer.
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
1
Ground Coriander
400
Coconut Milk
4
Whiting Fillet
150
Basmati Rice
2
Medium Tomato
2
Ground Turmeric
1
Lime
1
Vegetable Stock Powder
125
Baby Spinach
1
Sri Lankan Curry Powder
1
Red Onion
Not included in your delivery
1
Olive Oil
300
Water for the Rice
Nutritional information
Utensils
Instructions
Halve, peel and thinly slice the red onion. Zest the lime then chop in half.
Pour the water (see ingredients for amount) into a large saucepan and bring to the boil. When boiling, stir in half the stock pot, half the turmeric and the rice, lower the heat to medium and pop a lid on the pan. Cook for 10 mins, then remove from the heat and set aside (still covered) for another 10 mins or until ready to serve. TIP: The rice will finish cooking in its own steam.
Heat a splash of oil in another large saucepan over medium-high heat. Cook the onion until softened, 5 mins. Add the Sri Lankan curry powder and remaining turmeric. Cook for 1 minute more. Stir in the coconut milk and remaining stock pot. Bring to the boil then lower the heat and simmer until the coconut milk has reduced by half and thickened nicely, 8-10 mins.
Meanwhile, chop the vine tomato into roughly 1cm chunks. Put in a small bowl and season with a pinch of salt. Add a pinch of lime zest, a squeeze of lime juice and the ground coriander (use less if you don't like strong spices). Stir in the olive oil (see ingredients for amount) and keep to one side.
Chop the tilapia into 3cm chunks. Stir the baby spinach into the curry to wilt it, then carefully add the fish and submerge in the sauce (be gentle - you don't want it to break up!). Cover with a lid and simmer until the tilapia is cooked through, 5-7 mins. IMPORTANT: The fish is cooked when the centre is opaque. Taste the and add salt, pepper and lime juice if needed.
Fluff up the rice with a fork. Share between your bowls. Spoon the fish curry over and then top with the tomato salsa. Sprinkle on any remaining lime zest. Enjoy!
