Sri Lankan Style Coconutty Hake Curry
with Courgettes, Green Beans and Rice
We love good Sri Lankan Hake Curry, Courgette & Rice and this deliciously simple, chef-curated recipe doesn't disappoint. Time to bust out the pots and pans!
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
200
Coconut Milk
80
Green Beans
150
Basmati Rice
1
Onion
2
Hake Fillet
(Contains Fish)
1
Garlic Clove
Sri Lankan Style Curry Powder
1
Courgette
(May contain Celery)
1
Vegetable Stock Powder
1
Sri Lankan Curry Powder
Not included in your delivery
50
Water for the Curry
300
Water for the Rice
Nutritional information
Instructions
Pour the water for the rice (see ingredients for amount) into a saucepan and bring to the boil. When boiling, add 0.25 tsp of salt, stir in the rice, lower the heat to medium and pop a lid on the pan. Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).
Halve, peel and chop the onion into small pieces. Peel and grate the garlic (or use a garlic press). Trim the courgette then quarter lengthways. Chop widthways into small pieces. Trim the green beans then chop into thirds. Chop the hake into 2cm chunks. IMPORTANT: Wash your hands after handling raw fish.
Heat a drizzle of oil in a large frying pan over medium high heat. Once hot, add the onion and cook, stirring, until soft and turning brown, 4-5 mins. Add the garlic and Sri Lankan Curry Powder (add less if you don't like too much heat) and cook, stirring, for 1 minute.
Add the coconut milk, water (see ingredients for amount) and stock powder, stir together and bring to a simmer. Add the courgette and green beans, stirring occasionally, and simmer over medium heat until just tender, 4-5 mins. Season with salt and pepper.
Add the fish to the curry and gently stir through. Cover with a lid (or some foil) and simmer until the fish is cooked and the vegetables are tender, 4-5 mins. IMPORTANT: The fish is cooked when opaque in the middle.
Divide the rice between plates and spoon over the fish curry. Enjoy!
