Sri Lankan-style fish curry recipe

52 ratings

Try this Sri Lankan-style fish curry for an aromatic and fresh meal, bursting with flavour. See method

Ingredients

30ml (2 tbsp) groundnut oil
2 small onions, finely sliced
1 tbsp mustard seeds
1 tsp cumin seeds
20 fresh curry leaves
2 long green chillies, chopped
2½cm (1in) root ginger, grated
2 cloves garlic, crushed
½ tsp ground turmeric
300ml (½pt) fish stock
150ml (¼pt) light coconut milk
4 fillets firm white fish, skinless, 140g (5oz) each (cod, haddock, plaice, monkfish or turbot)
2 tomatoes, chopped

Basmati rice can always be swapped for long-grain

of the reference intake
Carbohydrate 57.4g Protein 34.9g Fibre 4.4g

Place the rice, 550ml (18fl oz) water, cinnamon stick, saffron, cardamom and cloves in a saucepan. Season with salt, cover with a lid and bring to the boil, reduce the heat and simmer gently for 10-12 minutes. Leave the lid on and remove from heat.
Heat the oil in a sauté pan, add the onions and cook until lightly golden. Add the mustard seeds, cumin seeds and curry leaves, and cook for 2 minutes. Add the chillies, ginger, garlic and turmeric and cook for a further 2 minutes.
Add the stock and coconut milk, bring to the boil and simmer. Gently place the fish into the curry sauce and cook for 5 minutes, turning the fish once. When you’re ready to serve, stir through the tomatoes.
Remove the lid from the rice and gently fluff it up with a fork. Serve the curry alongside the rice and your favourite steamed green vegetables.