Sri Lankan Fish Curry with Mung Bean Sprouts

Sri Lankan Fish Curry with Mung Bean Sprouts

Ready in 20 minutes • Serves 2
This dish most recently appeared in Ready in 20 (3 Nights For 2) on Sunday, July 7, 2019.
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Ingredients

Curry & Rice

  • 1 pack market fish
  • 1 baby bok choy, thinly sliced
  • 1 tomato, diced
  • 1 pack Sri Lankan curry sauce
  • 1 pack brown rice

To Serve

  • 1 pack mung bean sprouts
  • 1 pack crispy shallots
  • Coriander
  • Garlic chilli blend (optional)

Steps

  1. Prep & cook curry Heat a drizzle of oil in a large fry-pan on medium-high heat. Pat fish dry and season. Cook fish in fry-pan for 1-2 minutes then flip over. Evenly sprinkle over bok choy and tomato and add Sri Lankan curry sauce. Gently shake pan to distribute sauce. Bring to a gentle simmer and cook for 1-2 minutes, until veggies are wilted and fish is just cooked through. Season with fish sauce.
  2. Heat rice Squeeze rice in pack to separate grains. Tear top and microwave in pack for 2 minutes.
  3. Serve rice topped with curry. Garnish with mung bean sprouts, crispy shallots, coriander and garlic chilli.

Nutritional Information

Energy 2495 kj
596 kcal
Protein 41.3g
Carbohydrate 41.2g
Fat 28.6g