Sri Lankan Fish Curry with Sambal & Brown Rice

Sri Lankan Fish Curry with Sambal & Brown Rice

Ready in 30 minutes • Serves 2
This dish most recently appeared in Fresh Start (5 Nights For 2) on Sunday, September 29, 2019.
Order Now
Order Now

Ingredients

RICE

  • 1 pack brown rice

SAMBAL

  • 1 carrot, grated
  • 1 baby bok choy, thinly sliced
  • 1 pack coconut thread
  • Zest & juice of 1/4 lemon
  • 1/2 bunch coriander, chopped

CURRY

  • 1/2 brown onion, thinly sliced
  • 1 pack turmeric paste
  • 1 pack curry spices
  • 1 tomato, finely diced
  • 1/2 cup chicken stock
  • 1/2 can lite coconut milk
  • 1 pack market fish, sliced 3-4cm
  • 1/2 pack baby spinach
  • Juice of 1/4 lemon

Steps

  1. Bring a pot of hot salted water to the boil.
  2. Cook rice. Cook rice in pot of boiling water for 20-25 minutes, until tender. Drain well.
  3. Prep sambal ingredients. Combine all sambal ingredients in a bowl, toss well and season.
  4. Prep & cook curry. Heat 1/2 tsp oil in a fry-pan (with a lid) on medium heat. Cook onion for 3-4 minutes, stirring occasionally, until softened. Add turmeric paste and curry spice and cook a further minute, stirring, until fragrant.
  5. Stir through tomato, stock, a pinch of salt and coconut milk and simmer for 5-6 minutes.
  6. Prep & cook fish. Pat fish dry and slice widthways 3-4cm. Add to curry, ensuring fish is submerged. Cover with a lid, bring to a simmer and cook for 1-2 minutes (depending on thickness), or until fish is just cooked through. Stir gently once or twice.
  7. Finish curry. Stir spinach and lemon juice through curry and remove from heat. Season.
  8. Serve rice topped with curry and sambal.

Nutritional Information

Energy 1864 kj
446 kcal
Protein 38.3g
Carbohydrate 38.9g
Fat 14.2g