Sri Lankan Fish Curry with Sambal & Brown Rice

Sri Lankan Fish Curry with Sambal & Brown Rice

Ready in 30 minutes • Serves 1
This dish most recently appeared in Fresh Start (5 Meals For 1) on Sunday, September 29, 2019.
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Ingredients

RICE

  • 1 pack brown rice

SAMBAL

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

CURRY

  • 1/4 brown onion, thinly sliced
  • 1 pack turmeric paste
  • 1 pack curry spice
  • 1 tomato, finely diced
  • 1/4 cup chicken stock
  • 3 Tbsp lite coconut milk
  • 1 pack market fish
  • 1/2 pack baby spinach
  • 1 tsp lemon juice

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 1/4 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 1873 kj
448 kcal
Protein 38.9g
Carbohydrate 38.8g
Fat 13.9g