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, June 17, 2018.
Order Now
Order Now

The fish will continue to cook in the heat of the curry so just keep in mind that you don’t need to boil it very long. You’ll have leftover rice with this dish, enjoy for tomorrow’s lunch – just remember to reheat until piping hot.

Ingredients

RICE

  • 70g brown rice
  • ½ cup water
  • ¼ tsp salt

SAMBAL

  • ¼ broccoli, florets thinly sliced
  • 1 baby carrot, grated (optional)
  • 2 tsp coconut thread
  • Zest and juice of ¼ lemon
  • Pinch of chilli flakes (optional)
  • 1 Tbsp chopped coriander
  • Pinch of salt

CURRY

  • 1½ tsp tomato paste
  • ¼ cup chicken stock
  • 2 Tbsp water
  • 3 Tbsp lite coconut milk
  • ½ tsp soy sauce
  • ¼ tsp honey
  • ¼ tsp oil or spray oil
  • ¼ brown onion, thinly sliced
  • 2 tsp turmeric paste
  • 1 tsp curry spice mix
  • Pinch of chilli flakes (optional)
  • 1 tomato, diced 2cm
  • 150g market fish
  • 1 handful baby kale
  • 1 tsp lemon juice

Steps

  1. Cook rice. Combine rice, water and salt in a small pot and bring to the boil. As soon as it boils, cover with a tight-fitting lid and reduce to lowest heat to cook for 15 minutes. Turn off heat and leave to steam, still covered, for a further 8 minutes. Do not lift lid during cooking.
  2. Prep sambal. Add all ingredients to a small bowl, toss well and set aside.
  3. Prep & cook curry. Mix tomato paste, stock, water, coconut milk, soy sauce and honey in a small bowl. Set curry sauce aside.
  4. Heat oil in a medium pot (with a lid) on medium heat. Cook onion for 3-4 minutes, stirring occasionally, until softened. Add turmeric paste, curry spice mix and chilli (if using) and cook a further 1 minute, stirring, until fragrant.
  5. Stir through tomato and mixed curry sauce and simmer for 2-3 minutes. If curry reduces too quickly, add 1-2 tablespoons water.
  6. Prep & cook fish. While curry is simmering, 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 just cooked through. Stir gently once or twice.
  7. Stir kale and lemon juice through curry and remove from heat. Season.
  8. To serve, spoon 1/3 cup cooked rice into a bowl and top with curry and a spoonful of sambal.

Nutritional Information

Energy 1609 kj
385 kcal
Protein 38.2g
Carbohydrate 36.4g
Fat 8.5g